Recipe by Debra D. Tate
"A totally unique salsa that's great with tortilla chips, and keeps for several days. This salsa tastes even better the second day!"
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shredded Monterey Jack cheese
green onions, chopped
avocado - peeled, pitted and diced
chopped fresh cilantro
1 (4 ounce) can
diced green chiles
1 (6 ounce) can
chopped black olives
zesty Italian dressing
monosodium glutamate (MSG)
This was wonderful-definitely needs time in the fridge so the flavors can blend properly. It tasted even better the second day. I served this to some friends, and now my friend's husband is constantly requesting this!
I know I'm in the minority here, but I really didn't care for this at all. I think I should have gone with my gut instinct, because the ingredients just didn't seem to mesh well in my mind. Now I have a big bowl of this sitting in my fridge because I didn't want to bring it to the party I had made it for. Also, it's not very pleasing to the eye. It's quite possible that I used a 1/2 cup of extra cheese, as I was guesstimating (packed cups vs. unpacked cups). I guess that my advice is to look at the ingredients and decide if you think they will go together well on your tastebuds.
vey good - very filling. I used only half the italian dressing, and used 2 (14 oz)cans of diced tomatoes, and 2 avocadoes. Served at my husband's birthday party (made the salsa the night before) and received many compliments, and requests for the recipe.
Delicious and not like any other salsa I've ever had. The secret is to let it set overnight. I tasted it right after I'd made it... Yuck! I thought I'd wasted my time and ingredients. I didn't throw it out though, and the next day it was Wonderful!! My family always requests it now!
I took this salsa to a party & it was a total hit! I was disappointed that I didn't make a batch for myself to eat at home. I followed some suggestions & used 1/4-1/2 cup of dressing, chopped garlic & a jalapeno. I also used ColbyJack cheese. This is a perfect summer salsa...very refreshing. I will be making this again & again.
I gave it a four because it doesn't look so good. It tastes good though. I omitted the olives and MSG. I used diced jalapeño instead of green chile because I wanted it hotter. I'll use slightly less Italian dresing next time.
THIS is a keeper! I like this recipe better w/o the avocado but either way it's unbelieveable! I don't use the MSG however it is usually gone before it is put on the table so I don't see a need to! PS-the cilantro MAKES this recipe!! I usually put a little extra. MAKES A WORLD OF DIFFERENCE IF YOU LET MARINATE OVERNIGHT. I have tasted it right after making and wanted to throw it away. I didn't and decided to try it later on and the taste was amazing!
This was a HIT! I wonder if others who made it may've missed the "Zesty Italian" salad dressing? I believe that it's intended to mean Good Seasons (packet mix) Zesty Italian... I used it and made with red vinegar. Also, dropped the MSG, too. Yum!
* Percent Daily Values are based on a 2,000 calorie diet.
Monterey Jack Salsa
Serving Size: 1/24 of a recipe
Servings Per Recipe: 24
Amount Per Serving
Calories from Fat: 77
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