Tag Archives: salsa

Green Chile Salsa Bites – A Great Holiday Appetizer

Today is my work annual Cookie Exchange. The ladies from work each bring 6 dozen cookies.  Then we swap 1/2 dozen with each person and end up taking home 6 dozen different cookies.  We also print off the recipes for our cookies and using scrapbooking, we make a Christmas Cookie Cookbook.  My boss Beth is the scrapbooking queen and she provides the materials and instructions.

We also eat.

Tonight’s theme was Mexican. We’re having Spicy Black Bean Soup, chips and salsa, and cornbread.  I was the last to sign up so I signed up for some sort of appetizer.

To match the Southwest theme, I decided to do these Green Chili Salsa Bites.

A little like a semi-spicy mini-quiche, they’re easy, fun and bite size for your party.  Here is what you’ll need.

Cream cheese, salsa, eggs, chopped black olives, green chiles, salsa, green onions, and garlic.

Seriously, how can you go wrong with these ingredients?  I love them all.  On a sidenote, if you like things a little spicier, substitute the green chiles for 1 jalepeno pepper, finely chopped.  The version here will be for all to enjoy, even those who can’t handle spicy.

Start by throwing a block of cream cheese into your mixer.  Turn your mixer on fairly high and beat this so it’s nice and smooth.  Dump in your salsa and eggs. I started with my beater blade and switched to my whisk.  It just worked better on the cream cheese.

Once you’re done, it will be a pinky liquid.

Toss in 1 tablespoon of chopped green onion, 1 tablespoon of green chiles, 2 tablespoons of chopped black olives, one finely minced or pressed garlic clove, and 1/2 cup of shredded cheddar cheese.

Mix this for about a minute, just until it’s all stirred together well.  Your batter will be runny.

Spoon it into well-sprayed mini-muffin tins.  You should have enough batter for 24.

Oh goodness.  See the little flecks of olive and green chiles in there?

It’s a beautiful thing.

Now pop these into a 350º oven for about 15-18  minutes.  Mine took about 17.  You want to check one of the center ones with a toothpick to see if it comes out clean.

Remove them from the oven.

Place them on a plate or platter.  Top with a little dollop of sour cream.  Then take some cilantro.  I like to just snip it over the top, letting some decorate the plate or platter like confetti.

It’s a good thing to do.

These little cuties are a great, one-bite appetizer for your next party, or, heck, for just popping in your mouth while you watch a movie some night with your kids.

Either way, try them!

Katie’s Printable Recipe – Green Chile Salsa Bites

Cooking with Love,




Filed under appetizers

Black Bean Salsa -Oklahoma Caviar!


Warning! This recipe is highly addictive!

Mr. Wonderful and I made this last night while waiting for baby-back ribs to slow-cook in the oven.  By the time the ribs were done, we weren’t very hungry.

Why, you ask?

Because we ate half a bowl of this stuff.

I love this recipe.  This recipe incorporates many healthy veggies and beans into one magnificent salsa.  My daughter Tori would never eat one of these ingredients alone, but in this dip, she snarfs multiple vegetables down and loves them.

Yes I said “snarfs”, because that’s what you do when you eat Black Bean Salsa.

There are probably many varieties out there of this recipe.  Many southern states that feature Tex-Mex cuisine call it caviar – like Oklahoma Caviar, Texas Caviar, etc.  Each one is a little different.  You can tweak it to whatever you like…substitute pablanos for jalepenos, red onion for green onion, or whatever makes you smile and say Mmmmmm.

This one is my favorite.  Let’s begin.

Start out by chopping one red bell pepper into small cubes.  You really want to dice everything pretty finely for this recipe and kind of uniform in size.


Also finely chop some fresh cilantro.  I use a lot – like at least a cup.  I love cilantro.


Throw them into a large bowl.


Chop up six green onions in fine slices.


Toss them into your bowl as well.


Chop up several roma tomatoes.  Keep in mind that the only thing in the recipe that doesn’t keep well are the tomatoes.  If I make this the night before, I wait to add the tomatoes until an hour before I serve it.  Use about 4 roma tomatoes or 2-3 large beefsteak size tomatoes.


Let the tomatoes join their veggie and herb friends in your mixing bowl.  Also chop up 1-6 jalepenos finely, and by finely, I mean as small as you can get them.  This is the one ingredient it’s okay to have smaller.  I say 1-6 because some people like it really hot.  I used one pretty good size jalepeno, ribs and seeds.  If you like things hotter, spice it up a bit with another one….or four.


Into the bowl with ’em!


I sometimes miss the bowl with a few wayward stragglers do you?  Mr. Wonderful always smiles at my “neatness” when I cook.

Now we need to chop or press in 2 cloves of garlic.


My garlic press has made my life so much easier.  Thanks again Mom.

