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
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.
dges.
Serve with Tomatillo Salsa (Recipe #97531 is fantastic!), Corn Tortillas
owest heat.
For the salsa: As the filling finishes cooking
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.
Mix together watermelon, onion, jalapeno, and garlic.
Season with balsamic and sea salt, to taste.
Cover and let refrigerate for at least an hour to meld flavours.
Strain juices out and serve.
ith the Citrus Salsa.
To Make Citrus Salsa: In a glass
Bring a small saucepan of water to a boil. Poke a few holes into the jalapeno and serrano peppers and drop into the boiling water. Reduce heat to medium and boil for 15 minutes. Drain.
Cut stems off peppers and place into a food processor with diced tomatoes and their juice, onion, and garlic. Pulse several times to your desired texture. Transfer to a serving bowl and stir in salt. If desired, cover bowl with plastic wrap and refrigerate 1 hour to blend flavors.
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
and mix well.
Add salsa and mix well.
Season
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.).
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.