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This recipe was contributed by Shirley Cline.

Shirley was a great inspiration when I first started working on the idea of creating a recipe and cooking web site. Not only did she encourage me but she also supplied a great many recipes and other pieces which are featured throughout the site. Her great achievement was to teach me to cook risotto over the internet!

Although I never had the chance to meet Shirley, or even talk to her, I regarded her as a good friend. It was with great sadness that I learnt that she passed away in Autumn 2004 and that there would be no more emails. I think she will be sadly missed by a lot of people like me to whom she gave such pleasure with the sharing or her recipes. The pleasure my children have had from her recipe for Strawberries with Balsamic Vinegar and Mint - not to mention the fights for seconds - has been a joy to behold.

"This recipe comes from the International Chili Cook-Off and Salsa Contest. The winner was LeAnn Nienow, Sacramento, California".


4 long green Anaheim peppers, seeded, ribs removed and diced
2 yellow bell peppers, seeded, ribs removed and diced
8 fresh tomatoes, seeded and diced
1 medium sized red onion, diced
2 green onions, sliced
1 clove garlic, minced
1 Tblsp. rice vinegar
1 Tblsp. fresh lime juice
1 tsp. sugar
1 tsp. olive oil
1/4 cup minced fresh cilantro leaves
Salt to taste
Tomato juice (optional)
Diced avocado (optional)
Diced cucumber (optional)

  • In a bowl, combine the peppers, tomatoes, onions and garlic and mix well. 
  • Add the vinegar, lime juice, sugar, olive oil, cilantro and salt and mix gently until blended. 
  • If the mixture is too thick for your taste, then with a little tomato juice.
  • Stir in diced avocado or cucumber to taste, if desired

Makes about 6 cups

Shirley Cline