For the Jalapeno Salsa: Place the onion in a
onsistency.
Now prepare the jalapeno salsa to be served on the
astry blender.
Add the salsa, beating 3 minutes with an
se green tomatoes in this recipe or tomatillos.
Important: The
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.
Watch video at: MomsHeart.net Place jalapeno and tomatoes in blender and run just until jalapeno is ground up. Transfer to a bowl.
Finely chop onion and cilantro. Add to bowl of tomatoes with salt, cumin and lime juice, if desired.
Stir together, taste for salt and cumin. Serve at room temperature or cold. Salsa will keep in fridge for a couple of days.
ith the Citrus Salsa.
To Make Citrus Salsa: In a glass
To prepare salsa: Cut the top and skin
Cook peppers in oil on medium heat until toasted (4 to 5 minutes). Put cut onions, jalapenos with oil and salt into blender and liquefy until completely mixed.
If you want this recipe very hot, keep all seeds in peppers.
If you want it milder, take out all seeds from peppers.
rocessor, puree cilantro, sour cream, jalapeno salsa and 1/2 can of
The earthy sweetness of molasses goes exceptionally well with pork.
It's recommended that the pork be smoked over pecan shells or hickory chips and finished on the grill to crisp the exterior. This is delicious served hot or at room temperature, accompanied by Mango Salsa (recipe follows.).
and mix well.
Add salsa and mix well.
Season
o prepare the Orange-Onion Salsa: Segment the oranges. Using a
Combine ground beef, onion and can of jalapeno salsa in a stock pot and cook on medium heat until beef is lightly browned.
Stir in garlic.
Add cans of black beans, beef stock, tomato sauce, jarred jalapeno pepper slices, olives, ground cumin, chipotle powder and cayenne chili powder and simmer for 30 minutes.
Top soup with shredded cheese, sour cream and chopped cilantro if desired.
ood processer, add onion, and jalapeno w/juice.
Process.
he peaches, red onion, and jalapeno together. Add in juice of
Combine first 4 ingredients, mixing well.
Spread about 1 heaping tablespoonful of cream cheese mixture on each tortilla. Tightly roll tortillas and wrap in wax paper; chill 8 hours. Slice each tortilla into seven 1-inch slices and serve with jalapeno salsa.
Yield:
7 dozen appetizer servings.
Process all ingredients briefly in food processor or mix as well as you can.
Serve chilled or at room temperature.
Serve as an appetizer with baked tortilla chips or as a relish. This is a pretty yellow and bright green salsa.
Yields 4 servings (1/4 cup each).
Has 40 calories, 0 fat grams.
Boil chicken in water in a large pot.
Save chicken broth. Drain fat.
Add cut up pieces of cooked chicken to large pot with cans of chicken broth.
Add tomatoes, cilantro, celery, carrots and onion.
Add garlic salt; stir.
Add green chiles and green chile jalapeno salsa.
Cover; let it simmer until vegetables are cooked.
Add 1/2 cup rice.
When rice is cooked, add shredded Monterey Jack cheese.
Combine all ingredients in large saucepot.
Bring mixture to a boil.
Reduce heat.
Simmer for 10 minutes.
Ladle hot salsa into hot, sterilized jars, leaving 1/4-inch head space.
Adjust 2-piece caps.
Process for 15 minutes in boiling-water canner.