looking for an award winning homemade salsa recipe!?
- Thread starter JohnnyD
- Start date
I didn't invent this recipe but I have used it on tons of occasions. I hope you like it! (If you want a cold salsa, chill it in the fridge for a few hours before serving)
INGREDIENTS
4 cups chopped tomatoes
2 cups green bell pepper, chopped
3/4 cup chopped onion
1 cup jalapeno pepper
1 1/2 teaspoons salt
1/2 teaspoon minced garlic
1 1/4 cups cider vinegar
DIRECTIONS
Place tomatoes, bell peppers, onion, hot peppers, salt, garlic, and vinegar in a saucepan or pot Bring mixture to a simmer. Cover, and let simmer 50 to 60 minutes. The longer the salsa simmers, the spicier it will become.
INGREDIENTS
4 cups chopped tomatoes
2 cups green bell pepper, chopped
3/4 cup chopped onion
1 cup jalapeno pepper
1 1/2 teaspoons salt
1/2 teaspoon minced garlic
1 1/4 cups cider vinegar
DIRECTIONS
Place tomatoes, bell peppers, onion, hot peppers, salt, garlic, and vinegar in a saucepan or pot Bring mixture to a simmer. Cover, and let simmer 50 to 60 minutes. The longer the salsa simmers, the spicier it will become.
icybicycle
New member
Would you believe friends that this recipe was entered in a
chili cook-off contest using our chili mix and WON!!
Chipotle Chili
¼ cup olive oil
1 ½ cups onion, diced
4 cloves garlic, minced
2 tsp cumin
½ tsp red pepper flakes
½ tsp black pepper
2 tsp chipotle chili powder
2 tbsp tomato paste
4 large carrots, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
3 stalks celery, diced
1 28-oz can whole peeled tomatoes, drained, chopped
2 cups tomato juice
2 1-oz cans kidney beans, drained
1 15-oz can pinto beans, drained
2 tbsp Chipotle Tabasco sauce
salt to taste
Garnish:
16 oz. sour cream
2 tbsp. Chipotle Tabasco sauce
8 oz. shredded sharp cheddar cheese
Heat oil in large heavy pot over high heat.
Add onions garlic, cumin pepper flakes and black pepper.
Sauté until onions are transparent.
Stir in chili powder and tomato paste.
Sauté for 30 seconds then stir in celery, carrots and peppers.
Cook and stir for 2-3 minutes.
Stir in tomatoes, tomato juice and beans.
Bring the mixture to a boil.
Reduce heat and simmer for 20 minutes.
Stir in the Chipotle Tabasco sauce and season to taste.
To make garnish:
Stir together the Chipotle Tabasco sauce and sour cream.
Top each bowl of chili with a spoonful of the sour cream/Tabasco mixture and then sprinkle with cheese.
Serve immediately.
Award winning recipe - 1st Place
Avocado Coulis
2 ripe Haas avocados, peeled, pitted and cut into bite sizes
½ cup chicken broth.
2 roasted jalapeno peppers, seeded.
1 clove garlic
1 tsp. lime juice
salt & pepper to taste.
In a food processor, combine avocado, chicken broth,
jalapeno peppers and garlic until puréed.
Add salt & pepper to taste.
Pass through a fine mesh strainer and thin down
(if needed) with a bit of water or broth.
We dipped our homemade tortillas in the coulis
and served it warn over quesadillas.
Yield 2 cups.
So easy…so good!
~~~~~~
Habanero Hot Sauce
5-6 Habanero Chiles
1 cup vinegar
3/4 cup water
1 tsp oregano
4 cloves garlic
1 tsp sugar
1/2 tsp salt
Combine all ingredients in blender.
Add salt.
Blend at high speed for 1 minute.
Sprinkle on eggs, soups, pasta or anything needing an extra kick.
This is an outstanding sauce that is addictive and is easy to make
chili cook-off contest using our chili mix and WON!!
