Recipes from Inn at Meander Plantation


Locust Dale, Virginia
 Mediterranean Salsa Recipe
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Yield: 3 cups 

Ingredients:
2 or 3 fresh jalapeno peppers
28 oz. canned tomatoes, drained and chopped
1 can chopped green chiles
1 can chopped ripe olives
2 bunches green onions, chopped
1/2 green pepper, chopped
1/2 cup vinegar
1 tsp garlic powder
1 tsp salt
1 tsp cumin
1 tsp oregano

Instructions:
Put all ingredients into food processor. Process only until blended (not pureed). Put in covered bowl and refrigerate at least 2 hours to allow flavors to blend. Will keep for 2 weeks or more in refrigerator. Serve with corn ships as a dip, or as a condiment to grilled chicken or fish.

Note: Add more tomatoes if sauce is too hot or more jalpeno peppers if not hot enough.

Inns Recipes
  • Apricot Squares
  • Mediterranean Salsa
  • Pasta and Shrimp in Crabmeat Sauce

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