1. Chop up the onions, garlic and green peppers.
2. Add to large pot and saute for approximately 5 minutes.
3. Add the ground sirloin, chili powder, cumin and cook until browned.
4. Add Red Gold Diced Tomatoes, Brooks Chili Baked Beans, and both salsa tubs.
5. Mix well.
6. Add additional cumin and chili powder if your taste buds so desire.
7. Let simmer for 45-60 minutes mixing as you go.
8. Enjoy with a dollop of sour cream.
astry blender.
Add the salsa, beating 3 minutes with an
dges.
Serve with Tomatillo Salsa (Recipe #97531 is fantastic!), Corn Tortillas
o prepare the Orange-Onion Salsa: Segment the oranges. Using a
owest heat.
For the salsa: As the filling finishes cooking
Mix peaches, tomatoes, onion, cilantro, and jalapeno pepper together in a bowl; sprinkle with cardamom. Drizzle lime juice and lemon juice over salsa; toss to coat.
Preheat oven to 350 degrees F (175 degrees C).
Brush tortilla wedges with melted butter; sprinkle generously with cinnamon sugar. Arrange coated wedges on a baking sheet.
Bake in the preheated oven until chips are crisp, 15 minutes. Serve chips alongside peach salsa.
and mix well.
Add salsa and mix well.
Season
ine and you will have salsa soup).
Dice the red
Season (I only used salt & pepper) the salmon, and grill it. You can use a skillet, if you don't want to go outside and grill.
In the mean time, combine the rest of the ingredients in a bowl.
When the salmon is cooked to your taste, serve it with the fresh salsa on top, and surrounding it. You will have \"leftover\" salsa, that you might just eat it by itself, since it's so good.
It is very simple, but yet, really tasty!
Combine chives, cilantro, garlic, tomatoes, peppers, salt and pepper to taste in an electric blender. Pulse until the salsa is to your desired consistency.
ith the Citrus Salsa.
To Make Citrus Salsa: In a glass
ngredients, except the swordfish and salsa, in a mixing bowl.
ngredients.
If using the salsa plain, I prefer to simmer
armed tortillas. Garnish with cilantro, fresh salsa, tomatoes and sour cream for
Preheat oven to 450\u00b0F.
Combine the eggs, cheese, corn, chilies, spices, and scallions (if using) into a bowl and mix well.
Pour mixture into the pie shell, and smooth over the top.
Bake for 25 minutes, or until center is firm to the touch.
Remove tart form oven, and immediately top with sliced tomatoes.
Sprinkle tops of tomatoes with cilantro and serve.
Fresh salsa or sour cream make nice garnishes.
lps, because I like my salsa pretty smooth, but you
chicken, 4 cups shredded cheese, fresh salsa (pico de gallo), juice from
eek refrigerated.
For the Salsa: Place half of canned tomatoes
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.
ed onion.
Chop up fresh Cilantro, stems and all.