GREAT SALSA--FRESH OR CANNED

These 2 recipes for YUMMY SALSA'S--one made fresh and ready to serve, or one that you can process in pint Mason jars, are both award winners.  The processed recipe comes from Pettingill's Fruit Stand, where I buy all the fesh grown vegetables for the salsa.  They are flavorful and delicious!  They are both fairly mild, but you could easily adjust either for a salsa with more 'heat.'  Great!

BEST FRESH SALSA
4 jalapeno peppers
1 28-oz. can whole tomatoes
1/2 bunch fresh cilantro
3 cloves garlic
1 1/2 Tablespoons cumin

1 onion

1 green pepper

5 green onions

8 fresh roma tomatoes

3 Tablespoons sugar

salt and pepper, to taste

Remove stems and seeds from jalapeno peppers.  Put them in a blender or food processor.  Add whole tomatoes cilantro, garlic, cumin, half of the onion, 1/2 of the green pepper, salt and pepper.  Blend.  Chop by hand the remaining half of the onion, green pepper, the green onions, and tomatoes.  Pour the blended salsa into a large bowl.  Stir in the remaining chopped vegetables.  Serve with anything you like salsa with.  This makes a lot, and can be kept for as long as 2 months in a covered jar in the refrigerator.  NOTE:  If you don't like chunks in your salsa, you can blend all the ingredients together at once. 

SALSA FOR COLD PACKING (Pettingill's Fruit Stand)

1/2 bushel Roma tomatoes

6 green peppers

6-10 jalapeno peppers

6 red bell peppers

6-8 Anaheim peppers

6 large onions

3 whole garlic

1/2 cup vinegar

Dice all vegetables and place in a large kettle.  Mince garlic.  Add to vegetables.  Cook over medium low to desired consistency, which could be as long as 7 hours.  When desired consistency is reached, add 1/2 cup salt and 1 cup sugar.  Blend well, cooking for an additional 1/2 hour to make sure all sugar is dissolved.  Pour into prepared 1/2 pint jars, and process for 10 minutes according to the directions on your cold packer.  Remove jars when processed, and cool on a towel until cool.  Can be stored for a year (or more!).   I love this salsa--it is my very favorite--it's great for those of us who can't have things that are too hot.  (But you can easily make this hotter by increasing the jalapenos, or using 'hotter' peppers).

MY FAVORITE CHEESE BALL

This has been my very favorite CHEESE BALL recipe for many years.  It's great to serve with just about any cracker.  It keeps for a long time in the refrigerator, and is to assemble.  ENJOY!

MY FAVORITE CHEESE BALL 

2 8-oz. pkgs. cream cheese, room temperature

2 Tablespoons chopped green onion

1 Tablespoon seasoned salt

1 can crushed pineapple, drained well

1/2 cup finely chopped green pepper

2 cups pecans, chopped, divided in half

Mix all ingredients together, adding half of the chopped pecans to the cheese mixture, and reserving the other half to roll the ball in after forming.  Chill over night.  Serve with crackers.

OUR FAVORITE 7 LAYER DIP

This recipe for 7 LAYER DIP is an old favorite of our family.  It is layered with all the things that go well with chips--refried beans, salsa, green onions, shredded cheese, and more!  It can be made ahead--I just make it in a glass 13X9" pan, cover it, and then pull it out of the refrigerator to serve with our favorite chips.  It's great for family get-togethers, neighborhood parties, or big groups.  I like to use the little individual bowl-type tortilla chips, as they hold a nice serving of the dip.  If you haven't already got your own recipe for this, I think you'll be pleased with this one.

7 LAYER DIP

1 can refried beans (jalapeno or plain)

3 large avacados (ripe & soft to the touch)

2 Tablespoons lemon juice

1/2 teaspoon salt

1/4 teaspoon pepper

1/2 teaspoon garlic salt (optional)

1 cup sour cream

1/2 cup mayonnaise

2 Tablespoons packaged mild taco seasoning

1 1/2 cups chunky salsa

1 bunch green onions, chopped

3 medium tomatoes, chopped

1 can olives, drained and chopped

2 cups shredded cheese

Heat refried beans and spread evenly in the bottom of a glass 9X13" dish.  Chill.  In the meantime, smash avacados with a fork.  Add salt, pepper, garlic salt and lemon juice. Blend well.  Spread over refried beans.  In bowl, blend sour cream, mayonnaise and taco seasoning.  Stir until blended.  Spread on top of avacado layer.  Then layer, in order, the salsa, chopped tomatoes, green onions, chopped olives, and finally, the shredded cheese.  Chill until ready to serve.  Serve with your choice of tortilla chips.  NOTE:  Some people like to heat this dip.  If you want to, just pop it in the microwave to warm it up, then serve with tortilla chips.