Dec 062011
 
 3 cups tomato juice 2 tablespoons fresh lemon juice
 1 medium onion 1 Tablespoons red wine vinegar
 1 green bell pepper 1 teaspoon dried tarragon
 1/2 cucumber 1 teaspoon dried basil
 1 large tomato 2 Tablespoons chopped fresh parsley
 2 green onions 1/2 Tablespoon chopped fresh Cilantro
 1 clove garlic salt and pepper to taste
  1. Blanch tomato and remove skin.
  2. Cut vegetables into smaller pieces to fit in blender. Blend all ingredients until well mixed but still chunky.
  3. Chill for 2+ hours before serving. Serve cold.
Oct 212011
 
1 cup chopped green pepper 1/2 teaspoon dried thyme
1/2 cup chopped onion 1/4 teaspoon ground red pepper
1/4 cup chopped parsley 1 clove garlic, minced
1 Tablespoon vegetable oil 2 (16 ounce) cans peeled tomatoes, drained and chopped
chopped parsley for garnish chips for dipping

Over medium heat in large skillet, cook green pepper, onion, parsley and garlic in oil for 3 minutes or until vegetables are tender. Stir in tomatoes, thyme and pepper cooking for 10 minutes more. Cover and chill. Garnish with chopped parsley if desired. Serve as a dip with tortilla or other desired chips.

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