Betty's Salsa
(Betty Adams is my children's school bus driver)
This is a favorite at my house!  As well as anywhere I take it.  It is
quick and easy. Very TNT!

2 pkgs salsa powder mix (in the produce dept)
1 can Rotel
2 cans petite diced tomatoes
1 sm can black olives (sliced or diced)
1 onion, chopped
2 bell peppers, chopped
* small jar minced garlic
thyme leaves, to taste
garlic salt or powder, to taste
salt and pepper, to taste

Mix all ingredients together.  This makes my Pampered Chef big batter
bowl full.  Don't leave out the thyme leaves!  Keep leftovers in the
fridge.

Tona in Bama

Watkins Products

Cook's Choice Fruit Cobbler Mix
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Nancy,  Here are the salsa recipes I promised.  They are all good and T & T, except the peach one.  I included that one for you. 

Mendoza’s Salsa
2-3 medium sized fresh tomatoes (from 1 lb to 1 1/2 lb), stems removed, finely diced
1/2 red onion, finely diced
1 jalapeño chili pepper (stems, ribs, seeds removed), finely diced
1 serano chili pepper (stems, ribs, seeds removed), finely diced
Juice of one lime
1/2 cup chopped cilantro – or to taste
Salt and pepper to taste
Optional: oregano and or cumin to taste

Combine all of the ingredients in a medium sized bowl. Taste. If the chilies make the salsa too hot, add some more chopped tomato. If not hot enough, carefully add a few of the seeds from the chilies, or add some ground cumin. Let sit for an hour for the flavors to combine. Makes approximately 3-4 cups. Serve with chips, tortillas, tacos, burritos, tostadas, quesadillas, pinto or black beans.  Careful with the peppers!  Use latex gloves to seed and dice.
Chris in NM

Queso Blanco Dip (White Cheese Dip)
This is the hard-to-find dip that is served in many Mexican restaurants.  from http://www.ortega.com

1 cup cheese (Monterey jack, Asadero or Chihuahua), finely shredded)
4 ounces green chiles
1/4 cup half-and-half
2 tablespoons finely chopped onion
2 teaspoons ground cumin
1/2 teaspoon salt
1 serrano or jalapeno pepper, finely chopped (optional)
1 tablespoon finely chopped fresh cilantro (optional)

Put all ingredients in a double boiler and cook over medium or medium-low heat until melted and well blended, stirring occasionally.  Serve with fresh tostadas or hot flour tortillas.
Chris in NM

Real COUPONS: Print them from your computer.

Gucamole - my way
3 lg. ripe avocados, cubed
1 lg. tomato, cubed
1 sm. onion, diced
1 clove garlic, minced
dash Tobasco or Lousiana Hot Sauce
2 tbl. lime or lemon juice
1 tsp. salt - or to taste

Blend together all ingredients. Serve with chips of your choice. I always place one of the avocado seeds in with the guacamole to help keep it from going black. It works, too!
Chris in NM

Mexican Caviar

2 (4 ½ oz.) cans chopped black olives (I use sliced)
2 (4 oz.) cans chopped green chili peppers
1 (15 oz.) can diced tomatoes (I use fresh when I have them)
3 green onions, chopped
2 cloves garlic, crushed
1 tbl. olive oil
2 tbl. red wine vinegar
1 tsp. ground black pepper
1 dash seasoned salt.

In a medium bowl, mix together all ingredients. Cover and chill overnight. Serve cold or at room temperature with your choice of chips. I use nacho chips.  I made this one day to take to a birthday party.  I didn't have any green onions, so diced 1/2 of a very large sweet onion.  I think this addition or substitution made this recipe even better!  I had several people ask for this recipe.  This is a very good salsa!
Chris in NM

Classic Texas Caviar
2 (15.8 ounce) cans black-eyed peas, drained
1 (14.5 ounce) can petite diced tomatoes, drained
2 fresh medium jalapenos, stemmed, seeded and minced
1 small onion, cut into small dice
1/2 yellow bell pepper, stemmed, seeded and cut into small dice
1/4 cup chopped fresh cilantro
6 tablespoons red wine vinegar
6 tablespoons olive oil (not extra virgin)
1/2 teaspoon salt
1/2 teaspoon ground black pepper
1/2 teaspoon garlic powder
1 teaspoon dried oregano
1 1/2 teaspoons ground cumin

