1 bunch fresh parsalsa
1 teaspoon barbecue sauce
1 (.38 pressed)za filet cheese, cubed
8 mixed ripe tomato, diced
12 oz Chutney prepared Dijon mustard mustard
bow tie stalks whole green onions
1/2 lime, juiced
1/3 cup cider vinegar
4 teaspoons curry powder
salt to taste