Type what you have

Ingredients

• ✓ pepper
• tomato
• cilantro
• garlic
• salt

Instructions

1. 1 Mix together tomatoes, cilantro, and garlic in a medium bowl until well combined. Season with salt and pepper. Cover and chill in the refrigerator for at least 3 hours before serving.

By Michele O'Sullivan

Ingredients

• ✓ pepper
• avocado
• lemon juice
• green onion
• cilantro
• salt

Instructions

1. 1 Stir together the avocado and lemon juice in a serving bowl; add the green onion and cilantro; mix well. Season with salt and pepper. Serve immediately or store covered in refrigerator with avocado pits in the bowl to keep from browning.

By Paulina

Ingredients

• ✓ pepper
• chive
• cilantro
• garlic
• tomato
• serrano chili
• salt

Instructions

1. 1 Combine chives, cilantro, garlic, tomatoes, peppers, salt and pepper to taste in an electric blender. Pulse until the salsa is to your desired consistency.

By Susan

Ingredients

• ✓ pepper
• avocado
• lime juice
• sour cream
• salsa
• adobo sauce
• salt

Instructions

1. 1 Mash together cubed avocado, lime juice, sour cream, salsa, and adobo sauce in a bowl until blended. Season with salt and pepper.

By KatieTries2Cook

Ingredients

• ✓ pepper
• tuna
• onion
• tomato
• cilantro
• jalapeno pepper
• salt

Instructions

1. 1 In a medium bowl, stir together tuna, onion, tomatoes, cilantro, and jalapeño. Season with salt and pepper. Refrigerate until serving.

By MARY4SEEDS

Ingredients

• ✓ pepper
• tomatillo
• garlic
• jalapeno pepper
• cilantro
• water
• salt

Instructions

1. 1 Preheat the oven's broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a bitter flavor. Continue to roast jalapenos and tomatillos until evenly charred, turning occasionally. Set aside to cool. Don't remove the charred parts of the tomatillos or the peppers. They add a really nice flavor.
2. 2 Place peppers and tomatillos in a blender with the garlic and cilantro. Add a little water to the mixture if necessary to facilitate blending. Season with salt and pepper to taste. Refrigerate until serving.

By SairajB

Ingredients

• ✓ pepper
• sour cream
• cream cheese
• taco seasoning mix
• pepper jack cheese
• salsa
• oregano
• salt

Instructions

1. 1 Preheat oven to 350 degrees F (175 degrees C).
2. 2 In a medium bowl, blend sour cream and cream cheese until smooth. Mix in taco seasoning mix. Stir in salsa, Mexican oregano, salt and pepper.
3. 3 Transfer to a 9x13 inch baking dish. Top with Pepper Jack cheese. Bake in the preheated oven 10 minutes, or until cheese is melted.

By Chris Johnson

Ingredients

• ✓ pepper
• ground beef
• onion
• salt
• cheddar cheese
• refried bean
• tortilla chip
• jalapeno pepper

Instructions

1. 1 In a large frying pan, brown ground beef with onion, salt and pepper over medium heat. Break the meat into very small pieces while it is cooking. After the meat is thoroughly cooked, drain off the grease.
2. 2 Arrange chips on a microwavable platter. Spread beans over the chips. Layer with 1/2 of the cheese, the ground beef mixture, and remaining cheese. Arrange jalapeno peppers on top.
3. 3 Microwave on medium-high until cheese has melted. Serve immediately.

By Charlie

Ingredients

• ✓ pepper
• butter
• onion
• red bell pepper
• green bell pepper
• salt
• cream cheese
• chili sauce
• corn tortilla chip

Instructions

1. 1 In a large saucepan, melt butter and saute onions and bell peppers. Saute until the onions are transparent. Add salt and pepper. Gently mix in cream cheese and chili sauce. Cook on a low heat for 15 minutes. Serve warm with chips for dipping.

By Katelyn Moon

Ingredients

• ✓ pepper
• green tomato
• jalapeno pepper
• tomato
• onion
• lime juice
• salt
• cilantro

Instructions

1. 1 Place tomatoes and jalapeños in a pot; cover with water. Bring to a boil; cook until tomatoes and jalapeños turn light green, about 15 minutes. Drain well.
2. 2 Transfer tomatoes and jalapeños to a blender; add onion, lime juice, salt, pepper, and cilantro. Puree to desired consistency and chill.

