CHEESY SALSA CHICKEN

CHEESY SALSA CHICKEN RECIPE

INGREDIENTS

• 4 skinless, boneless chicken breasts or thighs
• 1 16 oz jar chunky salsa, medium
• 4 slices Swiss cheese
• 4 slices tomato
• 1 tbs. butter

INSTRUCTIONS
Brown chicken in butter using a skillet. Once browned, cover chicken with salsa. Cover and let simmer, about 30 minutes, or until chicken is done.
Remove from heat. Cover each piece with a slice of tomato and a slice of cheese.
Replace cover and let the cheese melt and tomato warm, about 10 minutes.
Serves four. White rice is very good with this. The salsa recipe is ready to serve...enjoy it !
andy's-famous-salsa.

CHILE SALSA (WITH VARIATIONS)

CHILE SALSA RECIPES

INGREDIENTS

• 6 chiles de arbol
• 1 teaspoon olive oil
• 1 very large or 2 medium tomatoes (3/4 lb.)
• 1/4 cup onion, peeled and quartered
• 2 tablespoons tomato juice or V8
• 3 cloves garlic, peeled
• 1 teaspoon salt, or to taste

INSTRUCTIONS
Heat olive oil in a skillet; roast the chiles (be sure there is good ventilation in the house!) in hot oil until brown. Peel, mince and crush garlic. Add to skillet when the chiles begin to turn color; do
not allow garlic to brown. Add quartered onions, cooking only until slightly translucent (this takes the "bite" off).

Put all ingredients into a food processor, blender or Vitamix machine and process briefly (only a few seconds) until a chunky puree is obtained.
Two Pepper Salsa: Green or red bell peppers, quartered and seeded, may be added when all ingredients are transferred to food processor, if desired.

Roast Garlic Chile Salsa: To make a roast garlic version, dip an entire head of unpeeled garlic in olive oil and wrap it in aluminum foil. Roast in oven for 40 minutes at 350F. Alternatively, peel about 20 cloves of garlic, then saute them in 1/4" olive oil in a heavy bottom pan, turning them over as they take on a toasted color; crush them flat when they are tender and saute a minute more before transferring to blender with other ingredients. The salsa recipe is ready...enjoy it ! Nice !
pesos-salsa-tortilla-roll-ups.

GREEN SAUCE (SALSA VERDE)

GREEN SAUCE (SALSA VERDE)

This is an herb vinaigrette sauce. Served with hot or cold (usually boiled) meats.

INGREDIENTS

• 1 c. parsley
• 3 anchovy fillets
• 1 small boiled potato, cold
• 1 small dill pickle
• 1 tsp. salt
• 1 clove garlic
• 1 small onion
• 1 cup oil (olive)
• 2 tbsp. white vinegar (wine)
• 1/8 tsp. pepper

INSTRUCTIONS
Chop parsley, potato, anchovy, pickle, garlic and onion finely. Beat oil in slowly, little by little as though preparing mayonnaise. Add salt, pepper and vinegar.
May substitute capers for pickles.
Lemon juice can be substituted for vinegar and fresh basil and tarragon can also be used. The salsa recipe is ready !

FIERY FRUIT SALSA

FIERY FRUIT SALSA

Try this salsa recipe....Sweet mango is a welcome addition to this spicy chipotle salsa.

INGREDIENTS

• 1 can (14.5 oz) Muir Glen® organic fire roasted diced tomatoes, drained
• 1/2 ripe medium mango, peeled, diced (3/4 cup)
• 1/4 cup sliced green onions (4 medium)
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lime juice
• 1 teaspoon finely chopped chipotle chile in adobo sauce
• 1/4 teaspoon coarse salt (kosher or sea salt)

INSTRUCTIONS
In food processor, place drained tomatoes. Cover and process until coarsely chopped. Place in medium bowl.
Stir in remaining ingredients.
Serve with meat or fish, or with tortilla chips as desired.
Makes 6 servings (1/3 cup each).
Do-Ahead: Make the salsa up to 24 hours ahead of time, and store tightly covered in the refrigerator.
The salsa recipe of fiery fruit salsa is ready to serve....!

