CHILI'S SALSA
Make and share this Chili's Salsa recipe from Food.com.
Provided by JustaQT
Categories Sauces
Time 5m
Yield 4 Cups, 32 serving(s)
Number Of Ingredients 7
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.
ROASTED CHILE SALSA
Provided by Ree Drummond : Food Network
Categories appetizer
Time 2h
Yield 36 servings
Number Of Ingredients 10
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.
FRESH MILD SALSA
Fresh tomato salsa is excellent with just chips and salsa for an appetizer or a perfect compliment to any Mexican dish. Adjust to personal taste with salt, pepper, and ground cumin. Add 1 additional serrano pepper to make hot salsa, and 2 serrano peppers for 'fire' salsa.
Provided by clow4851
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 30m
Yield 4
Number Of Ingredients 11
Steps:
- Stir tomatoes, garlic, serrano pepper, jalapeno pepper, white onion, green bell pepper, cilantro, cumin, lemon juice, salt, and black pepper together in a bowl.
Nutrition Facts : Calories 50.5 calories, Carbohydrate 10.7 g, Fat 0.7 g, Fiber 2.8 g, Protein 2.2 g, SaturatedFat 0.1 g, Sodium 1175.3 mg, Sugar 5.3 g
SALSA CHILI
You'll need just five ingredients to stir up this quick-and-easy chili from Jane Bone of Cape Coral, Florida. "We like to use medium salsa for zippy flavor, but sometimes I use half mild and half medium," she notes. "Sprinkle hearty servings with shredded cheddar cheese and other tasty toppings," Jane suggests.
Provided by Taste of Home
Categories Lunch
Time 20m
Yield 5 servings.
Number Of Ingredients 6
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.
Nutrition Facts : Calories 264 calories, Fat 9g fat (4g saturated fat), Cholesterol 44mg cholesterol, Sodium 718mg sodium, Carbohydrate 21g carbohydrate (7g sugars, Fiber 7g fiber), Protein 21g protein.
DRIED CHILE SALSA
Provided by Josef Centeno
Categories Condiment/Spread Sauce Super Bowl Cinco de Mayo Hot Pepper Chile Pepper Bon Appétit
Yield Makes 8 servings
Number Of Ingredients 6
Steps:
- Toast chiles in a dry medium skillet over high heat, turning often, until fragrant, about 3 minutes. Let cool slightly, then remove stems and seeds. Place chiles, onion, garlic, salt, and 1 1/2 cups water in a medium saucepan. Bring to a boil. Reduce heat and simmer until very soft, 15-20 minutes. Purée chile mixture in a blender until smooth. Strain into a medium bowl and mix in vinegar.
- DO AHEAD: Salsa can be made 4 days ahead. Cover and chill.
HATCH CHILE SALSA
You'll think you're in Mexico when you eat this easy, quick, no-cook salsa. Great on tortilla chips!
Provided by COOKINGQUEEN75
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 35m
Yield 8
Number Of Ingredients 6
Steps:
- Set oven rack about 6 inches from the heat source and preheat the oven's broiler. Line a baking sheet with aluminum foil; add Hatch chile peppers.
- Cook under the preheated broiler until the skin of the peppers has blackened and blistered, 5 to 8 minutes. Place blackened peppers into a bowl and tightly seal with plastic wrap. Allow peppers to steam as they cool, about 20 minutes. Remove and discard skins.
- Blend roasted Hatch chile peppers, diced tomatoes, diced tomatoes with roasted garlic, onion, cilantro, and garlic powder in a food processor or blender until desired consistency is reached.
Nutrition Facts : Calories 63.3 calories, Carbohydrate 12.4 g, Fiber 2.4 g, Protein 2.7 g, Sodium 178.2 mg, Sugar 4.9 g
CHILI SALSA
These are often used in Brazil as dips/sauces for many dishes. Serving size is a guess since it depends on taste preference and how much you want it.
Provided by Pneuma
Categories Sauces
Time 10m
Yield 1/2 cup, 2 serving(s)
Number Of Ingredients 9
Steps:
- Mix all ingredients well seasoning to taste and chill for an hour.
TOMATO CHILE SALSA
Categories Condiment/Spread Sauce Food Processor Herb Onion Pepper Tomato Cocktail Party Super Bowl Vegetarian Backyard BBQ Summer Tailgating Poker/Game Night Vegan Party Gourmet
Yield Makes about 2 1/2 cups
Number Of Ingredients 10
Steps:
- Preheat broiler.
- Oil a 13- by 9-inch roasting pan (not glass). Halve tomatoes lengthwise, then arrange, cut sides up, in roasting pan. Sprinkle onion over and around tomatoes and broil 4 to 5 inches from heat until tomatoes and onion begin to brown, 25 to 30 minutes.
- Cool to room temperature, about 30 minutes.
- Transfer tomatoes, onion, and any juices in pan to a food processor and add chipotles with sauce, jalapeño, lime juice, salt, and pepper. Pulse until vegetables are finely chopped.
- Transfer to a bowl and stir in cilantro. Season with salt.
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Estimated Reading Time 8 mins
- Completo – Chilean Hot Dog. The Completo (Spanish for “complete” or “total”) is a hot dog variation eaten in Chile. After seeing it at practically every street corner, we knew we had to try it.
- Pebre – Chilean Salsa. You will find pebre on any respectable restaurant table. It looks like salsa you would typically find at a Mexican restaurant in the U.S., but it tastes nothing like it.
- Chilean Empanadas. A favorite snack food in Chile, these baked pies or empanadas are available pretty much everywhere. You will not miss them. In Chile the most traditional empanada filling is called “pino.”
- Porotos Granados – Beans Stew A Surprising Chilean Food For The Summer. Porotos Granados is a traditional Summer dish made when the ingredients are fresh and in season.
- Pastel de Choclo y Humitas – Steamed Corn and Beef Casserole. Pastel de Choclo and Humitas are both corn based Chilean dishes. We saw these Chilean meals all over in Santiago and especially at the farmers markets.
- Churrasco and Chacarero – Chilean Steak Sandwiches. Churrasco and Chacarero are traditional Chilean steak sandwiches that are served all day long. These sandwiches come with the same base ingredients.
- Sopapillas – Pumpkin fritters A Popular Chilean Street Food. Sopapillas are simple flat breads that are fried. They are made from a mixture of pumpkins, butter and flour, flattened into circles.
- Lomo a La Pobre – Poor Man’s Steak. Many Chilean dishes carry the term a la pobre which literally means “of the poor”. It is not clear where the name comes from.
- Cazuela de Vacuno – Beef Stew or Cazuela de Mariscos – Seafood Stew. Cazuelas are typically soups or stews in Chilean cuisine. It is home-cooked nourishing, inexpensive, everyday comfort food.
- Chorrillana – One of the Most Popular Chilean Dishes. This traditional Chilean meal consists of a large plate of sliced beef with french fries covered with either scrambled or fried eggs and fried onions.
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