Quality Greens Salsa Supremo

· 14 C chopped tomatoes (field or roma)
· ¼ C chopped garlic
· ¾ C tomato paste
· 3 medium onions shredded
· 3 assorted hot peppers seeded & chopped
· 1 yellow pepper
· ¾ C Red peppers chopped
· 1 ½ tbsp pickling salt
· 1/3 C cider vinegar
· 1 tsp pepper
· ¾ tsp cumin
· 1 tsp chilli powder
· ½ tsp oregano

Combine all ingredients in a food processor, then cook down 3- 4 hours. Add salt to taste. Pack into canning jars and process. if you like thicker salsa, you can ad some grated zucchini and it will cut down on cooking time. Enjoy!

Fresh Jicama Peach Salsa

· 1 C peeled diced Jicama
· ¼ C Chopped red onion
· ½ C roasted, peeled, chopped red bell pepper
· 2 medium peaches skinned & chopped
· 2 jalapeno peppers seeded & chopped
· 3 tbsp fresh lime juice
· ½ tsp ancho chilli powder (or to taste)
· 1 tbsp chopped fresh mint

In a medium glass bowl, combine all ingredients – serve fresh, do not store more than one day.

Fresh Chickpea Salsa : Makes 3 cups

· 2 ½ C canned chickpeas
· 2 ¼ tsp salt (or to taste)
· ½ tsp ground cumin
· 1 clove garlic peeled and minced
· 2 tsp ex virgin olive oil
· 4 small chiles, stemmed and diced
· ½ C oil cured olives coarsely chopped
· 1 tbsp fresh lemon juice
· 1 sm bunch arugula
· freshly ground black pepper to taste.

Combine ½ tsp salt, garlic and ½ tsp olive oil to form a paste. Add chillis, chop to combine. Add remaining oil. Rinse chickpeas, combine with 1 tsp chilli mixture. Add olives, cumin, lemon juice, and salt and pepper to taste. Refrigerate until serving. Can be made 1 day ahead – return to room temperature before serving. Enjoy!

Black Bean & Roasted Corn Salsa:Makes 5 cups

· 1 cup black beans
· 1 jalapeno peppers
· 1 red bell pepper
· 4 ears fresh corn
· ¼ C lime juice ( about 2 limes)
· ½ C loosely packed cilantro
· ¼ C finely chopped red onion
· ½ tsp minced garlic
· 1 tbsp olive oil
· ¼ tsp cayenne pepper
· ½ tsp salt
· ¼ tsp fresh black pepper
· 1/3 c Black Beans

Grill peppers until black all over ( 5 – 10 minutes for jalapenos, 10-15 mins for bell peppers). Place grilled peppers in a brown paper bag, let stand 10 minutes. Remove from bag and peel away and discard charred skin, stems and seeds. Chop and set aside. Place ears of corn on grill and cook until browned and tender, turning often about 10 mins. Cut kernels from cob, ad to peppers. Add lime juice, black beans, parsley, red onion, garlic, olive oil, and cayenne to mixture and toss well. Season with salt and pepper and serve.

Delicious!