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
The trick to this salsa is the chunkier the better!
Chop up the tomatoes, peppers, tomatillo's cilantro, onions and put in a bowl.
Using a food processor, dice the garlic, lemon and two or three of the jalapeno peppers.
Add this to the chopped vegetables.
Add the rest of the ingredients, and mix well.
This salsa tastes the best after it has some time for the ingredients to marinade.
You can use any type of tomatoes you like, same goes with the peppers, just be sure to taste it as you add the jalepenos, because some of them can be a lot hotter than others.
hicken broth, black beans, prepared salsa, chili powder, and garlic. Simmer
o prepare the Orange-Onion Salsa: Segment the oranges. Using a
and mix well.
Add salsa and mix well.
Season
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
Combine tomatoes, mint, jalapeno peppers, cilantro, oregano, garlic, and habanero pepper in a blender. Pulse in brief intervals, stirring with a spoon to ensure even blending, until salsa is smooth.
To Make Salsa:
Combine all the ingredients
Place tomatoes in blender; blend until they are a chunky consistency.
Add chopped onion and chopped green peppers.
Blend 20 to 30 seconds.
Heat pricked lime in microwave for 10 to 20 seconds.
Cut lime and squeeze juice into salsa mixture.
Discard lime.
Add minced garlic, chopped cilantro, tomato paste and chopped jalapeno peppers to mixture.
Stir and refrigerate for 2 hours before serving.
Yields 6 (1/2-cup) servings.
armed tortillas. Garnish with cilantro, fresh salsa, tomatoes and sour cream for
ith the rest of the recipe, stirring occasionally with a wire
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.
lps, because I like my salsa pretty smooth, but you
chicken, 4 cups shredded cheese, fresh salsa (pico de gallo), juice from
eek refrigerated.
For the Salsa: Place half of canned tomatoes