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Grilled Eggplant Antipasto With Creamy Walnut Sauce, Tomato, and Feta from Modern Sauces

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Avocado Jicama Salsa With Yuca Chips

(Gourmet, June, 2002)

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Fresh Pineapple, Chile, and Black Pepper Salsa

(Cooking Light, December, 2003)

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Mango-Radish Salsa

(EatingWell, June/July, 2005)

Sweet, tart and crunchy, this salsa is perfect alongside battered fish, grilled steak or chicken.
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Roasted Sweet-Potato Salsa

(Everyday Food, November, 2011)

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Salsa Verde

(Bon Appétit, June, 2007)

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Tomato & Green Olive Salsa

(EatingWell, August/September, 2006)

Hot pepper relish is the key ingredient in this zesty salsa.
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Tomato & Green Olive Salsa

(EatingWell, July/August, 2008)

Hot pepper relish is the key ingredient in this zesty salsa.
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Tomatoes With Salsa Verde

(Gourmet, August, 2000)

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