3 medium Tomatoes, seeded and chopped
1/2 cup Green Onions w/tops — Sliced
1/2 cup Green Bell Pepper — Chopped
2 tablespoons Lime Juice
2 tablespoons Cilantro; Fresh chopped
1 tablespoon Jalapeno pepper — Finely Chopped
1 teaspoon Garlic — Finely Chopped
1/2 teaspoon Salt

Mix all ingredients. Refrigerate until ready to use.

Makes about 3 1/2 cups Salsa.

With Recipes From South Of The Border you will find the finest examples of culinary creativity from this intriguing and vibrant country.

Place the onion and pepper in a bowl and add the lime juice, salt and pepper. Toss to coat. Saute the onions in butter for about 5 minutes. Set aside.

Saute the Onions and Peppers in Vegetable Oil

Fry the flour tortilla in oil, then let drain on paper towels.

Transfer to a preheated panini press and grill for about 1 minute or until the cheese is melted. Serve with salsa.

Serves 4

Topping:
4 tomatoes, diced
1/2 red onion, diced
1 cup pomegranate arils
1 green chili pepper, seeded and diced
handful of parsley, chopped
handful of mint, chopped
1 tablespoon red wine vinegar
2 teaspoons pomegranate molasses
1 tablespoon olive oil
salt, to taste

Preheat the oven to 400 degrees F. Combine all of the topping ingredients in a bowl and mix well. Slice the bread into 1/4″ – 1/2″ thick slices. Arrange all the slices in a single layer on a baking sheet. In a bowl, combine the garlic, salt and oil. Brush the tops of the bread slices with the garlic mixture. Bake in the oven for 5-7 minutes or until the bread is toasted.

Optional: Top with your favorite cheese such as Feta.

Serves 10

4 garlic cloves, minced
2 (15-oz) cans of chickpeas, drained and rinsed
2/3 cup of tahini
1/3 cup fresh squeezed lemon juice
1/2 cup water
1/4 cup olive oil
1/2 teaspoon kosher salt

Variations:
1/2 cup marinated artichoke hearts
or
1/2 cup roasted red pepper

Pita bread
oil, for frying

Combine all of the ingredients in a food processor and blend until smooth. If it is too thick, you can add a little extra water. You can also add in artichokes or roasted red pepper for even more flavor.

We made the whole batch and then divided it into 3. We then blended roasted red pepper into one and then the artichokes in another. We left the third one plain.

To make the pita wedges, take a round pita and use a knife to cut them into wedges. Place half of the wedges on a serving dish. The other half, fry in oil for about 30-40 seconds on each side or until lightly browned. Let drain on paper towels and then add them to the serving dish.

1 envelope taco seasoning
1 cup guacamole
1 (16oz.) can refried beans
1 pint sour cream
2 cups shredded cheese
1 cup chopped tomato
1/2 cup sliced green onions
1/2 cup black olives
1/4 cup sliced jalapenos

Prepare your guacamole and set aside. Spread 1 can of refried beans in a shallow serving dish. Mix 1 pint of sour cream with the taco seasoning and spread it over the beans. Top with 2 cups of shredded cheese, 1 cup guacamole, 1 cup tomato. Top with green onions, olive slices and jalapeno slices. Serve with tortilla chips.

Place all the ingredients in a food processor and chop until the smooth but chunky. Refrigerate covered for at least 30 minutes before serving.

Preheat oven to 450 degrees F. Line a 15 ½ x 10 ½ x 1-inch pan with foil. Mix the chopped chicken and barbecue sauce. Layer half each of tortilla chips, chili beans, chicken mixture, olives, tomatoes, and cheese in pan. Repeat. Place in oven for about 5-10 minutes or until the cheese is melted. Top with sliced jalapenos if desired.

Preheat the broiler. Place the peppers, skin-side up on a baking sheet and broil for 10-15 minutes. The skin should be blackened. Transfer to a zip-top bag and set aside until the peppers are cool enough to handle.
Next, peel away the skin and coarsely chop the flesh. Process in a food processor until it becomes a smooth puree. Transfer to a serving bowl.
Stir in the cream cheese, cayenne pepper and salt and mix well. Cover with plastic wrap and cool in the refrigerator.
Serve with your favorite raw vegetables.

Serves 8

1 dozen eggs (hard-boiled)
2 teaspoons Dijon mustard
1/3 cup real mayonnaise
1 tablespoon minced onion
1 tablespoon sweet relish
Salt and pepper, to taste
Paprika

Peel the eggs. Using a knife, slice each egg in half, lengthwise. Carefully remove the yolk and place in a small mixing bowl. Arrange the egg white halves on a serving dish.
Using a fork, mash up the yolks and combine with the mustard, mayonnaise, onion, relish, and salt and pepper. Spoon egg yolk mixture into the egg white halves. Top each egg with a sprinkle of paprika.

You can grab the recipe here.

Zucchini Pancakes