Spoon in your one small can of chopped olives.


We need to rinse and drain our three cans.  Open up your white shoepeg corn, one can of black beans, and one can of blackeye peas, and put them in your colander.   I always like to rinse off the canning liquid of any canned goods, especially black beans.  That is some nasty canning liquid in there.


Dump them on top of your other chopped veggies.


Pour about one-half to two-thirds bottle of Zesty Italian Dressing over top of all of this , or about one and one-half cups.  You can mix up some dressing yourself, but why?


Now stir everything together really well so that the dressing completely coats all of the vegetables.


Serve with tortilla chips, toast wedges, bagel chips or crackers.


Mmmmm.  I could seriously make this my meal.  This stuff is fabulous.

Oh, if you adore avocado?  Cube some up and throw it in at the last minute.  Delicious!


Wanna eat more than your daily recommended serving of vegetables? Make this recipe, you won’t regret it!


Katie’s Printable Recipe – Black Bean Salsa

Cooking with Love,

Black Bean Salsa on Foodista
Salsa on Foodista


Filed under appetizers

Unforgettable Salsa


I started making this recipe years ago, and it has remained a favorite in my family ever since.  If I try to put a jarred salsa on the table, my kids mutiny against me and threaten to not clean their rooms until I make the good stuff.

Just kidding on the kids…but they really do love this salsa!   And the beauty of it is -if you have a food processor, you can make this in about 5 minutes.There really is no excuse for that nasty stuff you see in the grocery store.  It’s just not right.    Repeat after me.  “It’s just not right”.

Here’s how I make it.

The Ingredients of love: Green pepper, onion, jalepeno, garlic, cilantro, large can of whole peeled tomatoes, tomato paste, italian seasoning, sugar, salt and pepper.


You will not need to finely chop anything in this recipe.  Let the food processor do the work.  You will need to roughly cut up your veggies though to throw them into the processor.

Cut one green pepper into fourths and remove the stem, seeds and ribs (the icky whitish parts).


Throw it into your food processor.

Cut your onion into fourths also.  Lop off both ends, peel the outer layer off and chunk it into fourths.


Toss it in to join it’s friend the green pepper in your food processor.  Peppers and onions are great companions.


Now cut off the end of your jalepeno and cut it into fourths.



The ribs and seeds of this little puppy are where the heat lies.  You can remove them if you like the jalepeno flavor but want to keep it real mild.  I use one whole jalepeno with the ribs and seeds in mine.  My family likes a bit of hot but not misery.  Throw it in the food processor with the pepper and onion.

Take your cilantro and give it a rinse.  Cut off a good hunk of cilantro, about 1 cup.  I love this stuff, so I like to use a lot.  Throw it in, leaves and all. If you’re hung up on the stems, you can pull all the leaves off, but why? It processes up just fine.  You’ll never know it’s there.

Take 3 cloves of garlic and give them a smash with your large knife, or a soup can works great too!  You can easily remove the peel now and throw your garlic cloves into the processor.


Toss it in the pool with the rest of the kids!  Now pulse your food processor several times until it looks like this.

I like my salsa fairly smooth, but if you like it chunky, just process it until it’s medium chunky.  You will do a bit more processing later so stop sooner than you think you should.

Now you want to open your large can of whole peeled tomatoes.  This recipe works great in summer also with fresh ripe tomatoes.  Use 4-5 fresh tomatoes at this point if you like.  Dump them in the processor.

Open your small can of tomato paste.  Put 2 tablespoons in the processor.


At this point, you’ll probably have some tomato paste left in your little can.  I used to put this in the refrigerator, and about 2 weeks later, throw it out as it had some green fuzzy stuff growing on it.  Ewww!

Here’s a little trick to freeze your paste and it keeps wonderfully.

Spoon by the tablespoon or teaspoon or both onto a wax-line paper plate and pop into your freezer for about 2 hours.  This is called “flash freezing”.


After 2 hours, remove from freezer and pop into a freezer baggy.


Return to your freezer and just take some out whenever you want to add a little zip to a soup, stew or broth.

Okay, back to the recipe.

Now you want to add 1 T salt, 1 T. Italian Spice, 1 t. sugar and 1 t. pepper to the mix.



Pulse your food processor several times until the tomatoes are crushed up and the salsa gets somewhat smooth.  Take a tortilla chip and give it a taste.


If you think it needs more salt or pepper at this point, add some.  Mine was absolutely perfect and Mr. Wonderful and I ate several more chips straight out of the processor before we poured it into a bowl.

Mmmmm…hours of snacking enjoyment.  Doncha want some?


Cooking with Love,


Katie’s Printable Salsa Recipe

Cooking with Love,

Tomato on Foodista
Katie's Unforgettable Salsa on Foodista


Filed under appetizers