1. Chop up the onions, garlic and green peppers.
2. Add to large pot and saute for approximately 5 minutes.
3. Add the ground sirloin, chili powder, cumin and cook until browned.
4. Add Red Gold Diced Tomatoes, Brooks Chili Baked Beans, and both salsa tubs.
5. Mix well.
6. Add additional cumin and chili powder if your taste buds so desire.
7. Let simmer for 45-60 minutes mixing as you go.
8. Enjoy with a dollop of sour cream.
astry blender.
Add the salsa, beating 3 minutes with an
cause I like my salsa pretty smooth, but you
tir the cream cheese and salsa over medium heat for 2
o prepare the Orange-Onion Salsa: Segment the oranges. Using a
irections. Serve 1/2 cup salsa over 1 cup per rice
and mix well.
Add salsa and mix well.
Season
Cut eggs in half lengthwise. Remove egg yolks; place yolks into bowl.
Mash yolks with fork. Add 3 tablespoons salsa and sour cream; mix well.
Spoon about 1 tablespoon egg yolk mixture into each egg white half.
Top each with about 1/2 teaspoon salsa and garnish with cilantro, if desired.
Cover and refrigerate until serving time or up to 24 hours.
ine and you will have salsa soup).
Dice the red
Salsa:
Position an oven rack
ith the Citrus Salsa.
To Make Citrus Salsa: In a glass
ngredients, except the swordfish and salsa, in a mixing bowl.
il and eggs as the recipe asks for, only omit the
ngredients.
If using the salsa plain, I prefer to simmer
Mix first six ingredients together in large bowl.
Add jalapeno to taste (I usually use about 3/4 of a medium-sized jalapeno, which gives it quite a quick!).
Refrigerate for at least 30 minutes to an hour to allow flavors to mellow.
Immediately before serving, give salsa a quick stir. May be stored in a sealed container for several days.
Put all ingredients into blender and mix or pulse until blended.
Do not liquify.
Note: Seeds in peppers determine heat so remove if you like mild salsa. I use 2 peppers and seeds from one for medium to hot salsa.
eeds if you like your salsa extra hot).
Place tomatillos
armed tortillas. Garnish with cilantro, fresh salsa, tomatoes and sour cream for
0 minutes. Mix cilantro into salsa.
Sterilize the jars and
Preheat oven to 450\u00b0F.
Combine the eggs, cheese, corn, chilies, spices, and scallions (if using) into a bowl and mix well.
Pour mixture into the pie shell, and smooth over the top.
Bake for 25 minutes, or until center is firm to the touch.
Remove tart form oven, and immediately top with sliced tomatoes.
Sprinkle tops of tomatoes with cilantro and serve.
Fresh salsa or sour cream make nice garnishes.