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Karen’s Favorite Salsa Recipe

5/30/2009

Servings: 20-24

You’ll need:
2 cans of 15 oz. Crushed Tomatoes
1 can Rotel (mild, medium or hot – per your taste)
1/4 cup vinegar
1 large or 1-1/2 medium finely chopped onion
1-1/2 heaping tsp. minced or powdered garlic
1/4 cup sugar
1-1/2 tsp. salt
1-1/2 tsp. chopped jalapeño peppers

In a medium Dutch oven (or saucepan) add vinegar, onions and garlic. Cook on low to medium heat, while stirring, until onions are transparent. Meanwhile, in a blender or food processor empty the contents of the Rotel can and chopped jalapeño peppers (optional) and puree the mixture so it is no longer “chunky”.

In the saucepan add Crushed Tomatoes, puree mixture, sugar and salt. Stir every 15 minutes, simmering for at least one hour on low heat.

Cool completely before serving and/or freezing in small storage containers.

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Roasted Red Pepper Hummus

5/29/2009

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Servings: About 24

You’ll need:
1 (15 oz.) can garbanzo beans (chickpeas), drained & rinsed
1 c. roasted red peppers
1/4 c. Tahini (sesame paste), located in International food isle
4 Tbsp. olive oil
2 Tbsp. lemon juice
1 Tbsp. garlic powder
1 tsp. ground cumin
Salt and ground black pepper (optional – to desired taste)
Chopped parsley (optional – for garnish)

Rinse and drain the can of chickpeas. Place drained chickpeas in a blender or food processor and add red peppers, Tahini, lemon juice, garlic and cumin. Process the mixture until smooth and then season to taste with (optional) salt and pepper.

Transfer to a serving bowl, and garnish on top with (optional) parsley.

Serve with crudites (cut up veggies), baked pita chips or cut-up pita triangles.

Karen’s Note: This Red Pepper Hummus appetizer can be made in advance and stored in an air-tight container in the refrigerator for up to a week, however after a few days 2-3 Tbsp. of water or oil may need to be mixed in prior to serving.

Karen’s Note: This Red Pepper Hummus appetizer can be made in advance and stored in an air-tight container in the refrigerator for up to a week, however after a few days 2-3 Tbsp. of water or oil may need to be mixed in prior to serving.

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Baked Whole Wheat Pita Chips

5/29/2009

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Servings: About 24

You’ll need:
1 pkg. whole wheat pitas (cut into 3 inch triangles)
Cooking spray
1 Tbsp. olive oil (or a canola/olive oil blend)
Garlic powder (to taste)
Salt (optional – to taste)

Preheat oven to 400 degrees F. On a large baking sheet and spray with cooking spray. Place pita triangles on baking sheet and brush with oil. Season the tops with garlic and salt to taste. Bake 6-10 minutes, until golden brown and crisp.

Karen’s Note: Some ovens vary in temperature and may take a bit longer to bake.

Allow to cool and enjoy!

Serve with your favorite dip or Karen’s Roasted Red Pepper Hummus.

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Karen's Recipes

Karen’s Favorite Salsa Recipe

Roasted Red Pepper Hummus

Baked Whole Wheat Pita Chips

Karen Verdusco

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