Zesty Artichoke Salsa Dip

Zesty Artichoke Salsa Dip
Salsa Recipe Ingredients:

* 1 14 oz. can artichoke hearts, drained
* 1 3 oz. can sliced mushrooms
* 1 4-1/4 oz. can chopped black olives
* 1 Tbs. dehydrated minced onion
* 2 cloves garlic, minced
* 2 Tbs. chopped pimento
* 1/2 cup canola oil
* 2 Tbs. balsamic vinegar
* 2 Tbs. water
* 1/4 tsp. sugar
* 1/2 tsp. seasoned salt
* 1/2 tsp. cayenne pepper, or to taste
* 1/4 tsp. celery salt
* 1/4 tsp. black pepper

Salsa Recipe Instruction:
Place artichoke hearts, mushrooms and pimento in work bowl of food processor. Process just until finely chopped, about 8 pulses, scraping down sides after 4 pulses. Do not overprocess.

Place mixture in a non-metal bowl. Add olives, garlic, and dehydrated onion. Mix well. Add oil, balsamic vinegar, water, sugar, and seasonings. Mix well. Cover and refrigerate several hours for flavors to blend. This will keep in the refrigerator for 2 weeks. Serve with snack crackers or tortilla chips.

Pico de Gallo Salsa Recipe

Pico de Gallo Salsa Recipe
Salsa Recipe Ingredients:

* 4 plum tomatoes, seeded and chopped
* 1/2 cup finely chopped onion
* 2 fresh chile peppers, mild or hot, seeded and finely chopped
* 2 tablespoons chopped red or yellow bell pepper
* 1 1/2 teaspoons finely chopped fresh cilantro
* 1 teaspoon lime juice
* salt and pepper, to taste

Salsa Recipe Instruction:
Combine ingredients in a glass or other non-reactive bowl and refrigerate for at least 30 minutes before serving.
Makes about 2 cups.

Fresh Salsa Recipe

Fresh Salsa Recipe
Salsa Recipe Ingredients:

* 3 tablespoons finely chopped onion
* 2 small cloves garlic, minced
* 3 large ripe tomatoes, peeled and seeds removed, chopped
* 2 hot chile peppers, Serrano or Jalapeno, finely chopped
* 2 to 3 tablespoons minced cilantro
* 1 1/2 to 2 tablespoons lime juice
* salt and pepper
Salsa Recipe Instructions:
Put chopped onion and garlic in a strainer; pour 2 cups boiling water over them then let drain throughly. Discard water. Cool.

Combine onions and garlic with chopped tomatoes, peppers, cilantro, lime juice, salt, and pepper. Refrigerate for 2 to 4 hours to blend flavors.
Makes about 2 cups of salsa.