Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, fresh garden salsa, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, Kerrygold butter, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
So Yummy, You’ll Want To Eat This With A Spoon!
When I was growing up my mother always had a larger-than-life garden. She would quite often harvest her veggies and give the overflow to friends and family. Mom would also preserve her veggies by way of canning. One of the things I enjoyed most about growing up with a garden is how my mom would always make salsa. There was always an abundance of the stuff in the refrigerator. I don’t think we ever went without salsa and we certainly didn’t purchase any store-bought junk, either. Mom was very handy in the kitchen and still is to this day.
I love dipping my Doritos into this yummy salsa! I know many of you prefer plain corn tortillas but give Doritos a try. It’s soooo good!
Let me know how you like this recipe in the comment section below. Enjoy!
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Quick Tip: This salsa can be preserved by means of canning in a hot water bath.