t, but since the original recipe called for a 6 pound
tir the cream cheese and salsa over medium heat for 2
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
Place all ingredients in food processor and process to desired consistency. I find the ingredients meld and taste better if it is processed to a more smooth, restaurant-salsa consistency. Serve with tortilla chips!
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.
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.
he tomato used in the recipe.) PLEASE DO NOT ADD ANY
alsas and sauces, this salsa is best made a day in advance
or if making a double recipe an electric griddle works great
Day before:
Prepare Recipe #227901.Tomatillo Salsa.
Two hours before:
Place all of the ingredients in a blender or food processor. Blend on low 10-30 seconds depending on the desired consistency. While it tastes great right away, you get the best flavor if you let it sit for a few hours or overnight.
Put all ingredients in a blender or food processor. Blend until desired consistency. Refrigerate for a least 2 hours before serving. I usually double the recipe and keep in a 2 quart plastic pitcher.
he Pacific Northwest. The original recipe specified Willamettte Valley Cheese Company
Pour green tomatillo salsa in a saucer and cook
tir in bacon, onions, ketchup, Salsa, Brown Sugar and cumin, mixing