Shelly's Recipe

CREAMY MEXICAN MOLD

Category: Cold

1 (20 oz) jar chunky salsa
1 cup sour cream
1/3 cup chopped ripe olives and sliced green onions
1 tsp hot pepper sauce
2 envelopes unflavored gelatin
2/3 cup tomato juice
Baked tortilla chips or assorted cut-up vegetables

Mix salsa, sour cream, olives, green onions and hot pepper sauce in medium bowl; set aside.

Sprinkle gelatine over tomato juice in small saucepan; let stand 1 minute. Stir gelatin on low heat until completely dissolved, about 3 minutes. Stir gelatine mixture into salsa mixture. Pour into 4-cup mold.

Refrigerate 4 hours or until firm. Unmold onto serving dish. Refrigerate until ready to serve. Serve with baked tortilla chips or assorted cut-up vegetables, if desired.

How to Unmold: Dip mold in warm water for about 15 seconds. Gently pull gelatin from around edges with moist fingers. Place moistened serving plate on top of mold. Invert mold and plate; holding mold and plate together, shake slightly to loosen. Gently remove mold and center gelatin on plate.