I love Mexican food and this refreshing salsa is easy to prepare, notes Sarah Berger from Minneapolis, Minnesota. I think it tastes even better than the store-bought variety.
A great way to use all those cucumbers you get from your plants! A little zing from the jalapeno and a burst of lime add a fresh taste to cucumbers in this refreshing fresh salsa.
The cucumber releases some liquid while chilling, so serve relish with a slotted spoon. Shape the patties, and wrap them in wax paper to transport them from the kitchen to the patio grill. Serve with baked potato chips and dill pickle spears.
Black beans, salsa, veggie broth and cumin are tossed into the blender. Transfer to a pot and heat until warm and bubbly. Serve with a dollop of sour cream and a sprinkling of green onion.
Usher in the warm flavors of cooler seasons with a dish that plates thin chicken breast halves with cranberry sauce and a bright cilantro cream topping.
This Coconut-Crusted Chicken with Mango Salsa recipe contains skinless, boneless chicken breasts, mango, vegetable oil, unsweetened coconut, egg and more.
