astry blender.
Add the salsa, beating 3 minutes with an
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.
and mix well.
Add salsa and mix well.
Season
o prepare the Orange-Onion Salsa: Segment the oranges. Using a
00 degrees.
Make the salsa by combining the last 6
Season pork chops with salt and pepper.
In skillet coated with cooking spray, cook chops for 3 minutes on each side, or until temperature reaches 160 degrees F. Transfer to plate, cover with foil.
In bowl combine cherries, corn, scallion, lime zest and juice. Season with salt and pepper, stir.
Top pork with cherry salsa.
alve cherries; reserve juice for Cherry Glaze.
In a large
ith the Citrus Salsa.
To Make Citrus Salsa: In a glass
In a food processor or blender, roughly chop the beans.
Be careful not to puree them.
Stir in the salsa, cilantro, cumin and lime juice.
Refrigerate overnight or serve immediately.
Serve with blue corn chips or an assortment of sliced vegetables such as zucchini, yellow squash and celery.
Makes 3 cups.
Calories:
15 per tablespoon.
Fat:
0.
Cholesterol:
0.
In 9 x 13-inch glass casserole, place flour tortillas rolled up with cherry pie filling.
In each saucepan, cook oleo with water, sugar, red coloring and almond flavoring.
Bring to boil and pour over top of tortillas.
Let set 1 hour.
Bake at 350\u00b0 for 45 minutes.
Serves 12.
Saute onion and garlic until tender.
Stir in cornstarch, salt and pepper.
Mix well.
Stir in broth, chicken and chilies.
Cook, stirring constantly, until very thick and bubbly.
Dip tortillas in 1/4-inch hot oil to soften.
Spoon a heaping tablespoon of filling in each tortilla and roll up.
Saute flautas, a few at a time, in hot oil, turning often until crisp, about 2 minutes.
Keep warm. Serve with Salsa.
Garnish with lettuce.
venly.
Pour 8 oz salsa over each pan, and spread
tir.
Stir in the salsa.
Stir in the cheese
Serve with rice,salsa and sour cream.
Recipe can be spiced
ortar and pestle or in Mexican stone molcajete.
Add this
eanwhile, to make the corn salsa, combine all ingredients.
Serve
o taste.
For the salsa, slice kernels off corn cobs
br>Meanwhile, to make the Mexican rice, heat oil in a
erve topped with warm tomato salsa and crumbled cotija cheese.
tir the cream cheese and salsa over medium heat for 2