Fresh Cranberry Relish 2 cups washed raw cranberries 2 skinned and cored apples 1 large seedless orange 2 cups sugar Run fruit through a grinder with a medium sized blade. Add sugar and then let sit at room temperature until sugar dissolves.

3 15-ounce cans black beans, drained and rinsed 11-ounce can Mexican-style corn, drained 2 10-ounce cans diced tomatoes with green chilies, partially drained 2 tomatoes, diced 2 bunches green onions, chopped Cilantro leaves, for garnish In a large bowl, mix together black beans, corn, diced tomatoes with green chilies, tomatoes, and green onions. Garnish with cilantro leaves. Chill overnight and then serve.

4 tablespoons butter 1 package frozen corn, thawed 1 cup black beans, cooked 3 tablespoons balsamic vinegar 1 teaspoon of sugar 3 tablespoons olive oil Salt and black pepper, to taste Place the butter in a large pan or skillet over medium-high heat. Add the corn and beans, cooking until the corn is heated through. Remove the pan from heat, and then add the remaining ingredients to the relish, mixing with a slotted spoon. Set aside at room temperature.

Fabulous Corn Relish 1 package frozen corn, thawed 1 cup red onion, chopped 1 cup red bell pepper, chopped 1 cup of cider vinegar 1/2 cup celery, finely chopped 4-ounce can diced mild green chilies, drained 1/3 cup packed golden brown sugar 2 tablespoons dry mustard 2 1/4 teaspoons mustard seeds 2 teaspoons garlic, finely chopped Combine all ingredients in heavy large saucepan. Bring to boil, stirring occasionally. Reduce heat; simmer until almost all liquid has evaporated, stirring occasionally, about 45 minutes. Cool completely. Makes 4 cups

Tomato Salsa 6 medium tomatoes, chopped 2 1/4-ounce can black olives, drained and chopped 4-ounce can green chilies, drained and chopped 1 bunch green onions, chopped 3 tablespoons olive oil 1 tablespoon of white vinegar 1 teaspoon of garlic salt Salt and pepper, to taste Combine all ingredients, except salt and pepper in a bowl. Marinate for 3 to 4 hours, and then season with salt and pepper before serving.

Grilled Onion and Mango Salsa 1 red onion, peeled and halved 12 mangos, peeled, seeded, and diced 1/2 clove garlic, pressed 3 habanero peppers, seeded and minced Fresh cilantro, chopped 2 tablespoons apple cider vinegar Salt to taste Preheat an outdoor grill on high heat. Grill onion on lightly greased grate, cooking until slightly blackened. Dice onion, mixing with mango, garlic, habanero peppers, cilantro, and apple cider in a mixing bowl. Season the salsa with salt and serve.

Summertime Salsa 3 cups fresh corn 1 large tomato, chopped 1 large peach, pitted and chopped 1 red onion, chopped 6 pepperoncini peppers, chopped (Italian pickled) 1 tablespoon green chili pepper, chopped Garlic salt to taste In a food processor, pulse the tomato, peach, red onion, pepperoncini peppers, green chili pepper, and garlic salt until chunky. Transfer to a bowl, and mix in the corn. Serve with black or white corn chips.

Spicy Raspberry Spread 8-ounce jar raspberry preserves 16-ounce jar favorite salsa 8-ounce package cream cheese, softened In a medium bowl, combine raspberry preserves and salsa. Place cream cheese on a medium serving dish and cover with raspberry preserves and salsa mixture.

Avocado and Mango Salsa 1 mango, peeled, seeded and diced 1 avocado, peeled, pitted, and diced 4 medium tomatoes, diced 1 jalapeño pepper, seeded and minced 1/2 cup fresh cilantro, chopped 3 cloves garlic, minced 1 teaspoon of salt 2 tablespoons fresh limejuice 1/4 cup red onion, chopped 3 tablespoons olive oil In a medium bowl, mix the mango, avocado, tomatoes, jalapeño, cilantro, and garlic. Stir in the salt, limejuice, red onion, and olive oil. Refrigerate for about 30 minutes before serving with chips of veggies

Super Easy & Super Spice Guacamole 1 ripe and soft avocado 3 tablespoons chunky salsa, mild or hot 2 teaspoons of chili powder Cilantro, finely chopped Rinse the avocado and cut in half, lengthwise. Remove and discard the seed. Scoop out the avocado meat into a small bowl, being careful not to split the skin, as this will be your serving bowl. Using a fork mash the avocado into small lumps. Stir salsa and chili powder into avocado, mixing well. Spoon the avocado mixture neatly into the avocado shells. Sprinkle a little chili powder on the top. Makes 2 servings