Salsa (Jen Geiszler's Recipe)

   Salsa (Red)

Jen Geiszler's Salsa

4-6 tomatillos, husked, rinsed and finely chopped (about one cup)
2 small tomatoes, seeded and finely chopped (3/4 cup)
1/3 cup finely chopped red onion (1 small)
2 to 4 fresh serrano, habañero or jalapeño chile peppers, seeded and finely chopped
2 tablespoons lime juice
2 tablespoons snipped fresh cilantro
1/4 teaspoon salt
4 cloves garlic, minced


1. Stir together tomatillos, tomatoes, onion, chile peppers, lime juice, cilantro, salt and garlic.

2. Cover; Chill for 2 hours or up to two days.

Jessica Kozol Quinoa Salad

Jessica Kozol Quinoa Salad

Off the top of my head it's quinoa (1 and a half cups?) cooked in vege broth (or chicken) and let it cool.

Then the veggies are tomatoes, cucumbers, canned artichoke hearts (optional but good), red onion, parsley, cilantro.

The dressing is a few tbls. olive oil,1/4 cup of apple cider vinegar, juice of a half lemon or so, a clove or two of garlic finely chopped. Top with feta at the very end just before serving.

Salsa

Salsa

Natalie Mason

·       two  14.5 ounce cans of diced peaked tomatoes

·       1/3 white onion

·       1/2 jalapeno (add more or keep seeds if you want more spice)

·       1 lime juiced

·       Large handful of cilantro

·       3-4  green onions (optional)

·       Salt to taste

Put all of the ingredients listed above in a food processor and blend to desired thickness. Add more jalapeno or onion to your taste.   I usually double the batch.