Tomato Salsa

Dice vegetables, removing seeds and membranes from peppers. Mix. Add salt, pepper, hot sauce to taste. Refrigerate for a few hours before serving.

Mango Salsa

Dice vegetables, removing seeds and membranes from peppers. Mix. Add salt, pepper, hot sauce to taste. Refrigerate for a few hours before serving.

Tomatillo Salsa Verde

Remove papery husks from tomatillos and rinse well. They have to be cooked.

Roasting method: Cut in half and place cut side down on a foil-lined baking sheet. Place under a broiler for about 5-7 minutes to lightly blacken the skin.

Boiling method: Place tomatillos in a saucepan, cover with water. Bring to a boil and simmer for 5 minutes.

Place ingredients in a blender and pulse until all ingredients are chopped and mixed. Cool in refrigerator.

Corn Salsa

Dice vegetables, removing seeds and membranes from peppers.

Set up a pot of boiling water, and one of cold water. Put the thawed corn in a strainer and dip it into the boiling water for 60 seconds and then immediatly into the cold water. Repeat for the other vegetables but only for 10 seconds.

Mix ingredients. Add salt, pepper, hot sauce to taste. Refrigerate for a few hours before serving.

Texas-Style Picante Sauce

Combine all in blender container. Process until smooth. Put in large saucepan. Bring to a boil; reduce heat. Simmer for 60 minutes.

Can be frozen and used in the above salsa recipies, substitute 2 tablespoons for the sugar and tomato paste