Prepare canner, jars, and lids according to manufacturer's instructions.
Combine tomatoes, vinegar, and Ball(R) Fiesta Salsa Mix in large saucepan.
Heat to a boil. Reduce heat and simmer 5 minutes.
Ladle hot salsa into jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight.
Process in boiling water canner for 35 minutes, adjusting for altitude.
astry blender.
Add the salsa, beating 3 minutes with an
and mix well.
Add salsa and mix well.
Season
o prepare the Orange-Onion Salsa: Segment the oranges. Using a
ith the Citrus Salsa.
To Make Citrus Salsa: In a glass
Combine water, jalapeno chili, cumin and salt in medium saucepan; heat to boiling.
Gradually stir in grits. Reduce heat and simmer, stirring occasionally, until thickened, about 7-8 minutes.
Stir in cheese and Blackeyes.
Spoon grits onto plates, then spoon Blackeye Salsa over grits.
Saute onion and garlic until tender.
Stir in cornstarch, salt and pepper.
Mix well.
Stir in broth, chicken and chilies.
Cook, stirring constantly, until very thick and bubbly.
Dip tortillas in 1/4-inch hot oil to soften.
Spoon a heaping tablespoon of filling in each tortilla and roll up.
Saute flautas, a few at a time, in hot oil, turning often until crisp, about 2 minutes.
Keep warm. Serve with Salsa.
Garnish with lettuce.
ackage of taco seasoning, the salsa, and 3 tablespoons of the
ften.
Add soup and salsa.
Heat to a boil
ith Guacamole Butter. Spoon Fiesta Black Bean Salsa around steaks, and serve
until done; drain. Stir in salsa and black beans; heat until
heese.
Spread 1 cup salsa evenly in a lightly greased
br>Add 1 pkt of fiesta ranch seasoning on top of
Mix flour, salt and cumin.
Dredge chicken in flour mixture. Fry chicken until golden.
Remove.
Saute onion, garlic and sweet potato in same pan.
Stir 5 minutes.
Return chicken to pan.
Add broth, salsa and oregano.
Cover and cook 10 minutes.
Add zucchini, corn and hot sauce and cook until chicken is done. Serve with Cornbread (recipe follows).
tir until just combined.
Fiesta Pie: Brown the ground beef
Dice the onion and brown it in a large pan/pot with a little oil.
Add crumbles to the onion and quickly saute for one more minute.
Drain beans and corn. Add beans, corn, tomatoes to the pot and stir.
Fill one and a half cans with warm water and add the water to the vegetable mix. Add salsa and taco seasoning. Add chili flakes if desired.
Bring to a boil. Reduce heat and simmer for 15 minutes.
Serve with cheddar cheese and tortilla chips.
o taste.
For the salsa, combine tomato, onion, cilantro, lime
Unwrap cream cheese and place on serving platter.
Pour fruit salsa over top, allowing salsa to cascade over the sides.
Serve with crackers or tortilla chips.
ll ingredients for Texas Bean Salsa. Cover, and refrigerate 6 hours
In a small mixing bowl beat cream cheese until smooth. Stir in sour cream, salsa, taco seasoning and garlic powder until well blended. Add in the olives, chilies, cheese and scallions.
Spread 1/2 cup cheese mixture on each tortilla. Roll up jelly roll style. Wrap in cling wrap. Refrigerate 2 hours (overnight is best).
Slice in 3/41-in pieces. Secure with toothpick. Serve with additional salsa.
Pinwheels may be prepared ahead of time and frozen. Thaw in refrigerator.