Sprinkle catfish with garlic salt and pepper.
Place catfish in a well-oiled grill basket, or on a well-oiled grill rack.
Grill on an uncovered grill directly over medium-hot coals for about 5 minutes per side, or until fish flakes easily.
HOMEMADE SALSA: In a bowl combine tomatoes, onion, jalapeno peppers, vinegar and salt and stir well Let stand at room temperature for about 30 minutes before serving.
Chill to store.
Serve over catfish fillets, hot off the grill.
hicken broth, black beans, prepared salsa, chili powder, and garlic. Simmer
Salsa:
Combine all ingredients, and
ut if you like hotter salsa feel free to leave them
Combine all ingredients in a large bowl, tossing gently to mix well.
Makes 4 cups.
Serve homemade salsa over fried eggs, cold meats, poultry, hamburgers or as a dip with tortilla chips.
Layer the monterey jack cheese, cottage cheese and salsa evenly in a greased 9x13 baking dish.
In a bowl, mix together eggs and buttermilk and pour over cheese-salsa mixture.
Bake at 425 degrees for about 1 hour until it sets in the middle and is golden brown on top.
Let stand 5 minutes before cutting into serving pieces.
Variations: Add 1 to 2 corn tortillas torn into bite-size pieces for an even more filling dish.
This can be prepared ahead of time and refrigerated until time to cook. (Bring to room temperature first).
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.
This recipe makes a big batch (about 80 oz.), so put several of the items above in a food processor and blend until fairly smooth.
Dump the contents of the food processor into a very large bowl and stir until blended.
Store in individual Mason jars or large plastic containers with lids.
If you want this spicier, you can use a couple of Chipotle Chilies in Adobo sauce. This adds a smoky, spicy taste to the salsa.
In a bol, whisk lightly egg whites. Add oatmeal, onion, zucchini, carrots, garlic, Worcestershire sauce, salt, thyme and pepper. Stir. Add ground beef and stir.
On a greased baking sheet with sides, shape the beef mixture in a round loaf of 13 inches of lenght and 2 inches height. Cook in a preheated oven of 350 F for about 40 minutes or until meatloaf is golden. With a spoon, spread salsa on the meatloaf. Keep cooking for about 20 minutes or until the internal temperature is 170\u00b0F.
astry blender.
Add the salsa, beating 3 minutes with an
vernight.
For the mango salsa combine all the ingredients in
Dice tomato on cutting board. Shred or cut lettuce.Dice onions before adding to meat in pan. Needs only two pans(one for frying tortillas,one to brown meat). To make salsa(optional) dice more tomato,dice two small serrano peppers, and add to a molcajete or mashing bowl and crush together. Add to tacos to desired spiciness.
Stir in the cilantro and salsa, or pass them at the
he kidney beans, corn and salsa. Simmer for 15-20 mins
is mom uses a mild homemade salsa that she canned over the
pproximately two cups of salsa.
Mound salsa in center of large
owest heat.
For the salsa: As the filling finishes cooking
br>Use these crumbs on recipes that call for bread crumbs
aprika, and a scoop of homemade salsa. If you've used pork
Chop all vegetables into 1/2-inch pieces.
Remove as many of the hot pepper seeds as desired to determine how hot you want the salsa (the more seeds you leave in, the hotter the salsa).
Saute the vegetables in hot oil in skillet for 5 to 10 minutes.
Add remaining ingredients.
Simmer for 1 to 2 hours, until at least half the liquid boils off.
Freezes well.
Use refrigerated salsa within 2 weeks.
A great way to use your garden produce!