Mix all ingredients in a medium bowl; cover and refrigerate 2 hours or up to 2 days. Before serving, adjust seasonings to taste, adding extra vinegar, salt and pepper. Transfer to a serving bowl.
Chris in NM

California Fusion Peach Salsa

SUBMITTED BY: ANTILOPE
"This is a fusion Peach salsa that combines hot and sweet with Asian spices. Great as a dip with tortilla chips or served as a garnish to meat dishes."

http://allrecipes.com/Recipe/California-Fusion-Peach-Salsa/Detail.aspx

2 (15 ounce) cans peaches, drained and chopped
2 green onions with tops, thinly sliced
2 teaspoons chopped fresh cilantro
2 tablespoons lime juice
1/4 teaspoon Asian five-spice powder
2 teaspoons garlic chile paste
1/8 teaspoon white pepper

In a medium bowl, combine peaches, green onion, cilantro, and lime juice. Mix in five-spice powder, garlic chile paste, and white pepper. Cover, and refrigerate until ready to serve.  *Nancy, I haven’t tried this one, but you said you were especially looking for a peach salsa and this one looked very good!  I love peaches!
Chris in NM

Pineapple Salsa
Source: Suzanne Porter

"A fruit and vegetable salsa! Serve over chicken, fish, or pork, or as a side dish."

1 cup finely chopped fresh pineapple
1/2 cup diced red bell pepper
1/2 cup diced green bell pepper
1 cup frozen corn kernels, thawed
1 (15 ounce) can black beans, drained and rinsed
1/4 cup chopped onions
2 green chile peppers, chopped
1/4 cup orange juice
1/4 cup chopped fresh cilantro
1/2 teaspoon ground cumin
salt and pepper to taste
 

In a large bowl, toss together pineapple, red bell pepper, green bell pepper, corn, black beans, onions, green chile peppers, orange juice, and cilantro. Season with cumin, salt, and pepper. Cover, and chill in the refrigerator until serving.  This is exactly the same recipe my friend gave me, and she said it tastes great!
Source: http://allrecipes.com/
Chris in NM

Green Salsa recipe
1/2 cup lightly packed fresh cilantro
1 (4 ounce) can diced green chiles
3 or 4 fresh jalapeño chiles, seeded
3 tablespoons fresh lime juice
1 clove garlic, minced
1/2 teaspoon salt

Combine all ingredients in blender or food processor container. Process until almost smooth. Let stand, covered, at room temperature for 1 to 2 hours to blend flavors.  Makes about 3/4 cup.
Chris in NM

FRESH SALSA
Yield: About 1 cup (4 servings) The New Family Cookbook for People with Diabetes Note: This is the recipe that goes with yesterday's recipe
for "Lime-Grilled Fish With Fresh Salsa"

1 large tomato (8 ounces), seeded and chopped
3 green onions with green tops, chopped
1/3 cup packed chopped fresh cilantro
1 tablespoon fresh lime juice
1 tablespoon seeded and chopped jalapeno
2 cloves garlic, minced
1/2 teaspoon salt

Combine all the ingredients in a bowl; mix well. Leave at room temperature for 30 to 60 minutes for flavors to mingle.
Nutritional Information Per Serving (1/4 cup):Calories: 20, Fat: 0 g, Cholesterol: 0 g, Sodium: 306 mg,Carbohydrate: 4 g, Dietary Fiber: 1 g, Sugars: 3 g, Protein: 1 g Diabetic Exchanges: Free Food
Bobby SC

To Luna, Sandi ONT, and Alice in KS:
A great big thanks to you for taking the time to send in the salsa recipes using canned tomatoes. I found Mrs. Wage's salsa mix at WalMart. I also found a salsa mix from Ball using canned tomatoes. I'll let you know how they turn out. Again, thanks!
Nancy in Tennessee

Tortilla Tidbits
1 pkg 10-12” flour tortillas
16 oz. cream cheese
1 can black olives (drained and chopped)
medium or hot salsa

Spread cream cheese on flour tortillas. Sprinkle with chopped olives. Spread with salsa. Roll and secure with toothpicks.
Refrigerate for 24 hours or overnight. Slice into bite-size pieces and serve.
Tona in Bama

For Nancy in Tennessee June 9, 2007

RE: Salsa
If you are wanting a quick salsa not one to can...this is great. My kid's school bus driver shared this with me.

