Heat a large skillet over medium-high heat. Cook and stir beef, sausage, and onion in the hot skillet until beef and sausage are completely browned, 7 to 10 minutes; drain and discard grease.
Stir stewed tomatoes, tomato sauce, light red kidney beans, dark red kidney beans, mild salsa, chili seasoning mix, and garlic powder into the beef mixture; bring to a boil, reduce heat to medium-low, and cook at a simmer until the flavors meld, 90 minutes to 2 hours.
Finely chop jalepenos (remember to seed them if you want a mild salsa).
Chop green onions into approximately 1/8\" slices.
Sprinkle onions and jalepenos with the vinegar, cumin and garlic salt, stir.
Add crushed tomatoes and stir everything together.
Serve with tortilla chips.
>recipe makes about 8 cups of salsa. If you plan on canning the salsa
Pulse to a semi smooth salsa.
Place in pot to
*For mild salsa use 1 cup banana peppers and 1 cup hot peppers.
n a large pot; bring salsa mixture to a boil.
Combine everything in a large pot, mixing well. Bring to a boil, reduce heat to simmer, and cook for 30-40 minutes, stirring occasionally.
To continue canning, bring salsa to a boil.
Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot.
Process (boil) jars for 15 minutes.
Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.
astry blender.
Add the salsa, beating 3 minutes with an
Bring water to a boil.
Add butter and jar of salsa and bring almost to a boil.
Add rice and remove from heat and let stand covered per instructions on instant rice box.
That's it!
It is super simple and delicious!
You can substitute with mild salsa but it makes it sort of sweet instead of a spicy taste to it.
Place 2 cups chips on bottom of 9-inch round microcook type shallow container.
Combine beef, salsa, tomato sauce and 2/3 cup cheese; pour over chips.
Cover with wax paper; cook on High for 9 minutes, turning 3 times.
Uncover; top with remaining chips and cheese.
Cook for 1 minute.
Garnish with avocado, tomato and olives.
Serves 4.
Pre heat the oven at 175\u00b0C.
Mix together the chicken , red onion, green bell pepper, 100 ml salsa, honey, garlic, cumin, and pepper.
Heat the olive oil in a baking pan.
Place the mix into the pan and cover with foil.
Cook for approximately 20 minutes, stir and cook uncovered for a further 10-15 minutes.
Warm the tortilla wraps.
Take each wrap and cover with 1 tbls of salsa and 1 tbls of light sour cream.
Fill each tortilla with an 1/8 of the chicken mix, and roll into cylinders.
thyme, parsley, black pepper, and salsa if desired.
Press the
ith about 2 tablespoons of mild salsa. Gently fold each tortilla in
eparate bowl, combine the salsa (I used mild but you can choose
and mix well.
Add salsa and mix well.
Season
ours.
Meanwhile, for the mild salsa:
Mix together the olive
Cook together the hamburger and sausage; drain and set aside. In crock-pot, melt cheeses, stirring to keep from sticking.
Add hamburger, sausage, salsa and picante sauce.
Let simmer until ready to serve.
Serve with tortilla chips.
o prepare the Orange-Onion Salsa: Segment the oranges. Using a
rocessor if you like your salsa smooth. Want it chunky? proceed
Mix altogether.
You may want more or less of a particular ingredient.
Cook it down for a few hours or until consistency you prefer.
Stir occasionally.
Put in hot pint jars and seal.
This is mild at first, but as it sits on the shelf, it gets hotter. Makes 10 pints.