Pippimamma Salsa recipe

Ingredients

2 cans Ro Tel mild diced tomatoes and green chile

1 can Muir Glen Organic Diced Fire Roasted tomatoes

4 garlic cloves, minced

2 bunches of cilantro with stems cut and finely chopped

2 seeded and minced jalapenos,

1 seeded and diced Anaheim pepper

1 sweet onion, fine chopped

1 white onion

1 shallot finely chopped

1 lime, juiced

1 teaspoon Cumin

1/2 teaspoon coriander,

2 teaspoons sugar,

1 teaspoon garlic salt

1 teaspoon onion powder

sea salt and pepper, to taste

Directions:

In a food processor, combine all ingredients and briefly chop. Be careful not to over process! Place in refrigerator for up to 12 hours for flavor infusion.

Serve with tortilla chips.

Pippimamma’s Pineapple, Mango, Apple Salsa

Ingredients:

1 Pineapple, finely chopped

1 Mango (soft, but firm) peel skin, finely chopped

1 Green Apple Pink Lady or Granny Smith

1 lime

1 red pepper, seeded and finely chopped

1 red onion, finely chopped

1 jalapeno, seeded and finely diced

2 cloves of garlic finely diced

1 bunch of cilantro finely chopped

sea salt to taste

Directions:

In a bowl, combine all ingredients. Place in refrigerator for up to 12 hours for flavor infusion.