1 can (15 ounces) black beans, divided
2 tablespoons lime juice
2 to 4 tablespoons chopped fresh cilantro
1 medium onion, chopped
1 garlic clove, minced
3 plum tomatoes, seeded and chopped
Salt to taste
Tortilla chips

Directions
Drain beans, reserving 1 tablespoon liquid. In a bowl, combine limejuice, half the beans and the reserved bean liquid. Mash until smooth. Stir
in remaining beans, cilantro, onion, garlic, tomatoes and salt.
Serve with tortilla chips.

Yield: 4-6 servings.

7 plum tomatoes, chopped
7 medium red tomatoes, chopped
3 medium yellow tomatoes, chopped
3 medium orange tomatoes, chopped
1 teaspoon salt
2 tablespoons lime juice
2 tablespoons olive oil
1 medium white onion, chopped
1 medium red onion, chopped
2 green onions, chopped
1/2 cup each chopped green, sweet red, orange and yellow pepper
3 pepperoncinis, chopped
1/3 cup mild pickled pepper rings, chopped
1/2 cup minced fresh parsley
2 tablespoons minced fresh cilantro
1 tablespoon dried chervil
Tortilla chips

10 cups zucchini, peeled,seeded & shredded
4 onions, chopped
2 green peppers, chopped
2 red peppers, chopped
1/4 cup pickling salt
1 tablespoon pickling salt
2 tablespoons dry mustard
1 tablespoon garlic powder
1 tablespoon cumin
2 cups white vinegar
1 cup brown sugar
2 tablespoons red pepper flakes
1 teaspoon nutmeg
1 teaspoon pepper
5 cups chopped ripe tomatoes
2 tablespoons cornstarch
1 12 ounce can tomato paste

In a large bowl combine; Zucchini, onions, green pepper, red pepper and the salt Mix together cover and let stand over night.

20 Tomatillas
10 Roma Tomatoes
15 Habenero Peppers
15 Serrano Peppers
5 Dried Red peppers
10 Cloves Garlic
1/3 Cup Cilantro
1/4 Cup Salt
1 TBSP Mexican Oregano
1 TBSP Cayenne Pepper
1/8 tsp Liquid Smoke
Juice of 1 Lime

Directions
Boil It up..... (25-30 min. on medium heat)
Blend It..........(Until smooth)
Cool It...

2lbs. Roma tomatoes
4 Jalapeno
1-2 Mild Banana peppers
1 Anaheim pepper
1 Habanero pepper (hot!)
1 small white onion
1 green onion
1 clove garlic
1 tbsp lemon juice

Dice tomatoes to desired size (this will increase or decrease the texture of salsa)
Cut up peppers and mix into bowl of some sort.
Cut up onions and and place them in bowl.
When done put tomatoes into the bowl with everything else.
Put chopped garlic in and then add the lemon juice.

Stir and have fun eating!!!

10 Roma Tomatoes
3 Large White Onions
20 Habenero Peppers
15 Serrano Peppers
5 Dried Red peppers
10 Cloves Garlic
1/3 Cup Cilantro
1/4 Cup Salt
1 TBSP Mexican Oregano
1 TBSP Cayenne Pepper
1/8 tsp Liquid Smoke
Juice of 1 Lime

Directions

Mix Together and eat it fool

2 diced tomatoes
1 diced onion
pinch of pepper

Directions
Mix together and best if let to sit overnight

■TROPICAL---To 1/2 cup salsa, stir in 1/2 cup chopped mangoes, pineapple and/or papaya. Spoon onto grilled fish steaks.

■SOUTHWESTERN---To 1/2 cup salsa, stir in 2 tbs each corn kernels and black beans. Serve with tortilla chips for dipping.

■SWEET 'N' SMOKY---To 1/2 cup salsa, stir in 1 tsp chili powder, 1/2 tsp smoked paprika and 2 tbs brown sugar. Serve with grilled chicken.

■CREAMY---To 1/2 cup salsa, stir in 4 oz cream cheese, at room temp, until mixture is thick and combined. Serve with crackers.

1 ripe avocado, peeled and chopped
1 large ripe tomato, seeded and chopped
Juice from 1 lime
1 clove garlic
Salt to taste

Combine all ingredients in a small bowl and serve immediately.
If you need to store the salsa, press plastic wrap down over the surface, seal and refrigerate for up to 1 hour.

This is great as a side to sandwiches or fish.

Makes about 1 cup
Approximate Values Per Tablespoon:

23 calories (68% from fat), 2 g fat (.5 g saturated),
0 mg cholesterol,
.5 g protein, 1.5 g carbohydrates,
1 g dietary fiber, 2 mg sodium