Every year our local paper, The Advance, has a cook off. One year this was a winner in the appetizer category and the recipe was printed in the 2004 Incredible Edibles Cookbook. I tried it this past weekend, and everyone loved it. I'm sure you will, too!
2 1/2 c. finely chopped fresh strawberries 1 c. chopped green pepper 2 T. chopped green onion 2 T. minced fresh cilantro 1/3 c. Catalina salad dressing Dash of hot pepper sauce Pepper to taste No-salt-added tortilla chips
Ina bowl, combine strawberries, green pepper, onion, and cilantro. Stir in salad dressing, hot pepper sauce, and pepper. Cover and refrigerate for 2 hours. Serve with tortilla chips. Yield 3 cups.