Betty's Salsa (Betty Adams)
This is a favorite at my house!

2 pkgs salsa powder mix (in the produce dept) I use 1 mild and 1 hot
1 can Rotel
2 cans petite diced tomatoes
1 sm can black olives (sliced or diced)
1 onion, chopped
2 bell peppers, chopped
* small jar minced garlic
thyme leaves, to taste
garlic salt or powder, to taste
salt and pepper, to taste

Mix all ingredients together. This makes my Pampered Chef big batter bowl full. Don't leave out the thyme leaves! Keep leftover in the fridge.
Tona in Bama

Tomato Salsa
4 med. tomatoes
1 lg. onion
Pinch of sugar
4-6 green chili peppers
Lemon (opt.)
1/2 bunch cilantro
stems removed
Salt, pepper, chili powder to taste

Chop tomatoes, onion, cilantro, chili peppers in food processor until chunky; mix well. Add sugar, salt, pepper and chili powder to taste. Mix well and allow to sit in refrigerator for at least an hour. Best with heated chips, in omelets, over grilled chicken with warm tortillas. Or marinate chicken in lime juice and pepper for an hour. Grill and serve with salsa and tortillas.
Linda in NM

Easy Salsa Dip
2 lg. jars chili dip
1 block cheddar cheese
1 block Jack cheese
1 lg. can chopped olives

Combine chili dip, grated cheddar and jack cheeses and olives. Serve with tortilla chips.
Linda in NM

Ginger's Salsa
8 to 10 tomatoes, fresh (frozen whole)
1 lg. onion, peeled
6 to 10 Jalapeno peppers (stems
removed)
1 green pepper (stems & seeds removed
2 cherry peppers (stems removed)

Peel tomatoes under warm canning water. Chop all ingredients into 1/2 to 1/2 inch pieces by hand or by food processor. Cook over medium high heat to boiling, simmer to desired consistency, at least one hour for flavor to develop. Water may be added if tomatoes do not contain enough liquid to allow for cooking. Serve warm or cold, will keep in jar for approximately 8 to 10 days. Keep refrigerated after serving. NOTE: Do not handle peppers with bare hands, it can burn skin. Teflon or other coated cookware is not recommended it will absorb the "hot".
Linda in NM

Chicken Tostada
TOSTADA
1/3 c. salad oil
4 (8-inch) flour tortillas
3 c. shredded iceberg or Romaine lettuce
1 ripe avocado, peeled and sliced
1/4 c. chopped red or green onion
2 tomatoes, cut into eighths
2 c. cooked, shredded chicken breast
1 c. shredded cheese (Cheddar or half
Monterey and half Cheddar)
Sour cream
Chopped olives
Cilantro sprigs (garnish)
Salsa (optional)

Heat oil in skillet. Add tortillas one at a time and fry about 1 minute per side until crisp and golden brown. Divide lettuce over the 4 fried tortillas, piling it evenly on top. Arrange avocado, onion, and tomatoes on lettuce. Top with shredded chicken. Sprinkle with the cheese. Add dollops of sour cream, sprinkle with chopped olives. Garnish with cilantro sprigs.
NED

Green Chili Salsa
4 oz. can chopped jalapeno chilies
16 oz. can tomatoes, drained
1/2 c. chopped onion
1/2 tsp. salt
1/2 tsp. oregano

Blend and refrigerate. Serve with tortilla chips or on tacos.
Kent

Green Chili Enchilada Sauce
1 c. chopped green chili peppers
3 c. tomato juice
1 med. size diced onion
1 tsp. ground oregano
1 tsp. ground cominos, cumin
1/2 tsp. pure garlic powder
1 tsp. salt

Saute the onions until soft with all spices and green chilies. Add juice, and simmer 15 minutes. Pour mixture into a blender and blend until smooth. When cooling in a refrigerator do not cover.

FOR JALAPENO ENCHILADA SAUCE
Substitute 8 to 12 Jalapeno peppers, canned with tops cut off and seeds removed for the green chili.

