Restaurant Style Salsa

One great way to use those tomatoes!

Ingredients
• 1 can (28 Ounce) Whole Tomatoes With Juice
• 2 cans (10 Ounce) Rotel (diced Tomatoes And Green Chilies)
• ¼ cups Chopped Onion
• 1 clove Garlic, Minced
• 1 whole Jalapeno, Quartered And Sliced Thin

• ¼ teaspoons Sugar
• ¼ teaspoons Salt
• ¼ teaspoons Ground Cumin
• ½ cups Cilantro (more To Taste!)
• ½ whole Lime Juice

Preparation Instructions
Note: this is a very large batch. Recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.

Refrigerate salsa for at least an hour. Serve with tortilla chips or cheese nachos.

-Laura Bruner

Asian Noodle Salad

All time favorite Asian salad… often I don’t even put the noodles…I just make the salad from all the yummy veggies! the sesame oil, fresh ginger and jalapeños bring such amazing flavor to the veggies!!

Tomatillo-Avocado Salsa

Ingredients:

1/2 pound tomatillos, husked, rinsed, and quartered
1/4 to 1 fresh jalapeno chile pepper*
2 garlic cloves, peeled
1/2 cup lightly-packed fresh cilantro
1 tablespoon extra-virgin olive oil
1 large ripe avocado, peeled and diced
1/2 cup minced onion
2 to 3 tablespoons fresh-squeezed lime juice
Coarse salt to taste
* You can adjust the amount of chile peppers according to your taste.

Preparation:
– In a food processor, process tomatillos, chile peppers, garlic, and cilantro until coarsely chopped.
– Pour tomatillo mixture into a bowl and stir in olive oil, diced avocado, and minced onion. Add lime juice and salt to taste.
(personal note: I just put it all in the processor, still good)
– Enjoy with your favorite chips!

-Katie Joner

Tomatillo Salsa

I used the tomatillos, some cilantro,half a jalapeno,some onion, and some of the garlic in this recipe, cutting down the quantity and following the proportions loosely – Yummy! But it didn’t make much with just a few tomatillos, so when it was cooled, I added chopped tomatoes. It disappeared amid much positive feedback. 🙂 I never have to wonder what to do with tomatillos again.

http://www.foodnetwork.com/recipes/daisy-martinez/tomatillo-salsa-recipe/index.html

-Alicia  Byars

Thai Salad

Ingredients
3 large cucumbers, peeled, halved lengthwise, seeded, and slice thinly (use a mandoline, if you have one)
1 shredded or sliced CARROT
2 jalapeno peppers, seeded and chopped ( I didn’t add this because of the kiddies, but I did put  crushed red peppers in my

serving to give it that Thai kick.)

1/4 cup chopped cilantro

½ onion – sliced thinly

1 clove garlic, minced

1 small red bell pepper – sliced

1 TSP salt

Zest of one lime

2 Tbsp. freshly squeezed lime juice

1/4 cup white sugar

1/2 cup rice wine vinegar

1 tablespoon canola oil (I used olive oil)

1 Tbsp. soy sauce

1/4 tsp. white pepper

 Directions

1. Whisk together the sugar and vinegar in a mixing bowl until the sugar has dissolved.

2. Then add everything else; toss to combine.

3. Set aside for at least one hour, stirring occasionally (this can be marinated for up to 8 hours, but refrigerate if marinating for longer than 2 hours).

4. Sprinkle cilantro and/or chopped peanuts on top before serving.

– Maverick Hampton