This is very popular with my extended family. I serve with sour cream and tortilla chips on the side. Great also with eggs, burritos, tacos. Hope you enjoy.


Large non-metal mixing bowl
5 large ripe red tomatoes
3 large ripe yellow tomatoes
3 large green bell peppers
1 large red bell pepper
1 large yellow or orange bell pepper
1-2 annaheim pepper
4-6 banana peppers
1-2 jalapeno peppers (more or less to taste)
1 medium yellow onion
1 medium red onion
5-6 green onions
cilantro to taste
garlic salt to taste
black pepper to taste
4-5 shakes cumin (more or less to taste)
about 1/2 C lemon juice

I chop the jalapeno & anaheim peppers very finely. Everything else is chopped to about the size of a pencil eraser. Mix everything together. Let marinate several hours or overnight, covered, in the refrigerator. You can store it up to a week, if it lasts that long!

This is a terrific recipe, thank you for sharing!!!

Here's one for you:

Black Olive Dip

1 (4oz.) Can Chopped Green Chilies
1 (6oz.) Can Pitted Black Olives
2 Or 3 Green Onions Chopped
2 Ripe Tomatoes
3 Tbsp. Olive Oil
1 1/2 Tsp. Wine Vinegar
1 Tsp. Garlic Salt
2-3 Dashed Of Hot Sauce (i Prefer Texas Pete)

Chop And Dice All Ingredients Fine, Mix Well. Refrigerate In Covered Container And Serve Cold. Goes Well With Nacho Chips, Pita Chips, Or Even Pieces Of Crusty Italian Bread.

Pico has been a constant item in our refrigerator. I've tried to mimic a local mexican restuarant with this. Small amount since I'm the only one eating it.

1 large onion, chopped
1 large bell pepper, chopped
1 or 2 tomatoes, chopped
1 T fresh cilantro, chopped
Juice of 2 limes - I microwave them 15 seconds for more juice
drizzle of olive oil
drizzle of red wine vinegar

I add no heat since my homemade salsa that I spoon into it before serving has plenty of it.

Dang- YUM, gemjo! Your dip sounds delish too, Cathy!

That dip is more along the line of a salsa and it really is fabulous! Give it a try for your next get together> you will NOT be disappointed if you do!