Monday, May 11, 2009
Salsa, salsa, salsa!!
This past Saturday I threw a baby shower for my friend Cristina. She loves puffy tacos, so I decided to make a puffy taco bar. I went to a local tortilla place and got fresh masa & pressed it into tortillas and then fried them (Jill & Hannah did the frying, they're pros!). I cooked a whole chicken, deboned it and then put it in a crock pot with 1 can of green enchilada sauce and 1 can of red enchilada sauce. I cooked ground beef with onions and a can of diced tomatoes and garlic and then seasoned it with cumin, chili powder and salt. I served my favorite Mahatma Spanish rice. I took a can of ranch style beans and doctored them up with sauteed bacon and onion, a can of sliced jalapenos and a can of diced tomatoes. Then I had a bunch of sauces. I think my favorite of all the salsas was Sara's Salsa from allrecipes.com.
Spicy Bean Salsa
Submitted By: Susan Navarrete
"Also known as 'cowboy caviar', this twist on traditional salsa is enlivened with black beans, corn and black-eyed peas."
1 (15 ounce) can black-eyed peas
1 (15 ounce) can black beans, rinsed and
1 (15 ounce) can whole kernel corn, drained
1/2 cup chopped onion
1/2 cup chopped green bell pepper
1 (4 ounce) can diced jalapeno peppers
1 (14.5 ounce) can diced tomatoes, drained
1 cup Italian-style salad dressing
1/2 teaspoon garlic salt
1. In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors.
Fresh Tomato Salsa
Submitted By: bluebayou
3 tomatoes, chopped
1/2 cup finely diced onion
5 serrano chiles, finely chopped (only needs 1, 5 is way too hot!)
add garlic to your liking
1/2 cup chopped fresh cilantro
1 teaspoon salt
2 teaspoons lime juice
1. In a medium bowl, stir together tomatoes, onion, chili peppers, cilantro, salt, and lime juice. Chill for one hour in the refrigerator before serving.
Submitted By: EXODUSMOM
2 (14.5 ounce) cans diced tomatoes
1 1/2 (10 ounce) cans diced tomatoes with
green chile peppers
2 tablespoons lemon juice
1 fresh jalapeno pepper, chopped
1/3 cup chopped fresh cilantro
1/2 large yellow onion, chopped
3 drops hot pepper sauce
1 clove garlic, minced
1. In a blender, place diced tomatoes, diced tomatoes with green chile peppers, lemon juice, jalapeno pepper, cilantro, yellow onion, hot pepper sauce and garlic. Blend until smooth. Chill in the refrigerator until serving.
Creamy Cilantro Dressing
1 envelope buttermilk ranch dressing
1 c. mayo
1 c. milk
½ bunch cilantro
½ serrano peppers with seeds removed
Blend in blender, let sit to thicken.
Posted by Kerstin at 7:00 PM