Chilis Salsa Recipes

Steps:

• In food processor place jalapenos and onions.
• Process for just a few seconds.
• Add both cans of tomatoes, salt, sugar, and cumin.
• Process all ingredients until well blended but do not puree.
• Place in covered container and chill.
• A couple of hours of chilling will help blend and enrich the flavor.
• Serve with your favorite thin corn tortilla chips.

Steps:

• Roast the poblano chiles one-by-one over the flame of your stovetop, using metal tongs to hold them, until the skin is totally charred. (If you don't have a gas stove, you can use an outdoor grill OR place them on a baking sheet directly under your oven's broiler.) When the skin is totally blackened, place the chiles in a large resealable plastic bag and seal the bag to allow the chiles to sweat for a good 20 minutes. Remove the chiles and use a knife to scrape off most of the blackened skin. Slice the chiles in half lengthwise, and scrape out the seeds and membranes.
• Divide the ingredients into 3 batches so they will fit into a 12-cup processor
• Combine whole tomatoes, roast chiles, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor.
• Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
• Refrigerate the salsa for at least an hour before serving.

Steps:

• Blend in blender (don't puree)- jalapenos & onion. Add both cans of tomatoes, salt, sugar & cumin.
• Blend.
• Chill.

Steps:

• Place all of the ingredients together into a food processor or blender and puree until smooth. Serve with tortilla chips.

Steps:

• Mix all ingredients well seasoning to taste and chill for an hour.

Steps:

• Broil peppers 4 in. from the heat until skins blister, about 4 minutes. With tongs, rotate peppers a quarter turn. Broil and rotate until all sides are blistered and blackened. Immediately place peppers in a small bowl; cover and let stand for 15 minutes. Peel off and discard charred skin. Remove stems and seeds. Finely chop peppers., Place tomatillos in a small saucepan; cover with water. Bring to a boil. Reduce heat; simmer, uncovered, for 5-7 minutes or until tomatillos begin to soften; drain. Cool to room temperature., Chop tomatillos; place in a small bowl. Add the tomatoes, onion, cilantro, lime juice, garlic, salt and roasted peppers. Serve with chips.

Steps:

• In a large saucepan, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans and tomato juice; heat through. Serve with the cheese, peppers, sour cream and onions if desired.

Steps:

• 1. Chop up the onions, garlic and green peppers.
• 2. Add to large pot and sauté 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.