Combine all ingredients. Refrigerate overnight or for a minimum of 8 hours. Serve with tortilla chips or as salsa for taco salad. Makes about 5 cups.
This recipe first appeared in the September 2006 issue of Our State magazine and it comes from, A Pinch of Gold by Special Olympics North Carolina, Raleigh, 2002, $19.95.
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In North Carolina, spring brings the scent of fresh-cut grass and memories of helping Dad mow the lawn.
Nostalgic burger joints are like time machines, delivering something extra special that keeps us coming back.
This tiny city block in downtown Greensboro once had a gigantic reputation. Not so much for its charbroiled beef patties — though they, too, were plentiful — but for its colorful characters and their wild shenanigans.
In the 1950s, as Americans hit freshly paved roads in shiny new cars during the postwar boom, a new kind of restaurant took shape: the drive-in. From those first thin patties to the elaborate gourmet hamburgers of today, North Carolina has spent the past 80 years making burger history.
