alsas and sauces, this salsa is best made a day in advance
easpoons cumin.
Heat the \"salsa\" until bubbly and thoroughly hot
In a large bowl with an electric mixer cream the cream cheese until smooth.
Add the salsa, taco seasoning, green chilies, black olives and pimentos (drained well).
Mix well with a spoon.
Spread the mixture on the flour tortillas.
I use about 1/4 to 1/3 cup for each tortilla.
Cut in 1 inch slices and serve with additional salsa to dip into.
Salsa -- now I won't go
because I like my salsa pretty smooth, but you
tir the cream cheese and salsa over medium heat for 2
nd serve with the peach salsa (and coconut rice, if desired
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.
or the Roast Pork with Salsa Verde Filling:
Heat medium
ervings.
Farm Journal's Best Ever Recipes.
hredded cheese and 2 tbsp salsa in a small bowl. Spoon
ll salsa ingredients, stir, cover and refrigerate until ready to use. Best
br>---SalsaVerde---.
Puree all salsa ingredients'til smooth.
Garnish
alf hour.
For the salsa, prep all ingredients and toss
br>Prepare Recipe #227901.Tomatillo Salsa.
Two hours before:
cup of the tomatillo salsa in a shallow bowl. Heat
First make the salsa -- combine the onion, garlic, pepper,
owder, and cumin. Add corn, salsa, broth, and pimientos. Bring to
Place fish steaks in casserole dish. Cover with salsa, then sausage, then cheese. Bake at 350\u00b0 for 20 to 30 minutes or until fish flakes with fork.
Soften cream cheese in microwave. Add salsa. Stir well.
Best if made a day ahead and refrigerated overnight.
Stir and serve with chips.