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Mornings with Mike & Heather
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Heather's Recipes

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Margaritas and Salsa

Celebrate Cinco de Mayo!

Garden Salsa:
6 medium tomatoes (I usually go with Roma tomatoes), finely chopped
3/4 cup finely chopped green pepper
1/2 cup finely chopped onion (a mix of white and red is tasty)
1/2 cup thinly sliced green onions
6 garlic cloves, minced
2 tsp cider vinegar
2 tsp lemon juice
2 tsp olive oil
1 to 2 tsp minced jalapeno pepper
1 to 2 tsp ground cumin
1/2 tsp salt
1/4 to 1/2 tsp cayenne pepper
In a large bowl, combine the tomatoes, green pepper, onions, garlic, vinegar, lemon juice, oil, jalapeno and seasonings.  Cover and refrigerate until serving.  Serve with tortilla chips.

Blue Lagoon Margaritas:
4 lime slices
3 tbsp coarse sugar
1/2 cup lemon-lime soda, chilled (Sprite or 7-Up works well)
1/2 cup tequila (better taste it to make sure it's tequila)
1/2 cup blue curacao
1/3 cup frozen limeade concentrate, partially thawed
2 cups ice cubes

Using lime slices, moisten the rims of four margarita or cocktail glasses.  Set aside lime slices for garnish.  Sprinkle coarse sugar on a plate; hold each glass upside down and dip rim into sugar.  Set aside.  Discard remaining sugar on plate.
In a blender, combine the remaining ingredients; cover and process until belnded. Pour into prepared glasses.  Garnish with lime slices; serve immediately. 

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05/03/2013 10:03AM
Margaritas and Salsa
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