Jalapeno Salsa Recipes

Steps:

• Combine all ingredients in large saucepot.
• Bring mixture to a boil.
• Reduce heat.
• Simmer for 10 minutes.
• Ladle hot salsa into hot, sterilized jars, leaving 1/4-inch head space.
• Adjust 2-piece caps.
• Process for 15 minutes in boiling-water canner.

Steps:

• Heat the vegetable oil in a small saute pan over medium-high heat. Lightly fry the jalapeno chiles, turning them in the pan until their skins are blistered, about 5 minutes. Set aside to cool. Once cooled, stem, seed and finely chop the jalapeno chiles and place them into a large mixing bowl. Add the cilantro, mangoes, lime juice and onions and season with salt and pepper. Serve immediately or store the salsa in the refrigerator in an airtight container for up to 3 days.

Steps:

• I cut the tomatoes in half and gently squeeze to remove some of the seeds.
• In a food processer, add onion, and jalapeno w/juice.
• Process.
• Add tomatoes.
• Process.
• Add all spices.
• Process and refrigerate several hours.
• This is the time where I taste and add what I think it might need.
• But remember, flavors blend while in the frig.
• so be careful.
• You can also can this if you have many tomatoes in your garden as I did.
• Process, then cook on stove 30-45 min and process in a water bath for 10 minute Follow directions for cleaning jars and lids.

Steps:

• Place jalapenos in a saucepan with enough water to cover. Bring to a boil. Simmer until jalapenos soften and begin to lose their shine, about 10 to 12 minutes. Remove the jalapenos with a slotted spoon, chop off the stem, and place them in a blender. Add the tomatoes and boil for 2 to 3 minutes to loosen the skin. Peel the skin from the tomatoes and add tomatoes to the blender.
• Place the onion, cilantro, garlic, lime juice, salt, and black pepper in the blender with the jalapenos and tomatoes. Blend to desired consistency.

Steps:

• Preheat the oven to 400 degrees F.
• For the chips: In a large frying pan pour enough oil to fill it 1-inch deep, and heat it to 360 degrees F. When the oil begins to swirl add the tortilla wedges in batches and fry, flipping once until golden and a light tap sounds hollow, about 4 minutes total. Remove to a paper towel-lined plate and sprinkle each batch with a pinch of salt as they are placed on the plate. Transfer evenly to serving plates or a platter.
• Meanwhile make the jalapeno salsa: On a baking sheet toss the jalapeno halves, onion, and garlic with olive oil and arrange so that garlic cloves hide under the cavities of the jalapeno halves. Season with salt and pepper, and roast in the oven until the jalapenos begin to blacken and char along with the onions, about 20 to 25 minutes. Remove from the oven and place all the ingredients, oil included, into a food processor. Add the cilantro, chicken stock, and lime juice, blend until smooth, taste and season with salt. Set aside.
• For the cheese sauce: In a small saucepan on medium heat, add the butter, oil, onion, pinch salt and couple grinds pepper. Saute until the onions are tender, then add the flour and cook until it stops foaming, but does not brown, about 2 minutes. Add the heavy cream and stir until thickened, about 5 minutes. Add the cheese and stir until melted. Keep warm.
• To assemble the nachos, layer the chips on a platter and scatter with the shredded chicken, drizzle cheese sauce, and finish by topping with some of the jalapeno salsa.

Steps:

• Mix all ingredients.
• Add salt and pepper to taste.
• Let sit refrigerated for at least a couple hours to allow the flavors mix and intensify.
• Before serving, taste and adjust seasoning as needed.

Steps:

• Combine all ingredients in medium bowl no more than 2 hours before serving.