La Hacienda Salsa Recipes

Steps:

• Preheat an outdoor grill for medium heat.
• Rub tomatoes with oil and grill for 10 minutes, turn. Place poblano, Anaheim, jalapeno chiles, and the green pepper on the grill. Grill 5 to 7 minutes per side, being careful not to let them burn. The skins should blister and brown. Remove tomatoes to a separate bowl. Place the chiles and pepper in an airtight container to let them steam while they cool so they're easier to peel.
• Peel tomatoes and drain excess liquid. Peel and seed peppers.
• Place the tomatoes, chiles, green pepper, cilantro, vinegar, onion, garlic, and salt in the container of a food processor. Pulse 4 or 5 times. Add liquid smoke and more jalapenos if desired. Pulse until salsa is as chunky or smooth as you like.

Steps:

• In blender,.
• blend both cans tomatoes(the 2 types have different flavors says the owner).
• Gently mix remaining ingredients by hand.
• Serve with tortilla chips.

Steps:

• Combine the tomatoes, chilies, garlic powder, salt, and pepper in a blender and blend to a chunky puree; do not blend until smooth.
• Transfer to a serving bowl.
• Variation:
• You can make this hotter by increasing the amount of chilies.
• Stir this salsa into individual servings of soup, or use it to top quesadillas or as an accompaniment to fajitas.

Steps:

• Mix cream cheese salsa and salt until well blended.
• Spread in microwavable bowl on high for 3 to 4 minutes or until heated through, stirring every 2 minutes.
• Serve warm.
• I put mine in crock pot on low until heated and then on warm.