SALSA GUACAMOLE

SALSA GUACAMOLE
A great salsa recipe to try !
INGREDIENTS
Salsa:

• 1 can (14.5 oz) Muir Glen® organic fire roasted or plain diced tomatoes, well drained
• 1/4 cup chopped onion
• 2 tablespoons chopped fresh cilantro
• 1/4 teaspoon coarse salt (kosher or sea salt)
• 1 clove garlic, finely chopped
• 1 small fresh jalapeño chile, seeded, finely chopped

Guacamole:

• 3 ripe large avocados (about 1 1/2 lb) pitted, peeled
• 2 tablespoons fresh lime juice
• 1/2 teaspoon coarse salt (kosher or sea salt)
• 1/2 teaspoon red pepper sauce
• 1 clove garlic, finely chopped

INSTRUCTIONS
In medium bowl, stir together salsa ingredients.
In another medium bowl, place avocados; coarsely mash. Stir in remaining guacamole ingredients. Spoon guacamole into shallow serving bowl; top with salsa.
Serve with tortilla chips as desired. The salsa recipe of guacamole is ready ! Enjoy it !
avocado-corn-salsa

SALMON FILET WITH MANGO CILANTRO SALSA

SALMON FILET WITH MANGO CILANTRO SALSA ..a great salsa recipe to try...nice one !

INGREDIENTS

Salmon Filet with Mango Cilantro Salsa:

• 4 6-ounce portions salmon filet

Mango Cilantro Salsa:

• 1 ripe mango, peeled and ½-inch diced
• ¼ cup chopped scallion, green part only
• ¼ cup diced red bell pepper
• 1 tablespoon finely diced fresh jalapeno
• 1 tablespoon chopped fresh cilantro
• 1 small clove garlic, minced
• 1 tablespoon freshly squeezed lime juice
• ¼ teaspoon salt
• ½ teaspoon extra-virgin olive oil

INSTRUCTIONS
Bake salmon filet at 400ºF for 15 to 20 minutes, depending on the thickness of the salmon. For Mango Cilantro Salsa, lightly toss all ingredients in bowl. Chill in refrigerator for at least 1 hour for flavors to meld. Serve salsa as an accompaniment to salmon. Mango Cilantro Salsa also goes nicely with grilled meat or chicken. The salsa recipe is ready to serve...great ! Enjoy !

avocado-corn-salsa

SALSA CORN MUFFINS

SALSA CORN MUFFINS ...another nice salsa recipe to try. Great one !

INGREDIENTS

• 1 cup yellow or blue corn meal
• 1 1/2 cups flour
• 1 teaspoon baking powder
• 1/2 teaspoon baking soda
• 1/3 teaspoon salt
• 3/4 cup buttermilk
• 1/2 cup Chi-chi's salsa verde
• 1/4 cup vegetable oil, Crisco or butter
• 2 teaspoon honey
• 1 egg
• 1/2 cup cream style corn
• 1 teaspoon finely chopped jalapenos (seeded)

INSTRUCTIONS
Preheat oven to 375°F.
Grease 12 small muffin cups or use cupcake liners.
In a large bowl, mix corn meal, flour, baking powder and salt.
In a separate bowl, beat together milk, salsa verde, oil, honey, and egg. Stir liquid ingredients into dry ingredients, mixing only enough to combine. Stir in jalapenos and corn.
Bake 20-25 minutes, or until golden brown.
The nice salsa recipe is ready. Great taste... Enjoy it !

Variations:
Substitute frozen or canned whole kernel corn for cream style corn. Add 1/2 cup of 3/4" cheese cubes. Add 1/4 chopped red bell peppers.

black-bean-salsa.