By OLESEA

Ingredients

• ✓ pepper
• peach
• red onion
• garlic
• ginger root
• chipotle pepper in adobo sauce
• cilantro
• lime
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 In a bowl, mix the peaches, onion, garlic, ginger, chipotle peppers in adobo sauce, cilantro, and lime. Season with salt and pepper. Chill until serving.
3. 3 Enjoy!

By OOMPAH

Ingredients

• ✓ pepper
• imitation crabmeat
• olive oil
• tomato
• red onion
• cilantro
• serrano pepper
• lime
• salt

Instructions

1. 1 Place crabmeat in a large glass or porcelain bowl; stir in olive oil until well coated. Stir in tomatoes, onion, cilantro, and serranos. Squeeze lime juice over top; mix well. Season generously with salt and black pepper. Cover the bowl; refrigerate before serving, about 1 hour.

By LOUISGUCCI

Ingredients

• ✓ pepper
• garlic
• chipotle pepper
• adobo sauce
• olive oil
• hot pepper sauce
• cumin
• edamame
• water
• salt

Instructions

1. 1 Place the garlic cloves, chipotle pepper, olive oil, hot sauce, and cumin into a blender. Puree until smooth, then add the edamame, and continue to puree until smooth. Add water as needed to achieve your desired consistency. Season to taste with salt and pepper before serving.

By HealthyFoodLover

Ingredients

• ✓ pepper
• shrimp
• lime
• tomato
• yellow onion
• cucumber
• serrano pepper
• salt
• tostada shell
• hot pepper sauce

Instructions

1. 1 Dice shrimp and place in a mixing bowl. Squeeze lime juice over shrimp until they are completely covered, about 4 limes. Stir in the tomatoes, onion, cucumber, serrano peppers, and salt and pepper. Cover, and refrigerate 1 hour.
2. 2 When ready to serve, adjust seasoning with salt and pepper as needed. Serve on top of tostada shells with a splash of hot sauce, if desired.

By big surprise

Ingredients

• ✓ pepper
• onion
• jalapeno pepper
• red bell pepper
• dill pickle
• tomato
• lime juice
• cilantro
• salt

Instructions

1. 1 In a medium bowl, combine onion, jalapeño pepper, bell pepper, dill pickle, and diced tomatoes. Stir in lime juice and cilantro; season to taste with salt and pepper. Cover, and refrigerate at least 1 hour before serving, preferably overnight.

By Jenny

Ingredients

• ✓ pepper
• eggplant
• red bell pepper
• tomato
• garlic
• lime
• salt
• cilantro
• olive oil
• pita bread
• butter

Instructions

1. 1 Preheat the oven to 400 degrees F (200 degrees C). Slice the tops off of the eggplants, and place on a baking sheet with the red pepper halves. Drizzle with olive oil to lightly coat.
2. 2 Bake for about 40 minutes in the preheated oven, until eggplant is tender. Remove from the oven, and place the eggplant and peppers into a large resealable bag. Seal, and let sit for 15 minutes to loosen the skin. Remove from the bag, peel off the skins, and dice the eggplants and pepper. Transfer to a large bowl.
3. 3 Place the tomatoes, and garlic in to the bowl with the roasted vegetables, and season with salt, pepper and cilantro. Mix until well blended. Set aside.
4. 4 Set the oven to 300 degrees F (150 degrees C).
5. 5 Peel apart the pita breads into two thin circles. You may cut off the edges to make it easier. Brush melted butter onto what used to be the inside, and stack together. Cut into strips, then cut across at a diagonal to make diamond shapes. If you have kitchen scissors, it will be easy. Place them on a baking sheet.
6. 6 Bake the pita chips for 5 to 10 minutes in the preheated oven, until lightly toasted. Stir occasionally if they overlap.

By Adrienne Belaire

Ingredients

• ✓ pepper
• canola oil
• green onion
• garlic
• chicken breast
• salt
• salsa
• tortilla chip
• cheddar cheese
• monterey jack cheese
• tomato

Instructions

1. 1 Gather all ingredients. Preheat the oven to 350 degrees F (175 degrees C).
2. 2 Heat oil in a deep 12-inch skillet over medium heat. Add white parts of the green onions and garlic; cook and stir until onions are just tender.
3. 3 Mix in shredded chicken and season to taste with salt and pepper; toss until well coated. Stir in salsa.
4. 4 Arrange tortilla chips on a large baking sheet. Spoon chicken mixture over tortilla chips; top with shredded cheese and tomato.
5. 5 Bake in the preheated oven until cheese has melted, about 10 minutes. Remove from heat and sprinkle with green onion tops before serving.

