Stir the cream cheese, sour cream, jalapeno pepper, salsa verde, red salsa, onion, lime juice, and chili powder seasoning together in a bowl until well blended. Cover and refrigerate for 1 hour before serving.
Put olive oil in soup pot. Set on medium heat. Stir in garlic, onions and carrots; stir constantly until the vegetables are soft, not brown. Add water, lentils, red salsa and salt. Cover; let come to boil, then reduce heat so it bubbles without boiling hard. Stir occasionally and cook for 45 minutes. If too thick, add more water.
astry blender.
Add the salsa, beating 3 minutes with an
he vinegar, sugar and crushed red pepper.
Bring to a
tir the cream cheese and salsa over medium heat for 2
o prepare the Orange-Onion Salsa: Segment the oranges. Using a
and mix well.
Add salsa and mix well.
Season
irections. Serve 1/2 cup salsa over 1 cup per rice
tomato paste, green bell peppers, red bell peppers, banana peppers, sugar
inutes.
Saute the pureed salsa in a skillet with hot
uice, cilantro and finely diced red onion. Mix until well-combined
an always add green or red salsa, and avocado.
ith the Citrus Salsa.
To Make Citrus Salsa: In a glass
Blend all ingredients except cilantro and cook for 2 hours, uncovered.
Sterilize canning jars.
Put the salsa in the jars and evenly distribute the cilantro on top of the jars. I also put 1 tablespoon of lime juice in each jar.
Water bath the jars for 15 minutes.
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.
orn, bacon, cayenne and roasted red pepper.
Bring back to
Dice Tomato, red onion, cucumber, and chilis - combine w/baby shrimp. Add a splash of vinegar and salt (to taste) Two generous shakes of oregano.
Stir and cover - refridgerate for 20 minutes to let flavors combine. Simply add ingredients to make more.
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.
Slice tomato into half inch steaks (see picture).
Wash and rinse tomatillos, keep them whole.
Wash poblano pepper.
Quarter onion with skin on.
Grill all of these on all sides until blackened.
Take the stem off the poblano.
Take the charred outside of the onion off.
Put it all in a food processor.
Add the juice of one lime.
Process in food processor and you have the best summer salsa money can buy!
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.