Margaret writes:

> <<OK, does anyone have any recipes for "mild" salsa, then?
> We just can't tolerate "hot" peppers & that kind of stuff.
> TIA,
> Margaret (the wimp)>>

Hi Margaret,

Sorry it's taken me a bit to get back to you on this request. I'm
running as fast as I can.

From the same book, _Salsa Lovers Cook Book_, by Susan K.
Bollin (Golden West, 1994), *none* of the following use chilis
at all:

Black Olive Salsa

This is the preferred salsa for tacos on southern Arizona

3 lbs. tomatoes, chopped
1 1/2 cups black olives, sliced
1/4 cup onion, diced
1/2 cup fresh cilantro, chopped
1 Tbsp basil vinegar

Combine all ingredients and chill for several hours in
refrigerator. Makes 3 1/2 cups.

for the lime juice in this one may NOT be correct. Play with it
and see. There appears to have been an undetected error
in this recipe's publication since the denominator of the lime
juice measurement is missing.]

Easiest Salsa

A very basic and quick salsa when salsa craving becomes

3 tomatoes, diced
1/2 medium onion, diced
1/4 cup lime juice
1/4 cup fresh cilantro, chopped

Combine all ingredients. Salt and pepper to taste. Best
when chilled. makes 1 cup.

Garlic Salsa

In addition to being an excellent salsa for meats and fish,
this salsa makes spinach flavored pasta a very special treat.

2/3 cups olive oil
4 cloves garlic, pressed
2 Tbsp lime juice
2 Tbsp lemon juice
1 tsp. dried oregano
1 tsp. dried cilantro

Combine all ingredients, and mix well. Serve at once.
Makes 1 cup.

Houseguest Salsa

1 can (15 oz) tomato sauce
1 tsp sugar
1/2 tsp garlic salt
1/2 tsp dried oregano, crushed
1/2 cup water

Combine all ingredients, bring to a boil and simmer slowly
for 1/2 hour.

This salsa is for guests who can't handle anything hot but
need a salsa for their tacos or as a dip. Makes 2 cups.

Lime Salsa

2 lg tomatoes, diced
2 lg tomatillos, diced
1/3 cup red onion, diced
1/3 cup bell pepper, any color, diced
2 Tbsp fresh lime juice
2 tsp lime peel, grated

Dice tomatoes, remove husks from tomatillos and dice.
Mix toether, add all other ingredients. Cover and
refrigerate several hours or overnight. Makes 2 cups.

Rellenos Salsa

This slightly sweet flavored salsa is a tradition with Chile

2 Tbsp vegetable oil
2 Tbsp onion, minced
1 can (8 oz) stewed tomatoes
1 can (8 oz) tomato sauce
1 chicken bouillon cube
1/4 tsp ground cumin
1/4 tsp oregano flakes

Heat oil, sauté onions until limp. Add the remaining
ingredients and simmer slowly for 30 minutes. Makes
2 cups, enough for 6 rellenos.

Rincon Salsa

2 Tbsp vegetable oil
1/2 cup onions, chopped
2 cups tomatoes, chopped
1 tsp dried oregano
1 tsp ground cumin
1 Tbsp Worcestershire sauce

Sauté onions in oil over medium heat. Stir in the
remaining ingredients and simmer 5 more minutes.
Makes 1 cup.

Salsa Vino

This salsa is delicious served with lamb chops and as a
marinade for Leg of Lamb or Crown Roast of Lamb

1 1/2 cups white wine
3 Tbsp white sugar
1/2 cup dried mint leaves
1/2 cup dried cilantro

Mix wine and sugar and boil gently over medium heat
until sugar is dissolved. Let cool slightly, stir in mint and
cilantro. Let stand 1 hour to blend flavors. Makes 1 1/2 cups.

Salsa Mango

1 mango, peeled and diced
2 Tbsp green onions, diced
2 Tbsp bell pepper, any color, diced
2 Tbsp wine vinegar
2 Tbsp fresh cilantro or parsley, chopped
1 lg. ripe avocado, chopped

Mix all ingredients except avocado and refrigerate several
hours. When ready to serve, add avocado. Serve over
mixed greens as a salad dressing or as a garnish with fish
or poultry. Makes 1 cup.

This cookbook even has dessert and salad salsas,
Margaret! And while I said above, no recipes that use
chiles, I found the following that promises it's not hot:

Not Hot Salsa

1 lb. tomatoes, diced
1 can (4 oz) diced green chiles
1/3 cup onion, diced
1 Tbsp dried cilantro
1 clove garlic, crushed
1/4 tsp salt

Combine all ingredients and let stand at least 1 hour.
Serve at room temperature. Makes 2 cups

Hope I've posted something you'll find you want to
try--and will discover you like it, Margaret!