By LAURA B

Ingredients

• ✓ pepper
• tomatillo
• jalapeno pepper
• lettuce
• garlic
• cilantro
• cumin
• salt
• butter
• onion
• chicken broth

Instructions

1. 1 Combine the tomatillos, jalapenos, lettuce, garlic, cilantro, cumin, salt, and pepper in a blender or food processor; process until chopped to desired consistency.
2. 2 Melt the butter in a saucepan over medium heat; cook the onions in the melted butter until clarified, about 5 minutes. Pour the tomatillo mixture and the chicken broth into the sauce pan; cook, stirring occasionally, until the salsa begins to thicken, about 20 minutes.

By Becca798

Ingredients

• ✓ pepper
• yogurt
• garlic
• salt

Instructions

1. 1 Line a strainer with 2 layers of cheesecloth; place over a large bowl for drainage.
2. 2 In a medium bowl, mix together yogurt, garlic, salt, and pepper.
3. 3 Pour yogurt mixture into the cheesecloth-lined strainer. Place the strainer and drainage bowl in the refrigerator until all of the liquid has drained, 1 to 2 days. Empty the drainage bowl occasionally so you can tell when cheese has stopped draining.
4. 4 Transfer cheese to a covered container; store in the refrigerator for up to 2 weeks.

By LISAMONIQUE

Ingredients

• ✓ pepper
• chicken wing
• salt

Instructions

1. 1 Put the chicken wings in the ActiFry. Close the lid.
2. 2 Leave to cook for 12 minutes. Add salt and pepper to taste.
3. 3 If you wish to add a sauce (barbecue) or spices (paprika, Cajun, etc), add 1 or 2 ActiFry spoons 5 minutes before the end of cooking time.

By T-fal Canada

Ingredients

• ✓ pepper
• avocado
• onion
• tomato
• garlic
• lime
• salt

Instructions

1. 1 Gather all ingredients.
2. 2 Mash avocado in a medium serving bowl.
3. 3 Stir in onion, tomato, and garlic.
4. 4 Season with lime juice and salt and pepper to taste.
5. 5 Cover and chill guacamole for 30 minutes to allow flavors to blend.

By Denise Goodman

Ingredients

• ✓ pepper
• garlic and herb feta cheese
• cream cheese
• salt
• basil

Instructions

1. 1 Combine the feta cheese and cream cheese in the container of a food processor or blender. Process until well blended. Remove to a serving dish and season with salt and pepper. Garnish with a sprig of basil, and serve.

By Adub

Ingredients

• ✓ pepper
• pork sausage
• pie crust
• salsa
• egg
• salt
• milk
• cheddar cheese

Instructions

1. 1 Preheat oven to 350 degree F.
2. 2 Unwrap piecrusts and roll each out to slightly thinner than original thickness. Use a 4-inch cookie cutter to cut circles out of crust; gently press each circle into bottom and up the sides of ungreased muffin cup baking pans (crust will not reach top of tin). If necessary, re-roll dough scraps to make additional dough circles.
3. 3 Combine cooked sausage with remaining ingredients; mix well. Spoon mixture into each crust, filling about 3/4 full.
4. 4 Bake 40 minutes or until crust is browned.

By JimmyDean

Ingredients

• ✓ pepper
• ✓ pepper
• egg yolk
• garlic
• vegetable oil
• salt
• red wine vinegar
• egg
• shallot
• salmon
• salt

Instructions

1. 1 To make the mayonnaise, beat the egg yolks in a medium bowl with an electric mixer or hand blender. Slowly blend in the oil, one tablespoon at a time while mixing constantly. Continue to add oil until the consistency is a little thicker than regular mayonnaise. Pierce the garlic clove, and stir it around in the mixture until it releases its juice. Remove the garlic and season with salt and pepper. Mix in the red wine vinegar 1 teaspoon at a time. Go slow, this will thin the mayonnaise a bit.
2. 2 Place the eggs in a large pot with enough water to cover. Bring to a boil, then simmer for 10 minutes. Remove from the heat, drain and cool. Peel off the shells, and cut eggs in half lengthwise. Remove the yolks, and place them into a medium bowl. Place the egg whites on a serving plate.
3. 3 To the yolks, add shallot, salmon, 1/2 cup of the mayonnaise, salt and pepper. Mix until well blended. If the mixture seems dry, stir in more mayonnaise. Spoon into the egg white halves and chill or serve.

