Mango Salsa

Recipe from Annie McAferty

This recipe calls for jalapeno jelly. It’s usually found in grocery stores by the other jams and jellies. You can substitute pepper jelly for it, even if it’s red pepper jelly. Hyvee and the Countryside Market carry jalapeno jelly, but I don't remember WalMart having it.

½ cup jalapeno jelly

3 TBSP fresh lime juice

2 ½ cups mango, peeled, pitted, and chopped

1 ¼ cup red bell pepper, chopped

¾ cup red onion, chopped

⅓ cup fresh cilantro, chopped

1 jalapeno, diced

salt and pepper to taste

Whisk together the jelly and lime juice in a large bowl. Mix in remaining ingredients. Season to taste with salt and pepper. Serve with fish tacos or just with tortilla chips. 

Texas Caviar

submitted by Cassy Elg

1 c black eyed peas
1 c pinto beans
1 small jar pimientos
1 small onion diced
1 c celery diced
1 c shoepeg corn
Minced pickled jalapenos (optional)
Dressing:
1 t salt
1/2 t pepper
1 T water
3/4 c cider vinegar
1/2 c oil
1 c sugar
Heat ingredients for the dressing in medium saucepan, bring to a boil, cool completely. Mix veggies and beans in a large bowl, pour cooled dressing over top and mix. Lid it up and let marinate in the refrigerator at least a couple hours, best if overnight. Stir before serving, serve as dip with Frito scoops.

Amazing Dill Dip

submitted by Allie McGrew

1 cup sour cream (or you can substitute plain greek yogurt)
2/3 cup mayonnaise
1 T parsley
1 T dried onion
1 T Beaumonde seasoning (found at Hyvee)
1 T dill weed

Mix all and chill. Great for veggies