Salsa (for Canning)

16 c. tomatoes, chopped

3 1/2 c. green chilies, chopped or ground

2 c. onions, chopped

4 TB cornstarch

1/4 tea. Garlic powder or 2 cloves

3 TB salt

2 TB sugar

1/2 c. vinegar

1 TB oregano 

2 tea crushed coriander seed

 Bring to a boil.

Seal in pint bottles in water bath for 20 minutes. Makes 9-10 pints

Salsa Chicken Fajita Pizza

1/4 c. lime juice,
3 TB. olive oil, divided
2 garlic cloves, minced
1 pound boneless skinless chicken breasts, finely chopped
1 prebaked 12 inch pizza crust
1 jar (16 oz.) chunky salsa, drained
1 small sweet red pepper, chopped
1/4 cup chopped green pepper
1 green onion, chopped
1 1/2 c. (6 oz.) shredded Mexican cheese blend
Sour cream, optional

In a large re-sealable bag, combine the lime juice, 2 TB oil and garlic. Add the chicken; seal bag and turn to coat. Refrigerate for 15 minutes.
Drain and discard marinade. In a large skillet, sauté chicken in remaining oil until no longer pink.
Place crust on a greased/sprayed 14-inch pizza pan; spread with salsa to within 1/2 inch of edges. Layer with chicken, peppers, onion ad cheese.
Bake at 450 degrees for 8-10 minutes or until cheeses is melted. Serve with sour cream if desired.

Mango Salsa

1 C fresh pineapple, diced
2 fresh mangoes, peeled, seeded and diced
3 ripe tomatoes, chopped
1 small jalapeno pepper, chopped and seeded
1 TBSP minced fresh cilantro
2 ripe nectarines, diced
2 TBSP fresh lime juice
Salt to taste

Combine ingredients in a bowl and chill.

Submitted by: Vicki