By DCTINK

Ingredients

• ✓ pepper
• baguette
• olive oil cooking spray
• mustard
• pork
• swiss cheese
• dill pickle
• salt

Instructions

1. 1 Preheat oven to 350 degrees F.
2. 2 Using a serrated knife cut baguette into 16 slices. Lightly spray both sides with olive oil cooking spray and place on baking sheets.
3. 3 Bake for 8 minutes, or until light golden brown. Remove from oven and let cool.
4. 4 Coat each crostini with Dietz & Watson Stone Ground Mustard.
5. 5 Place 2 strips of roast port and 1 slice of Swiss cheese on top of crostini and top with a few slices of dill pickles. Season with salt and pepper.

By Dietz Watson

Ingredients

• ✓ pepper
• cooking spray
• bacon
• green bean
• brown sugar
• salt

Instructions

1. 1 Gather the ingredients. Preheat the oven to 350 degrees F (175 degrees C). Grease a casserole dish.
2. 2 Lay out a half strip of bacon. Place a small bunch of green beans (about 6 or 7) onto the strip of bacon and roll up into a bundle. Place the bundle into the casserole dish, seam-side down. Repeat with remaining bacon strips and green beans. Sprinkle with brown sugar, salt, and pepper.
3. 3 Bake in the preheated oven until bacon is browned and crispy and beans have heated through, about 20 minutes.

By tellinglaurel

Ingredients

• ✓ pepper
• vegetable oil
• broccoli
• cheddar cheese
• bread crumb
• salt

Instructions

1. 1 Heat oil in deep-fryer to 375 degrees F (190 degrees C).
2. 2 Place broccoli in a medium saucepan with 1 cup boiling water. Return to a boil. Cook covered until firm but tender, about 5 minutes.
3. 3 In a medium saucepan over low heat, melt the Cheddar cheese. Mix in the broccoli. Allow the mixture to cool and thicken approximately 15 minutes.
4. 4 In a medium bowl, mix the bread crumbs, salt and pepper. Spread the mixture onto a large piece of wax paper.
5. 5 Form the broccoli cheese mixture into balls and roll in the bread crumb mixture until thoroughly coated.
6. 6 Deep fry the balls until golden brown, about 5 minutes. Drain on paper towels.

By Rebecca Belle

Ingredients

• ✓ pepper
• egg
• mustard
• salad dressing
• salt
• paprika

Instructions

1. 1 Gather all ingredients.
2. 2 Place eggs in a saucepan and cover with water. Bring to a boil, cover and remove from heat; let eggs stand in hot water for 10 to 12 minutes. Remove eggs from hot water and cool in ice water.
3. 3 Peel eggs and cut in half lengthwise, remove and reserve yolks in a bowl.
4. 4 Add mustard, salad dressing, salt, and pepper to egg yolks; mix until smooth.
5. 5 Refill each egg half with the yolk mixture and sprinkle with paprika.

By Barbara

Ingredients

• ✓ pepper
• sour cream
• mayonnaise
• dill
• lemon juice
• salt

Instructions

1. 1 Mix sour cream, mayonnaise, dill, lemon juice, salt, and pepper together in a small bowl. Cover and refrigerate for 1 to 2 hours before serving.

By Jackie

Ingredients

• ✓ pepper
• beet
• olive oil
• salt
• goat cheese
• cream cheese
• thyme
• garlic
• lemon juice
• pine nut
• balsamic glaze

Instructions

1. 1 Preheat the oven to 425 degrees F (220 degrees C). Line a roasting pan with aluminum foil.
2. 2 Place beets into a bowl, drizzle with olive oil, and season with salt and pepper. Toss to coat and place in the roasting pan.
3. 3 Roast in the preheated oven until soft for 20 minutes, stirring halfway through. Remove from oven and fold foil over beets to keep warm. Reduce oven temperature to 400 degrees F (200 degrees C).
4. 4 Combine goat cheese, cream cheese, thyme, garlic, and lemon juice in a mini food processor; blend until smooth. Transfer mixture to a small oven-proof dish.
5. 5 Bake in the preheated oven until hot and lightly browned, 15 to 17 minutes. Create a well in the center of the cheese mixture and top with beets. Garnish with pine nuts and drizzle with balsamic glaze. Serve warm.

By France Cevallos