FOR RED CHILI SAUCE
Substitute 1/4 to 3/4 cup ground red chili powder for the green chili.
Betty

Enchilada Sauce Mix
Mix together and store in airtight container:

1/2 c. cornstarch
1 (6 oz.) pkg. medium hot dry chili powder
1 tsp. garlic powder
1 1/2 tbsp. salt
1/2 tsp. cumin
1/2 tsp. oregano
1 tbsp. paprika
Betty

Turkey Enchiladas
1/2 c. chopped onions
1 (4 oz.) can green chilies, drained
or green peppers, divided
3 tbsp. butter, divided
1/3 c. dairy sour cream, divided
1/8 tsp. chili powder
2 1/2 c. cooked cubed turkey
2 c. shredded cheddar cheese, divided
10 flour tortillas
2 tbsp. flour
1 c. chicken or turkey broth
1/2 c. chopped fresh tomatoes

In glass bowl, combine the onions, 2 tablespoons peppers and 1 tablespoon butter. Microwave on high for 1 minute. Add taco sauce 1/4 cup sour cream and chili powder. Stir in turkey and 1/2 cup cheese. Divide mixture among tortillas; place seam side down in 13 x 9 inch baking dish microwave remaining 2 tablespoons butter until melted. Blend in flour then slowly stir in broth. Microwave on high 3-4 minutes or until thickened, stir every minute. Stir in the remaining sour cream and remaining peppers. Pour over enchiladas. Microwave enchiladas on medium for 6-8 minutes. Sprinkle with remaining cheese and tomatoes microwave at medium until all the cheese is melted.
Betty

Tamale Dip
1  can chili
1 tbsp. chili powder
1 lb. Velveeta cheese
1 sm. can Rotel tomatoes with chilies
8 tamales

Warm chili, add chili powder, cheese. Heat until cheese is melted. Add remaining ingredients. Serve warm.
Betty

Tamale Dip #2
1 lg. can tamales, 12 oz. or 1 lb. size
1 can Hormel Chili without beans
1 lb. Velveeta cheese
3 tbsp. Worcestershire sauce

Mix tamales and chili. Add cheese. Heat on low. When hot, stir until cheese melts. Serves 25-30.
Betty

Mexican Roll-Ups Appetizers
16 oz. cream cheese
4 oz. chopped ripe olives
4 oz. chopped green chilies
Chopped green onions
1/4 tsp. seasoned salt
1/4 tsp. chili powder
6 to 8 flour tortillas

Mix all ingredients in softened cream cheese. Spread on tortillas. Roll up and refrigerate. Slice and serve with picante sauce.
Linda in NM

Breakfast Casserole
1 (16 oz.) loaf unsliced French bread,
crust removed
1 1/2 c. shredded Monterey Jack
cheese (6 oz.)
1 1/2 c. shredded cheddar cheese (6
oz.)
1 (8 oz.) pkg. cream cheese, cubed
1 (4 oz.) can chopped green chili
peppers, drained
10 eggs
2 c. milk
1/2 tsp. dry mustard
Dash ground red pepper

Tear bread into chunks (should have 10 cups). In a greased, shallow 3 quart casserole or 13 x 9 x 2 inch baking dish, arrange bread chunks evenly. Sprinkle with Monterey Jack, cheddar and cream cheese. Top with chili peppers. In a large mixing bowl, beat eggs just until mixed. Stir in milk, mustard, and red pepper. Pour egg mixture over cheese mixture. Cover and chill for several hours or overnight. Bake, uncovered, at 350 degrees for 55-60 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Serves 12.

Impossible Quesadilla Pie
2 (4 oz.) canned green chilies, chopped & drained
4 c. shredded cheddar cheese
2 c. milk
4 c. baking mix
4 eggs

Preheat oven to 425 degrees. Grease pie plate, 10 x 1 1/2 inches. Sprinkle chilies and cheese in plate. Beat remaining ingredients until smooth. Pour into plate. Bake until knife inserted between center and edge comes out clean, 25 to 30 minutes. Cool 10 minutes. Serve with sour cream and guacamole if desired.

Easy Quesadillas
2 lg. flour tortillas
1/2 to 3/4 c. shredded cheese any
kinds
1/4 c. sour cream
1/4 c. salsa

Heat oven to 400 degrees. Place one flour tortilla on cookie sheet, sprinkle shredded cheese all over tortilla. Place other tortilla on top. Bake until cheese melts. Cut with pizza cutter like your cutting a pie. Serve hot with sour cream and salsa for dipping. You may add other ingredients to cheese, black olives, chilies, tomatoes, etc.

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Nancy Rogers