Blender Salsa

If you want a quick salsa, this is so easy and so yummy!

2 cans mexican stewed tomatoes (do not use store brands, it is not as good, use name brands)
1 can diced green chiles
1/4 cup cilantro
1 bunch green onions
1 tsp garlic salt

Mix in a blender!

Tomatillo Green Salsa

Easy and good. Great as salsa or to season chicken/beef/pork for burros or enchiladas.

28 oz. can tomatillos with juice (usually found in mexican section of grocery store)
½ bunch cilantro (1/2 C) *I just cut off the top of the bunch and use the top leafy part (not the bottom stems)
Two 4 oz. green chiles
½ C onion, chopped
½ C chicken broth
5 T. sugar
½ t. cumin
½ t. garlic salt
1 lime, juiced (I just squeeze it by hand)
dash salt & pepper...to taste

Dump everything in the blender and blend until smooth and everything is chopped finely.

Cranberry Salsa

1 pkg fresh cranberries
1 small handful of cilantro
2 green onions
1/2 t cumin
1 med. jalepeno (seeds removed) - to taste
3/4 cup sugar

Blend in food processor. Sit in refrigerator for 4 hours. Serve on top of 1 block of cream cheese.

Salsa Chicken Marinade

***my ABSOLUTE favorite marinade EVER***

4 chicken breasts

1 C. Pace Picante Sauce

1/2 C. Paul Newman's Italian dressing

Juice of 1/2 lg. lemon

salt

pepper

Mix all together and marinade for several hours or overnight.

Texas Caviar Salsa

I got this recipe from Catherine T. She brought some for me once and I had to have the recipe. I don't know why it's so good, but it is. When I want something salty, nothing beats a bowl of this with tortilla chips. Plus, it’s healthy (depending on what you’re dipping in it).

2 cans shoepeg corn (usually comes in a short, fat can—small white kernels)
2 cans black-eyed peas
1 can diced green chilies
4-6 tomatoes, diced
1 bell pepper diced (I like orange or yellow)
diced: cilantro, green onions, garlic (to taste)
¼-1/2 cup zesty italian dressing (bottled, not powder)
Salt, pepper, jalapenos and Tabasco to taste

Mix together in a big bowl and chill overnight for best flavor (we usually can’t wait that long).

Notes: My taste buds can’t handle spicy, so I omit the jalapenos, Tabasco, and a little less than half of the diced chilies. To me the chilies I do put in and the cilantro give it enough bite. Also, I often just include one can each of the corn and black-eyed peas.

Broiled Tex Mex w/ black beans & rice

steak strips
2 tbsp extra-virgin olive oil
2 tsp ground cumin
2tsp chili powder
1 tsp sugar
Kosher salt & freshly ground black pepper

Toss and coat steak in olive oil, sprinkle on seasoned mixture. Broil under top rack in oven, on foil covered baking sheet. Turn once. Broil until fully cooked and browned. (sometimes I just cook it in a frying pan on the stove)

Serve over rice and black beans. I thought the spices might be too spicy/hot for my kids, but they love it!

Avocado and Tomato Salad

3/4 cup quartered grape or cherry tomatoes
1 med. avocado, diced
1/4 cup finely diced red onion
2 tbsp minced fresh cilantro
1 tsp fresh lime juice
1 tsp salt

Gently mix ingredients in a bowl. Serve with Broiled Tex Mex recipe above. This is also yummy with tortilla chips! (by: Bethany S.)

Chicken Burros/Chimi’s

3-4 Chicken Breasts (I use frozen)
1/3 C chicken broth (or you could use water)
1 Taco Seasoning Packet (divided)

Place chicken in crock pot with broth and sprinkle ¼-1/3 of taco seasoning on top. Cook on low for 4-5 hours…till chicken’s cooked through. Take out chicken and shred or cut up. Drain juices from crockpot. Place chicken back in pot and add:

Remaining Taco Seasoning packet
1 Herdez Salsa “Salsa Casera” – mild (small jar)
1 4 oz. can diced green chiles

Mix together. Using tortillas and cheese, place cheese in tortilla and meat on top (to make a burro). Roll up. If you just want chicken burros, heat up tortillas first. To make chimis, roll up burros and place on cookie sheet. Spread butter on top of each burro and bake at 400 for 20 minutes or until golden brown. I serve with sour cream, cheese & homemade green sauce (recipe below), but you can serve with whatever. Then with left over meat I make enchiladas…I can add that recipe next week. *These burros work great with beef (roast) or pork roast.

Green Salsa

28 oz. can tomatillos, drained but reserve 1 C juice
½ bunch cilantro (1/2 C)
2 -4 oz. green chiles
½ C onion, chopped
½-1 C chicken broth
2 T. sugar
½ t. cumin
½ t. garlic salt
dash salt & pepper

Blend tomatillos, cilantro, chiles, onion and the tomatillo juice until smooth in blender. Place in pan and add other ingredients. Bring to boil. Then turn down heat and simmer for 10 minutes.
*Serve on chimi’s, as salsa, or I use this in my enchiladas also. I also mix some (2-3 T) into refried beans along with a scoop or two of sour cream and get great compliments on the beans…just to eat as a side item or as bean burros. (by Bethany P.)