I wanted to do something with the 3 quarts of cherry tomatoes that Price and I had collected from our garden. So I decided to make a half recipe of salsa. I couldn't make a full recipe of salsa because that would have taken 6 quarts of tomatoes. I was expecting to make 2-3 pint jars of salsa with maybe a half-pint (cup) jar thrown in. I followed the directions, scalding the tomatoes, peeling, coring and seeding them. And...when all was said and done, I made exactly 1 pint jar of salsa :( I tried. Hopefully it will taste good. Price and I will try it when we next need salsa. Anyway. I hope all of you enjoy your salsa, whether homemade or from a jar. And enjoy the recipe below!
Bean Dip (serves 4-8 as an appetizer)
Ingredients:
1 12 oz can refried beans
1/2 c. salsa
1/2 c. shredded mexican blend cheese
3 small green onions diced
1 small banana pepper, diced
1 tsp olive oil
tortilla chips for serving
Directions:
In a small sauce pan, add the olive oil, onions, and pepper. Saute 3 minutes until peppers soften and onion begins to caramelize. Add the beans and salsa. When the mixture begins to warm, add the cheese. Once the mixture has warmed to the desired temperature, and the cheese has melted, remove from heat and put into a serving bowl. Sprinkle a little more cheese on top if desire. Serve immediately with chips for dipping.
Enjoy!
