Food Mama's Salsa Recipe

• #10 can diced tomatoes
• 1 bunch cilantro, de-stemmed
• 8 jalapeno chiles
• 1 red onion, quartered
• 1/3 cup roasted garlic
• 3-4 chipotle chiles (in adobo)
• ¼ cup apple cider vinegar
• juice of 2-3 limes
• salt to taste

Green Chile Dip

• 1- 13 oz tub of frozen Green Chile   Bueno is my favorite.  I like the extra hot variety.
• 16 oz Cream Cheese softened
• 1 pkg of Desert Garden brand Jalapeno/Cilantro Dip Mix.
  Their website is www.comfortfoods.com .  You can also reach them at 800-460-5803 in Albuquerque, NM. Some of their proceeds go to feed the hungry here in New Mexico.

Defrost green chile; place in colander and press with paper towels to extract most of the moisture.  Then place in food processor with the rest of the ingredients and blend.

Maria’s Cabbage Salad

• 1 Medium Head Cabbage
• 1 Bunch Cilantro
• 2 or 3 Serrano Peppers

Dressing

• ½ C Olive Oil
• 6 Medium Garlic Cloves, minced
• ½ tsp. Cumin
• ½ c fresh OJ
• ¼ c fresh Lime Juice
• 1 tsp. Salt
• ½ tsp. Pepper

Chipotle Lime Dip

 Makes approximately 2 cups feeding 12- 15 people

2   8 oz. pkgs. Cream cheese softened

1 tsp. minced garlic

3 tbs. minced red onion

¾ tsp. grated lime zest

3 chipotles in adobo sauce from a small can plus 1 tsp of the adobo sauce

 Process all in food processor briefly until just combined.

Raspberry Chipotle Dip

Makes approximately 2 ½ Cups Feeding 15 to 20 people

2 8 oz. cream cheese, softened

1 tsp. minced garlic

2 tbs. minced red onion

¼ tsp. liquid smoke

3 chipotle peppers in adobo sauce from small can, minced. 

1/3 c. raspberry jam

 Process in food processor briefly until just combined.

Spinach Salad

 4 servings

 8 oz. baby spinach

1 c. mandarin oranges, drained

½ c thinly sliced red onion

½ c. garlic butter croutons

Dressing:

1 tbs. orange marmalade

2 tbs. red wine vinegar

1/3 c extra virgin olive oil

1/8 tsp salt

Pinch black pepper

¼ tsp. finely minced garlic

Place all in screw top jar and shake until combined.

Pasta Salad

1 lb of bow-tie pasta- cooked, drained, and cooled

Dressing

1 Cup prepared basil pesto

2tbs. extra-virgin olive oil

1 tbs. red wine vinegar

 Add-Ins

1 lb asparagus- blanched and cooled

1/2 cup grape tomatoes

1/2 cup marinated artichoke hearts

1/4 cup sliced ripe olives

Garnish with shredded Parmesan 

Variations

1 lb blanched broccoli

1 roasted red bell pepper

1/2 small yellow onion-grilled