In a large frying pan, cook all the chiles until black on each side, then cut chiles down the middle and remove all the seeds. Dice chiles real small.
Put into a large saucepan.
Chop onions and tomatoes real small.
Put into pan with chiles.
Add the Pace salsa to other ingredients in pan.
Also, add tomato sauce, stewed tomatoes and 1 cup of water.
Let simmer for about 1 hour.
Make sure to add about 1 tablespoon of garlic salt.
Make sure to mix all ingredients well before simmering.
Makes about 6 pounds of salsa.
Put softened cream cheese in a medium bowl with salsa.
With mixer at medium speed, mix until well blended.
Serve with cut up raw vegetables or low-fat chips.
br>Stir the red pepper, salsa and coconut milk in the
Spread softened cream cheese in a 9 x 13-inch baking dish sprayed with Pam.
Mix hamburger meat with salsa and picante sauce. Cook a little.
Pour hamburger mixture over cream cheese. Spread cheese over hamburger mixture and bake at 350\u00b0 for 20 to 30 minutes. Serve over crushed Tostitos chips or use for a dip with the chips.
nd onions\" simply puree the Pace picante in a blender then
Spread cream cheese into a 9-inch microwave safe dish or pie pan.
Top with Cheddar cheese soup and salsa or picante.
Microwave on High for 2 to 3 minutes.
Serve with tortilla chips.
Enjoy!
Microwave Velveeta and Pace picante sauce in 1 1/2 quart bowl on High for 5 minutes or until cheese is melted, stirring after 3 minutes.
Stir in cilantro.
Serve hot with tortilla chips or vegetable dippers.
Mix egg whites with milk.
Heat a large frying pan on medium/high heat. Pour egg/milk mixture into pan. Scramble eggs as normal. Add tabasco sauce. Add salt and pepper, if desired.
Top with cheese, let melt, and stir.
Add Pace salsa, stir well.
Serves great plain or on tortillas.
Soften and blend cream cheese.
Add salsa and mix well.
Use as dip for chips.
Preheat oven to 400 degrees F.
Lightly oil 2 baking sheets with olive oil. Arrange tortillas on the baking sheets.
Spread salsa on the tortillas and sprinkle with cilantro. Top with goat cheese and chives.
Bake for 8-10 minutes, or until the edges are golden. Cut each tostada into 4 wedges and serve hot as an appetizer.
If you like it hot, add a few jalapeno slices to each wedge.
order exposed.
Spread the salsa over the guacamole, leaving a
Flatten Chicken Breasts so they are of equal thickness for even cooking.
In stir-fry skillet or any deep frying pan (with lid), heat your Olive Oil.
Add the Chicken Breasts and brown on both sides until no longer pink inside.
Pour over salsa to your liking. I use about a half a 16 oz. jar. I also add a little water to tone down the heat, (hubby can't handle spice).
Cover and simmer chicken in salsa for about half-hour to 45 minutes.
Top with cheese to serve.
Stir Velveeta and salsa in saucepan over low heat until Velveeta is melted.
Stir in cilantro.
Serve hot with tortilla chips or vegetable dippers.
Makes 3 cups.
Mix salsa, corn, Cheddar cheese, sour cream, and mayonnaise in a bowl. Refrigerate until chilled, at least 30 minutes.
Mix the Pace picante sauce and 1 can of tomatoes in a bow. Chop the onions and cilantro and add the picante sauce. Add cheddar cheese and garlic and mix once again. Then refrigerate for at least 1 hour.
Stir Velveeta and salsa in saucepan on low heat until cheese is melted.
Serve hot with chips or cut up vegetables.
Combine picante sauce (salsa), soy sauce, water and cornstarch. Mix and set aside.
Heat one tablespoon oil in wok and stir-fry beef, garlic and ginger on medium-high until done.
Remove beef and set aside.
Add last tablespoon oil to wok and stir-fry mushrooms, broccoli and bell pepper.
When vegetables are crisp-tender, add picante mixture, beef and green onions.
Cook and stir one minute until sauce boils and thickens.
Serve over rice.
Makes 4 servings, calories 201, fat 8 g.
Fry sausage crumbly.
Stir Velveeta and salsa in a saucepan over low heat until Velveeta is melted.
Stir in sausage.
Serve with tortilla chips.
Makes 3 cups.
You can microwave.
Heat the broth in a 2-quart saucepan over medium-high heat to a boil. Stir the rice in the saucepan. Reduce the heat to low. Cover and cook for 20 minutes or until rice is done.
Stir the beans, salsa and chicken in the saucepan and heat through.
Cook the beef in a 10-inch skillet over medium-high heat until it's well browned, stirring to separate meat. Pour off any fat.
Stir the stock in the skillet and heat to a boil. Stir in the pasta. Reduce the heat to medium. Cook for 10 minutes or until the pasta is tender, stirring often.
Stir in the soup and salsa and cook until the mixture is hot and bubbling, stirring often.