Resources - Vegetarian Recipes - Appetizers

Mom Riley's Salsa

16 tomatoes (or 36 Romas)
4 jalapeno peppers
1 1/2 cans green chilis (or 2 green and 2 red)
3 hot peppers
4 onions
2 green bell peppers
1 c white or apple cider vinegar
1/2 t celery salt
2 T salt
1/2 T mustard seed
3 cloves of garlic, minced
2 T lemon juice
1 t oregano
1 T chili powder
2 T parsley
1/2 t cilantro

Combine all ingredients. Cook for 1 1/2 hours on low heat. Let cool. Add 2 small cans of tomato paste. If canning, boil canning jars for approximately 5 minutes. Then fill with salsa, put canning lids on and boil jars in enough water to cover 3/4 of the jars - for 20 minutes. (Can add corn or black beans to salsa.) Makes approximately 9 pints.

Sumbitted 9.20.2006

---

Parmesan and Pesto Toasts

1 bread stick
16 large sun-dried tomatoes, cut into thin strips
4 3/4 oz fresh Parmesan cheese, shaved thinly

Pesto
1 c firmly packed fresh basil leaves
2 T chopped fresh chives
4 T pine nuts
2-3 cloves garlic, peeled
1/4 c olive oil

Freeze the bread stick until firm. Cut it into very thin slices, using a sharp serrated knife. Toast the slices under a hot grill until they are golden brown on both sides.

Place the basil leaves, chives, pine nuts, garlic and olive oil in a food processor. Process for 20-30 seconds or until smooth.

Spread the pesto mixture evenly over the toasted slices. Top with strips of tomato and shavings of Parmesan cheese.

Recipe submitted 5.24.2006 from The Essential Vegetarian Cookbook.

---