Appetizers & Snacks

This is a salsa for tortilla chips. It’s fresh and explodes with flavor. Omit the jalapeno — or use more! Ingredients: 2 ripe tomatoes, diced 2 green bell peppers, diced 1 white onion, diced ½ bunch fresh cilantro, for garnish 1 tablespoon fresh lemon juice 1 jalapeno chile pepper, diced Directions: In a medium bowl, […]

Lighter dairy ingredients are the key to this recipe’s healthier makeover. Serve it up hot with multi-grain crackers and crisp celery sticks. Ingredients: 2 (10 ounce) cans natural chunk chicken, drained ¾ cup hot pepper sauce (such as Frank’s RedHot®) 2 (8 ounce) packages Neufchatel cheese, softened 1 cup light ranch dressing 1 cup shredded

A delicious salsa that can be served with chicken or fish. Great on a warm summer day! Ingredients: 1 mango – peeled, seeded and diced 1 papaya – peeled, seeded and diced 1 large red bell pepper, seeded and diced 1 avocado – peeled, pitted and diced ½ sweet onion, peeled and diced 2 tablespoons

This is an easy smoky salsa that can be adjusted to any degree of heat that you like by increasing or decreasing the jalapenos! Ingredients: 8 ripe plum tomatoes 1 tablespoon vegetable oil 4 poblano peppers 4 Anaheim chile peppers 1 jalapeno chile pepper, or more to taste 1 large green bell pepper 2 tablespoons

This salsa is a spicy fresh addition to any Mexican meal and it’s great on breakfast burritos. If you’d like to decrease the heat of the jalapenos, remove the seeds and membranes from the peppers before dicing them. Ingredients: 3 large ripe tomatoes, diced 3 roma (plum) tomatoes, diced 4 green onions, finely chopped 4

A fresh apple salsa that combines tart apples with chile peppers, lime juice, cilantro, toasted walnuts, and ginger. A great appetizer! Ingredients: 2 tart apples, cored and cubed 4 tablespoons lime juice 1 fresh jalapeno pepper, seeded and sliced 1 fresh Anaheim chile, seeded and sliced ½ medium onion, finely chopped 2 tablespoons coarsely chopped

A refreshing, spicy salsa recipe with tomatoes, jalapeños, onion, and cilantro. Jalapeño peppers vary in heat, so it is important to taste the salsa to ensure you do not make it too hot to handle. It’s very popular and requested at potlucks. Serve with tortilla chips. Ingredients: 4 large tomatoes, diced ½ large onion, minced

I wanted a verde style salsa, but living in Germany, I was not able to find tomatillos. This green salsa is great on eggs, used as a marinade, or just eaten with tortilla chips. Its heat is somewhere in the middle between mild and hot. Hope you enjoy it as much as we do. Ingredients:

The fun of this recipe is that it can be tailored to your tastes. I’m a ‘throw it in and see how it turns out’ kind of cook, so please adjust the recipe to fit your own tastes. This recipe is best used immediately, as fresh fruit doesn’t keep well in the refrigerator. If you

Guacamole without the fatty avocado. Ingredients: 24 spears fresh asparagus, trimmed and coarsely chopped ½ cup salsa 1 tablespoon chopped cilantro 2 cloves garlic 4 green onions, sliced Directions: Place the asparagus in a pot with enough water to cover. Bring to a boil, and cook 5 minutes, until tender but firm. Drain, and rinse