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
ith the Citrus Salsa.
To Make Citrus Salsa: In a glass
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.
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.
Pour green tomatillo salsa in a saucer and cook
erve topped with warm tomato salsa and crumbled cotija cheese.
Take all of the ingredients and put them in the blender for a fast salsa that rocks or you can dice each item to the size you prefer and combine them.
00b0.
Mix fresh tomato salsa and sour cream. Reserve half
uacamole, sour cream, and Mango Salsa.
Tomatillo Guacamole:
Combine
In a skillet with 3/4-inch hot oil, fry the tortilla pieces in batches until golden. This will happen fast, so have tongs ready. Drain on paper towels.
Spread the pieces in a shallow baking pan or pie tin.
Top each with cheese and salsa. Put them under the broiler until cheese is melted.
Makes a great snack.
Excellent with a bowl of good soup.
As an appetizer, top the crisp tortillas with only the cheese and dip them in the salsa.
Cook the brown rice according to package instructions. If you want to make a cold dish spread it on a cookie sheet to cook fast. Put rice into a mixing bowl and add the salsa, black beans and cumin. Toss all ingredients together and serve either warm or refrigerate and serve cold.
Cook ravioli per package instructions.
In large skillet, combine enchilada sauce and salsa.
Stir and cook until heated through.
Drain ravioli and add to enchilada sauce/salsa mixture.
Stir to coat.
Top with cheese and olives.
Cover and cook for 3-4 minutes over low heat until cheese is melted.
alf with chicken, lettuce, avocado salsa and the sour cream sauce
Combine first 4 ingredients (pepper - cayenne pepper) in a small cup and then rub over steaks. Cover and refrigerate overnight.
Prepare barbecue.
Grill steaks to desired degree of doneness (about 5 minutes per side).
Slice steaks across grain into thin strips and serve with tortillas, salsa (recipe below) and your favorite garnishes.
To make salsa: combine salsa ingrediens (tomatoes - salt) in a food processor and chop into finely chopped. Refrigerate at least 2 hours in a covered container.
ld.
Smoky and Spicy Salsa:
Add the ingredients
re softened.
Add the salsa and heat through.
As
se green tomatoes in this recipe or tomatillos.
Important: The
if chicken is more than 1/2 in thick slice horizontally 1/2 inches or less or pound out to thickne.
place in a 9 x 13 pan.
pour tomatoes and chilis, and salsa, minced garlic over top.
cook in oven covered with foil for 30 min at 350\u00b0F.
put cheese over top last 5 min for melting.
check for doneness, then check at 5 min intervels til no longer pink inside.
cut to fit rolls, serve with salad and veggies.
enjoy.
served with Recipe #383271 and Recipe #202036 for rolls.