onsistency.
Now prepare the jalapeno salsa to be served on the
For the Jalapeno Salsa: Place the onion in a
To prepare salsa: Cut the top and skin
rocessor, puree cilantro, sour cream, jalapeno salsa and 1/2 can of
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.
chopped cilantro, sour cream and jalapeno salsa.
Combine corn and jalapeno pepper in a skillet over high heat. Cook and stir until edges start to blacken, about 10 minutes. Remove from heat and let cool, 5 to 10 minutes.
Combine onion, lime juice, cilantro, salt, and pepper in a bowl. Fold in cooled corn and jalapeno.
Mix the black-eyed peas, jalapeno peppers, pimentos, mushrooms, celery, onion, and olive oil together in a bowl. Season to taste with salt and pepper.
ound to determine if the salsa is \"perfect\", it is better
Pour green tomatillo salsa in a saucer and cook
hicken.
To make the salsa, heat a cast-iron or
br>Meanwhile, to make the jalapeno tomato salsa, combine tomatoes, jalapenos, cilantro
Making fruit sauces is one of the easiest things a cook can do.
Some are cooked but most are not.
All you do is puree or mash the fruit of your choice, then turn your creative juices loose.
Fruit sauces are used with cakes, ice cream, fish, poultry, meats--you name it.
You can substitute fruits in most of these recipes.
pieces, drizzle with the Salsa Verde and serve with the