This is the salsa that my husband, Rob, makes all of the time. He created the recipe himself, and its really good. Everyone always loves, so I promised my sisters I'd post it ASAP. It's easy and YUMMY, so grab a bag of chips and enjoy!!!
56 oz. canned, diced tomatoes (fresh would be good, too!)
1 T. sea salt
1 t. garlic powder
1/4 t. pepper
1/8-1/4 t. cayenne pepper
1/2 bunch of green onions, chopped
2 bunches of cilantro leaves, finely chopped (about 2 c.)
4 jalapeno peppers, diced. (remove seeds for mild salsa, or leave some in for hotter salsa)
Tuesday, May 31, 2011
Thursday, May 26, 2011
Potato Salad
Fill a six quart pan with potatoes (abt 7 pounds) and boil until tender. Cool and peel and cut into cubes. Add 12 hard-cooked eggs.
Mix one quart Miracle Whip (4 cups) and 1 can of evaporated milk (12 oz). Stir until creamy and well mixed. Season with 1 tsp onion salt and 1 tsp salt. Add to potatoes and eggs. Stir carefully until well mixed. Garnish with parsley flakes and paprika. Chill.
Fills the large tupperware mixing bowl.
Mix one quart Miracle Whip (4 cups) and 1 can of evaporated milk (12 oz). Stir until creamy and well mixed. Season with 1 tsp onion salt and 1 tsp salt. Add to potatoes and eggs. Stir carefully until well mixed. Garnish with parsley flakes and paprika. Chill.
Fills the large tupperware mixing bowl.
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