Time 30m Yield 2-3/4 cups salsa and 40 pita chips. Number Of Ingredients 10 Steps:
In a small bowl, combine the vinegar, 1 tablespoon oil, 1-1/2 teaspoons Greek seasoning and garlic; set aside. , In a large bowl, combine the tomatoes, cucumber, feta cheese, onion and olives. Drizzle with vinegar mixture and toss to coat. Chill until serving., Cut each pita bread into eight wedges. Place on an ungreased baking sheet. Brush with remaining oil; sprinkle with remaining Greek seasoning. Bake at 400° for 6-8 minutes or until crisp. Serve with salsa.
Time 20m Yield 16 Number Of Ingredients 7 Steps:
In a food processor, place tomatillos, shallots, garlic, green chile peppers, cilantro, jalapeno pepper and salt. Using the pulse setting, coarsely chop. Cover and chill in the refrigerator until serving.
Time 30m Yield 20 Number Of Ingredients 9 Steps:
Place the tomatillos, tomatoes, oil, chili pepper, shallots, cilantro, vinegar, garlic powder, and salt in a large saucepan over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer for 15 to 20 minutes until the tomatillos have softened. Pour into a blender, and puree until smooth. Chill and serve.
Time 15m Yield 4-6 serving(s) Number Of Ingredients 8 Steps:
Place all ingredients in a bowl; toss lightly to blend. Cover and refrigerate until ready to serve.
Time 2h15m Yield 4 cups, 4-6 serving(s) Number Of Ingredients 11 Steps:
Combine first 6 ingredients in a large bowl. Set aside. In small bowl, combine remaining ingredients. Pour over vegetable mixture and toss well. Cover and chill 2-24 hours. Serve with pita chips or tortilla chips.
Time 10m Yield Makes 2 cups or 16 servings, 2 Tbsp. each. Number Of Ingredients 7 Steps:
Mix all ingredients until well blended. Serve with ATHENOS PITA THINS Toasted Chips Original.
