1 (14 ounce) can tomatoes and green chilies
1 (14 ounce) can tomatoes (with juice)
1 tablespoon & 1 tsp. jalapeno, canned, chopped
1/4 cup yellow onion, chopped
1/2-3/4 teaspoon garlic salt
1/2 teaspoon cumin
1/4 teaspoon sugar
In food processor place jalapenos and onions.
Process for just a few seconds.
Add both cans of tomatoes, salt, sugar, and cumin.
Process all ingredients until well blended but do not puree.
Place in covered container and chill.
Another appetizer that’s cool and delicious and very satisfying. And it’ll go in cute little GT cups in keeping with our tailgate theme of course!
OR
I may serve this one:
Endive Appetizer with Homemade Mango Salsa
2-3 belgian endive
1 jalapeno chili
Juice from 1 lime
2 teaspoons Dijon mustard
2 tomatoes
½ cup honey
1 red bell pepper
1 red onion
1 mango
Salt, to taste
3 tablespoons fresh cilantro, finely chopped
Freshly ground black pepper, to taste
Trim the bottoms off the endives, then separate the leaves.
Finely dice the bell pepper, onion, mango, tomatoes, and chili pepper.
Combine the jalapeno chili, lime juice, mustard, tomatoes, honey, bell pepper, onion, mango, and cilantro in a bowl and add salt and black pepper to taste.
Put a teaspoon of salsa on the bottom end of each endive leaf and arrange them on a platter.
Categories: Sides & Salads Tags: