SALSA VERDE

Garlic cloves

Scallions

1/2 cup Parsley leaves

1/4 cup Cilantro

Pickled jalapeno pepper

13 ounces Tomatillos (fresh or canned)

4 ounces Mild green peppers (chopped)

1/4 teaspoon Hot pepper sauce

1 teaspoon Salt (or to taste)

Drop the garlic through the feed tube of a food processor with the metal blade in place and motor running to chop finely (about 10 seconds.) Add the scallions, parsley, cilantro, and jalapeno and chop finely (about 6 pulses of the motor). Add the tomatillos and process until pureed, about 5 seconds. Add the remaining ingredients and pulse 2 times to mix. Refrigerate, covered.

FAMILY SECRET SALSA

tomatoes — quarterd

2 cloves garlic

1/4 medium yellow onion — coarse chop

3 tablespoons lime juice

1 teaspoon cumin

salt — to taste

1 cup cilantro — chopped

6 whole jalapeno peppers, fresh — to taste

4 whole habaneros peppers, fresh — optinal

Fill blender with tomatoes, run at lowest setting until no large chunks are left. Add remainder of ingredients and repeat running blender until no large chunks are left. Sample and add items to taste as necessary.

If you're not sure how something will affect you in the quantity given, use the smallest unit of it at first, then progressively add more until you are satisfied. This is really important with the habaneros. The salsa will be at its hottest right after you make it, but will cool down the longer it sets.

CASERA SAUCE

1 1/2 cups Tomatoes — Finely Chopped

1/2 cup Onion — Chopped

1 each Clove Garlic — Finely Chopped

1 each Jalapeno Chile; Canned — *

1/2 teaspoon Jalepeno Chile Liquid

1 tablespoon Cilantro; Fresh — Snipped Fine

1 tablespoon Lemon Juice

1/2 teaspoon Oregano Leaves — Dried

1 1/2 teaspoons Vegetable Oil

* Jalapeno Chile should be seeded and finely chopped.

Mix all ingredients in glass or plastic bowl.

Cover and refrigerate up to 7 days. Makes about 2 cups of sauce.

More great Mexican Salsa and Dip Recipes on http://mexicandips.i8.com