Tomatillo Salsa

10 Tomatillos, husked and cored
1 jalapeno, seeded (save 6 seeds to put in blender)

Simmer together in water until the tomatillos are soft and dull green in color.

Place tomatillos and jalapeno in blender with:
½ bunch of cilantro (large stems removed)

~Rachel Smith

Pineapple Salsa for Shrimp Tacos

½ ripe pineapple chopped into small pieces
salt
pepper
¼ of a red pepper – chopped finely
juice of one lime

half bunch fresh cilantro – remove stems and chop

one fresh jalopeno or ceranos chopped – be sure to remove the seeds and wash hands thoroughly.

If you want it spicier then add a few seeds. (Doug wishes that I would make it spicier)

~Tawna

Marsha Russell’s Salsa

Put in blender:
2 cans tomato sauce
1 bunch washed cilantro (stems and all)

Blend well and then pour into big bowl.
Pulse in blender (just one or two times)

1 #10 can of tomatoes or 3 (28 0z. cans) of ready cut tomatoes

Add to bowl:
Tomatoes (from above)
1 bunch of chopped green onions
2 small cans (4 oz.) diced green chiles
5 minced cloves of garlic
1 Tablespoon of Lawry’s Seasoning Salt
½ tsp. Cayenne pepper
1 tsp. Crushed red pepper

Mix well and store in fridge.

Cranberry Salsa

12 oz. bag fresh cranberries
1 large fuji or granny smith apple
1/2 red pepper
3-4 T. fresh cilantro

1/3 c. apple juice
1/2 c. sugar
zest of 1 lime

Chop cranberries, apples, red pepper, and cilantro in food processor until fine but not mushy.
Prepare sauce of apple juice, sugar, and lime zest. Pour over processed mixture.
I'm wondering if it would be good to add lime juice, too. Try it and see.

~ Tawna