Combine all ingredients except tomato paste in large sauce pot.
Simmer until desired thickness.
Stir in tomato paste.
Ladle hot salsa into hot jars leaving 1/4 inch head-space.
Process 15 minutes in a hot water bath.
Note: use more hot peppers for a very hot salsa or less for mild.
It depends on how hot your peppers are and how hot you like your salsa.
I never get close to 2 1/2 cups for our mild salsa.
Grill or fry hamburger patties, then place on towel to drain. Add hot salsa to skillet with kidney beans, cumin, water and tomato paste over medium heat.
Crumble hamburger into mixture.
Reduce heat and simmer.
In a microwave dish, mix salsa and cream cheese.
Heat 2 minutes on High.
Mix again with wire whip to blend.
Sprinkle with Mozzarella cheese and return to microwave.
Heat on High until bubbly.
Serve with tortilla chips.
Very easy and delicious.
or leave them in for very hot salsa).
Slice half peppers crosswise
Soak beans overnight.
Drain.
Cover with about 2 inches of water.
Add salt.
Bring to a boil.
Add onion flakes and bacon. Cook over low heat for 30 minutes.
Bring to a boil.
Add hot salsa, picante sauce, taco sauce and parsley if desired.
Stir real good.
Add Tabasco sauce to taste.
Can add catsup for color (1/2 cup).
Cook over low heat for 4 to 5 hours, until done.
Very good.
Brown hamburger and drain.
Put in crock-pot with other ingredients and cook until cheese has melted and dip is very hot. Serve with corn chips.
Cube Velveeta and mix with salsa.
Microwave, stirring occasionally until smooth.
Serve hot with chips, crackers or vegetables.
Dice onions and bell peppers.
Saute in a small amount of oil for about 15 minutes or until they begin to tenderize.
Add the ground round and brown thoroughly.
When all the meat is browned, totally drain all the liquid from the pan.
Add the large can of hot salsa, the three cans of El Paso hot sauce and the chili powder.
Cook for about 1 1/2 hours at low heat.
Stir occasionally.
Add can of beer and cook for another 1 hour.
Add kidney beans and cook for 1 hour.
Taste and enjoy!
Layer the bottom of a glass Pyrex dish with sour cream.
Cover the sour cream with hot salsa or picante medium sauce (we mix the two together so it's not so hot).
Sprinkle the top in layers as follows:
taco seasoning, followed by the green chilies and top with cheese.
Put in a microwave oven until the cheese melts; serve with corn chips.
Place the whisky - Honey - Tea bag(s):
in a large microwave safe mug with 1 cup of Very Hot water.
NOTE: microwave if it's not hot enough, place in the microwave for 1 minute or until it is piping hot, but not boiling.
Add the honey.
Pour the hot water into the mug over the spoon you used for the honey to get off the last little drops.
Add the lemon juice and stir well.
Add the lemon slice and serve.
Place the ground chocolate into each mug.
Stir in very hot milk.
Top with whip cream, if desired.
alt, white pepper, ground cumin, hot sauce and cayenne to taste
t a time in a very hot, dry pan until soft.
irst 6 ingredients, pulsing till very small pieces. It will be
0 minutes.
Pour into hot sterilized jars and place in
ace while handling or cutting hot peppers. If you do not
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.
Put everything but the tomatoes in a food processor. Chop until diced.
Add the tomatoes.
Serve with chips.
Cook's Note: This recipe can be very hot and can be made without the jalapeno seeds and veins to make it less hot.
House Seasoning:
1 cup salt, 1/4 cup black pepper,1/4 cup garlic powder.Mix ingredients together and store in an airtight container for up to 6 months.
uice, diced green chilis, and salsa.
3. Cover and cook
In REALLY large, heavy pot (we use a corn pot) combine all ingredients.
Bring to boil, reduce heat to medium and cook uncovered, stirring frequently, for about 60 minutes or until thickened.
Since we usually make a huge batch of this salsa all at once, we do put it into a hot water bath and process it for about 20 minutes. Smaller batches can be made and frozen for use within one month.