Los Panchos Salsa Recipes

Steps:

• Make the Salsa:
• Mix onion, bell pepper, and tomato in a large bowl. Add oil, vinegar, and lemon juice, then toss to combine. Taste and season with salt and pepper, then toss again.
• Do Ahead: Salsa can be made 5 days ahead. Transfer to a jar or airtight container and chill. Let sit at room temperature at least 30 minutes before using.
• Make the Hot Dogs:
• Slice sausages in half lengthwise, going almost all the way through so they can be opened like a book, but are still attached on one side. Heat a large nonstick skillet over medium-high until hot. Working in batches, cook sausages cut side down, weighting down with a spatula or a small pot lid and turning once, until slightly browned, about 2 minutes per side. Transfer to a plate.
• Smear a generous amount of mayonnaise on both sides of buns. Arrange 2 butterflied hot dogs on each side of buns, cut side facing the bread. Top with mustard and a generous amount of salsa.

Steps:

• 1. Place garlic and olives into food processor and blend till chopped. Add in rest of the ingredients into food processor and blend till all combined.
• 2. Place sauce in mason jars or something similar and refrigerate at least 24 hrs
• 3. After the 24 hours is up serve on anything!! Chips, tacos, fries, rice, anything tastes good with this sauce. Refrigerate leftovers

Steps:

• Place all ingredients in a blender (or use immersion hand blender) and liquefy.
• Enjoy.

Steps:

• 2 blenders red chile w/ water blended. - Add to bucket.
• 1 blender w/ 2 onion, 2 tbsp oregano, 1/2 of a 6 inches lid of garlic powder, 1/2 lid of salt, 1/4 lid pepper, 1/2 blender of H20 and 1/2 white vinegar- BLEND and pour into bucket.
• 3 large cans of diced tomatoes with juices- pour into bucket.
• Use large hand mixer to blend all.

Steps:

• Combine ketchup and chili sauce in sauce pan and simmer over medium heat for 45 minutes until reduced in volume, stirring occasionally.
• Add remaining ingedients, except mayo and stir well. Cook for 2 minutes.
• Add mayo, salt and pepper to taste and stir well. Remove mixture from heat and pour into jars. Refrigerate until ready to use.
• This sauce can be stored for several months in the refrigerator.

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:

• Measure first 4 ingredients into a small bowl, stirring well to mix.
• (Note: As tastes have changed over the years, I have gradually decreased the Accent slightly, measuring a scant tablespoon so it won't be too salty.) Pour 1 can of tomatoes, including juice, into the bowl of a food processor.
• Add 2 tablespoons of spice mixture and 5- 6 slices of pickled jalapenos.
• Pulse on and off briefly several times until ingredients are well-mixed and tomatoes are broken into small pieces but still retain some texture.
• (It should look like a thick salsa.) Pour tomato mixture into a medium saucepan.
• Repeat with remaining can of tomatoes, remaining spices, and additional slices of jalapenos, adding mixture to the saucepan after processing.
• If your food processor can handle it, grate cheese and then put in a large pot or Dutch oven; if not, chop cheese coarsely by hand.
• (A Cuisinart makes it easier, but it doesn't affect the final outcome.) Cook tomato mixture over medium heat, stirring frequently; bring just to the boiling point, BUT DO NOT ALLOW TO BOIL!
• The instant the first bubble breaks the surface, remove from heat and pour over cheese.
• Stir well, until cheese seems to have melted as much as it's going to (which won't be much-- it will still be extremely lumpy).
• Using a ladle (or a coffee mug), pour approximately 3 cups of the mixture into the food processor bowl.
• Process approximately 20-30 seconds, until mixture is smooth.
• Remove lid from processor bowl and taste for'heat' and consistency.
• If it is not as hot as you'd like, add a few more jalapeno slices.
• It will be waaaay too thick, so add water (several tablespoons at a time), processing briefly after each addition, until it is the proper consistency.
• Each batch will require a different amount of water, depending on the ratio of cheese to tomato sauce, but you'll quickly get the hang of about how much to add.
• If you accidentally get one batch too thin, you can easily compensate by making the next one extra-thick and stirring them together.
• Although this makes a huge amount, it will disappear more quickly than you ever thought possible, so stock up on lots of chips!
• Leftovers keep well in the refrigerator for days on end.

Steps:

• Cut corn tortillas in triangles (as you would cut a pie), fry tortilla chips in cooking oil until crispy.
• Remove from oil and set on paper towels to drain. Lay out tortilla chips on a cookie sheet.
• Heat refried beans in skillet for about 6-8 minutes, stirring so they do not stick to skillet.
• Remove skin and seed from Avacado and mash well, adding salt to taste.
• Then take 1 cheese quarter, and place on each tortilla chip. Place cookie sheet in 350 degree oven about 1-2 minutes until cheese has slightly melted but not completely.
• Remove chips from cookie sheet and place on a platter.
• Then take 1/2 teaspoon of refried beans and 1/2 teaspoon of mashed avacado, top each one with 1 slice of jalapeno.
• Enjoy!