Chipotle Chili
¼ cup olive oil
1 ½ cups onion, diced
4 cloves garlic, minced
2 tsp cumin
½ tsp red pepper flakes
½ tsp black pepper
2 tsp chipotle chili powder
2 tbsp tomato paste
4 large carrots, diced
1 green bell pepper, diced
1 red bell pepper, diced
1 yellow bell pepper, diced
3 stalks celery, diced
1 28-oz can whole peeled tomatoes, drained, chopped
2 cups tomato juice
2 1-oz cans kidney beans, drained
1 15-oz can pinto beans, drained
2 tbsp Chipotle Tabasco sauce
salt to taste
Garnish:
16 oz. sour cream
2 tbsp. Chipotle Tabasco sauce
8 oz. shredded sharp cheddar cheese
Heat oil in large heavy pot over high heat.
Add onions garlic, cumin pepper flakes and black pepper.
Sauté until onions are transparent.
Stir in chili powder and tomato paste.
Sauté for 30 seconds then stir in celery, carrots and peppers.
Cook and stir for 2-3 minutes.
Stir in tomatoes, tomato juice and beans.
Bring the mixture to a boil.
Reduce heat and simmer for 20 minutes.
Stir in the Chipotle Tabasco sauce and season to taste.
To make garnish:
Stir together the Chipotle Tabasco sauce and sour cream.
Top each bowl of chili with a spoonful of the sour cream/Tabasco mixture and then sprinkle with cheese.
Serve immediately.
Award winning recipe - 1st Place
Avocado Coulis
2 ripe Haas avocados, peeled, pitted and cut into bite sizes
½ cup chicken broth.
2 roasted jalapeno peppers, seeded.
1 clove garlic
1 tsp. lime juice
salt & pepper to taste.
In a food processor, combine avocado, chicken broth,
jalapeno peppers and garlic until puréed.
Add salt & pepper to taste.
Pass through a fine mesh strainer and thin down
(if needed) with a bit of water or broth.
We dipped our homemade tortillas in the coulis
and served it warn over quesadillas.
Yield 2 cups.
So easy…so good!
~~~~~~
Habanero Hot Sauce
5-6 Habanero Chiles
1 cup vinegar
3/4 cup water
1 tsp oregano
4 cloves garlic
1 tsp sugar
1/2 tsp salt
Combine all ingredients in blender.
Add salt.
Blend at high speed for 1 minute.
Sprinkle on eggs, soups, pasta or anything needing an extra kick.
This is an outstanding sauce that is addictive and is easy to make
N
nikkibob03
Guest
I make this one all the time:
4 - 5 roma tomatoes, cubed
1 roma tomato, peeled (if you want extra juice in your salsa)
3 - 4 small cloves garlic, chopped
1 splash of lime or lemon juice
2 Serrano peppers
2 - 3 jalapeno peppers
1/2 tsp cayenne pepper
1/8 tsp ground cumin
1 tsp salt (you usually don't need this much)
1/3 bunch fresh cilantro, chopped
1/2 large yellow or white onion
You don't have to be exact on any ingredients, I usually just throw them into the cuisinart and it always, always, always comes out delicious. My secret is making it the day before you want to eat it so the flavors really soak in. It seems to be spicier the next day
4 - 5 roma tomatoes, cubed
1 roma tomato, peeled (if you want extra juice in your salsa)
3 - 4 small cloves garlic, chopped
1 splash of lime or lemon juice
2 Serrano peppers
2 - 3 jalapeno peppers
1/2 tsp cayenne pepper
1/8 tsp ground cumin
1 tsp salt (you usually don't need this much)
1/3 bunch fresh cilantro, chopped
1/2 large yellow or white onion
You don't have to be exact on any ingredients, I usually just throw them into the cuisinart and it always, always, always comes out delicious. My secret is making it the day before you want to eat it so the flavors really soak in. It seems to be spicier the next day