Zesty Salsa for Canning by Krista Goben

Makes about 6 (16 oz) pints or 12 (8 oz) half pints (I double this recipe to make 7 quarts, it usually makes a little more so I have about 5 pint jars ready in case!) **note: When I make quarts, I boil for 30 minutes.

Zucchini Pico de Gallo Salsa or Salad by Salad Foodie

As delicious to taste as it is to behold! And just one more recipe in your zucchini cookbook arsenal. Easy to swap out ingredients on hand for the array in this recipe. Cucumber, cauliflower, green onions, etc. You select your level of desired heat by type and amounts of peppers - jalapeno, verses poblano vs. bell peppers. For the…

Chad's Real Deal Salsa by Chad Slyngstad

I have perused the web over and over and have had a very hard time finding authentic salsa roja (Red Salsa for you gringos). True salsa roja is NOT chunky. True salsa roja is not chunky. Did I say that true salsa roja is NOT chunky!? It is pureed with a pleasant amount of vegetable taste that a combination of a few things seem to…

Italian Salsa Verde by Vicki S Challancin

A vibrant, bold, versatile condiment straight from Italy to your table! Try using this in soups, on bread, with crudités, alongside any grilled seafood or meat, atop cheese, as a pasta sauce, and as a dip for chips or pita triangles.

Flame Grilled Tomato Tomatillo Sauce by Beth Bybee

guacamole by A.C.

this guacamole is fairly mild, but goes great with blue corn chips it is a perfect dip.

Grilled Avocado Jalapeno Corn by Beth Bybee

Just Too Good Guacamole by Saralyn

It's funny how your tastes change. It was only two years ago that I absolutely hated anything to do with avocados. Whenever we would go to a Mexican restaurant, I'd always give my husband the guacamole that came with my meal. Do not ask me how or why, but now I absolutely LOVE guacamole. And no, the change didn't come along due to…