By Most Recent Recipe
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Written by Editor
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Wednesday, 23 January 2008 |
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Excellent salsa dip. Everyone will want the recipe. -- posted by Bonnie Young
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Last Updated ( Saturday, 09 August 2008 )
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Black Bean & Corn Salsa with Golden Cherry Tomatoes |
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Written by Editor
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Sunday, 14 September 2008 |
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A quick and easy salsa with cherry tomatoes from the garden. From the slow cook. 
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Last Updated ( Tuesday, 23 September 2008 )
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Written by Editor
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Monday, 25 August 2008 |
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1 cn Garbanzos (8 oz). 1 c Cilantro...
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Last Updated ( Monday, 25 August 2008 )
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Carrot, Zucchini and Green Bean Salsa |
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Written by Editor
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Thursday, 10 July 2008 |
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Recipe from: Bon Appétit, August 1999
Servings: about 7 cups
Delicious over grilled fish.
1½ cups tomato juice
1¼ cups chopped red onions
1 cup chopped red bell pepper
1 cup chopped zucchini
1 cup chopped seeded plum tomatoes, about 3
1 cup fresh corn kernels, from 1 ear of corn
1 cup chopped green beans
½ cup chopped peeled carrot
½ cup ketchup
¼ cup chopped fresh cilantro
2 tablespoons hot pepper sauce
2 teaspoons Worcestershire sauce
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Last Updated ( Saturday, 09 August 2008 )
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Written by Editor
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Monday, 28 April 2008 |
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Grilled veggies pureed in a food processor for a nice smoky, fresh salsa. Adapted from a recipe in Leslie's recipe archive. nt -- posted by Sue L
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Last Updated ( Saturday, 09 August 2008 )
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Chimol (Salvadoran Radish Salsa) |
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Written by Editor
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Thursday, 20 March 2008 |
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Recipe from: grumblebee
A healthy, fresh and delicious salsa that utilizes the wonderful radish. This is a Salvadoran recipe that is traditionally served with carne asada, but it also goes great with fish, tofu or chicken. It even is wonderful as a dip for tortilla chips or veggies.
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Last Updated ( Friday, 15 August 2008 )
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Written by Editor
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Thursday, 14 February 2008 |
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I tasted this piquant salsa in an Argentean restaurant in Mexico City. Tastes great against a nicely grilled steak! -- posted by davinandkennard
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Last Updated ( Thursday, 14 February 2008 )
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Written by Editor
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Thursday, 31 January 2008 |
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Recipe from: WendyAkers
Servings: 2
1 red chile, deseeded and chopped
1 tablespoon capers, drained
2 spring onions, trimmed
1 85 gram bag watercress
2 tablespoons olive oil
juice of half a lemon
salt and freshly ground black pepper
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Last Updated ( Friday, 15 August 2008 )
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