This is a terrific appetizer to serve when hosting an Italian-theme-meal. People may be a little hesitant to try it, but once they dip in, they won't be able to stop! —Cynthia Emshoff, Sarasota, Florida
Cooking is especially fun when you're making a favorite snack that tastes better than the store-bought version. Garden tomatoes and onions make this homemade salsa so much better than salsa from a jar.—Mikel Chapman, Helena, Oklahoma
This deliciously different salsa is versatile, fresh-tasting and colorful. People are surprised to see a salsa made with strawberries, but it's excellent over grilled chicken and pork and as a dip with corn chips.
-Jean Giroux, Belchertown, Massachusetts
The addition of olives makes this salsa a little different from other varieties. You can seed the jalapeno peppers if desired. But if you family likes salsa with some "heat", leave them in.—Sharon Lucas, Raymore, Missouri
Meet the Cook: This recipe's one I've used many times for potlucks, during the holidays and several times a month when entertaining. The reactions have ranged from "These eggs slide down gently" from one young man to just "Scrumptious!"
Though this dish is good on its own, you might also want to consider adding it to a salad plate or serving it with soup and sandwich for lunch.
-Martha Baechle, Nipomo, California
Here is a great dip that can be made the day before serving. If you have a food processor, simply chop the eggs using the pulsing button. Only one or two pulses are needed. Then add remaining ingredients, pulse one more time and it's done!—Janie Carr, Fort Davis, Texas