br>Combine ranch dressing, salsa, lime, and chipotle chile in a small
ith the Citrus Salsa.
To Make Citrus Salsa: In a glass
astry blender.
Add the salsa, beating 3 minutes with an
eep bowl.
Add the chipotle chiles, making sure to scrape
he lime juice.
Refrigerate salsa for at least 1 hour
To prepare Sun Dried Tomato & Chipotle Pesto: Place all the ingredients
Combine lime juice, chili peppers, garlic, onion, and cilantro, in a food processor or blender. Blend until the mixture is uniform. (Doing these items first is important. If don't, you will get unwanted chunks.).
Add Tomato, and Chipotles, blend until smooth.
Add garlic powder, onion powder, crushed red pepper, black pepper, and \"Chipotle Tabasco\" sauce.
Blend mixture until smooth.
Let sit 3-6 hours, or even better, overnight for flavors to blend.
and mix well.
Add salsa and mix well.
Season
Divide lettuce among 8 plates. Top with avocado and steak. Sprinkle cheese and tortilla chips over steak. Top with tomatoes. Drizzle Chipotle Dressing over each salad. Serve immediately.
Chipotle Dressing: In a small bowl, whisk together all ingredients except cilantro until blended. Stir in cilantro. Cover and refrigerate for up to 24 hours.
f cooking time. When the salsa has reached the desired consistency
Place all in a large pot bringing to a boil then reduce and simmer for 20 minutes.
Fill into hot sterile jars leaving 1/2 inch headspace removing any air bubbles.
Being careful not to leave any salsa on the rims.
Wipe jar rims with a clean, damp paper towel. Put on lids and screw on metal bands.
Process for 10 minutes in a hot water bath.
Label and store in a dark place. Use with 1 year.
Heat olive oil in 5-quart pot over medium heat; add sliced onions and saute for 2 to 3 minutes.
Add all remaining ingredients except salt and simmer for 20 minutes.
Turn off heat and use an immersion or regular blender to puree salsa.
Taste; add salt to your liking.
Serve warm or cold with beef empanadas, pork dishes, soups, stuffed sweet plantains, tortilla chips or plantain chips.
o prepare the Orange-Onion Salsa: Segment the oranges. Using a
t aside.
Combine the chipotle pepper, herbs, garlic, salt and
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!
In large skillet, heat the oil over medium.
Add the bacon, then reduce the heat to medium-low and cook for about 7 minutes, or until lightly browned.
Transfer the bacon to a paper-towel-line plate to drain excess fat.
In a medium bowl, toss the tomatoes, onion and chipotle puree.
Stir in the bacon, lime juice and black pepper.
Refrigerate until ready to serve.
In a bowl, mix the peaches, onion, garlic, ginger, chipotle peppers in adobo sauce, cilantro, and lime. Season with salt and pepper. Chill until serving.
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.
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.
t, but since the original recipe called for a 6 pound