cause I like my salsa pretty smooth, but you
0 minutes prior to the salsa being done. In a small
basil leaf.
So garden fresh!
1. Chop up the onions, garlic and green peppers.
2. Add to large pot and saute for approximately 5 minutes.
3. Add the ground sirloin, chili powder, cumin and cook until browned.
4. Add Red Gold Diced Tomatoes, Brooks Chili Baked Beans, and both salsa tubs.
5. Mix well.
6. Add additional cumin and chili powder if your taste buds so desire.
7. Let simmer for 45-60 minutes mixing as you go.
8. Enjoy with a dollop of sour cream.
astry blender.
Add the salsa, beating 3 minutes with an
ote: It is a forgiving recipe. I omitted the basil, used
o prepare the Orange-Onion Salsa: Segment the oranges. Using a
and mix well.
Add salsa and mix well.
Season
o reheat and continue the recipe.
Add cabbage and cook
ine and you will have salsa soup).
Dice the red
ith the Citrus Salsa.
To Make Citrus Salsa: In a glass
ngredients, except the swordfish and salsa, in a mixing bowl.
ngredients.
If using the salsa plain, I prefer to simmer
armed tortillas. Garnish with cilantro, fresh salsa, tomatoes and sour cream for
Combine all ingredients; mix well.
Cover and refrigerate until serving time.
Preheat oven to 450\u00b0F.
Combine the eggs, cheese, corn, chilies, spices, and scallions (if using) into a bowl and mix well.
Pour mixture into the pie shell, and smooth over the top.
Bake for 25 minutes, or until center is firm to the touch.
Remove tart form oven, and immediately top with sliced tomatoes.
Sprinkle tops of tomatoes with cilantro and serve.
Fresh salsa or sour cream make nice garnishes.
Heat oil in a large pan. Add celery, carrot, onion, and garlic and cook about 5 minutes.
Add meat and cook 10 minutes over medium heat, stirring occasionally.
Deglaze pan with wine, let it reduce.
Add tomatoes and remaining ingredients and stir, simmer for about 1 hour.
Serve over fresh, hot pasta.
chicken, 4 cups shredded cheese, fresh salsa (pico de gallo), juice from
In a large skillet, brown chicken in oil; pour off fat.
Add salsa and heat to a boil.
Reduce heat to low; cover and simmer 30 minutes or until done, turning chicken once.
In medium bowl, mash 1/2 cup black beans with a fork.
Stir in salsa, remaining black beans, olives, corn, lemon juice and remaining seasoning.
Chill at least 1 hour to blend flavors. Serve as a dip with chips.