You will need the food processor and a heated grill to prepare this recipe.
The key to aquiring the flavor of this salsa is to fire roast the tomatoes and the jalapenos, and to add a little mesquite flavored liquid smoke.
Use a mesquite grill, as these steps are crucial to getting the rich smokey flavor. I like to use chipotle peppers, or smoked red jalapeno peppers.
You may too,but green jalapeno peppers will work fine.
6 medium tomatoes
10 jalapenos (red is best)
1/4 of a medium Spanish onion
2 cloves garlic (minced)
2 tablespoons chopped fresh cilantro
2 tablespoons white vinegar
2 teaspoons salt
1 1/2 teaspoons mesquite flavored liquid smoke
1. Preheat your barbecue grill to high temperature.
2. Remove any stems from the tomatoes, then rub some oil over each tomato. You can leave the stems on the jalapenos.
3. Place the tomatoes on the grill when it's hot.
After about 10 minutes, place all of the jalapenos onto the grill.
In about 10 minutes you can turn the tomatoes and the peppers.
When almost the entire surface of the peppers has charred black you can remove them from the grill.
The tomatoes will turn partially black, but when the skin begins to come off they are done.
Put the peppers and tomatoes on a plate and let them cool.
4. When the tomatoes and peppers have cooled, remove most of the skin from the tomatoes and place them into a food processor.
Pinch the stem end from each of the peppers and place them into the food processor as well.
Toss out the liquid that remains on the plate.
5. Add the remaining ingredients to the food processor and puree on high speed for 5-10 seconds or until the mixture has a smooth consistency.
6. Place the salsa into a covered container and chill for several hours or overnight while the flavors marry.
Makes approximately 2 cups, so I usually do 2 batchs.
Try this picante sauce you will swear it tastes better then any national leading brand you've tasted.
You can make this mild medium or hot.
1 10.75-ounce can tomato puree
1 can full of water (1 1/3 cups)
1/3 cup chopped Spanish onion
1/4 cup chopped fresh jalapeno peppers, with seeds (3-4 peppers)
2 tablespoons white vinegar
rounded 1/4 teaspoon salt
1/4 teaspoon dried minced onion
1/4 teaspoon dried minced garlic
1. Combine all ingredients in a saucepan over medium/high heat.
2. Bring to a boil then reduce heat and simmer for 30 minutes or until thick.
3. When cool, bottle in 16 ounce jar and refrigerate overnight.
Makes 2 cups (16 oz.).
For the mild version of the salsa, reduce the amount of fresh jalapenos to 2 rounded tablespoons (2-3 jalapenos).
For the hot variety, increase the amount of jalapenos to 1/3 cup (4-5 jalapenos).
Tortilla Style Chicken Enchaladas
This meal is prepared with the recipes to the left and goes best with spanish rice and refried beans.
2 cups chopped tomatoes (drained)
1/3 cup green onion slices
1/4 teaspoon salt
Vegetable oil for frying
12 corn tortillas
1 1/2 cups Picante Sauce (on right)
2 cups chicken meat (I bake a chicken and pull it off the bone w/fork)
2 cups shredded chedar cheese
1/2 cup chopped black olives
Tomato and Avocado slices
Combine chopped tomatos, onions and salt; mix well.
Heat about 1/2 inch oil in skilet untill hot but not smoking.
Quickly fry each tortilla in oil to soften, about 2 seconds on each side; drain on paper towels.
Dip 4 tortillas into picante sauce; place 1 inch apart on baking sheet.
Top each with 1/4 cup (or more) of chicken 1/4 cup (or more) of cheese.
Dip 4 more tortillas into picante sauce; place on cheese layer and top with 1/2 cup tomato mixture.
Dip remaining tortillas in picante sauce; place on tomato mixture.
Top with remaining chicken and cheese.
Spoon remaining picante sauce over chicken and cheese.
Bake at 350 F for 15 to 20 minutes or until hot.
Garnish with lettuce, tomato and avocado slices; serve with salsa, sour cream and black olives on the side.
2 cups dried pinto beans
1 cup diced bacon or salt pork or meaty ham bone
1 medium onion, chopped
2 cloves garlic, minced
2 T. chili powder
1 tsp. ground cumin
1 tsp. salt
1 fresh tomato, chopped
12 oz can beer
1 (4 oz) can chopped green chiles, drained
1 or 2 jalapeno peppers, stemmed, seeded and chopped (optional)
Wash beans well.
Combine beans, beer, and water to cover beans by 2".
Partially fry bacon or salt pork.
Add to beans and liquid in pot.
Add more water if necessary.
Add rest of ingredients except salt and cook about 2 hrs, or until nearly tender.
Add salt and cook until tender.
Refrigerate several hrs, or overnight before serving.
This is teriffic served with the above dish with tortilla chips!!
Marinated Zucchini Salad With Chipotles
2 medium zucchini
1/2 tsp. salt
5 Tbsp white vinegar
1 clove garlic, minced
1/4 tsp. oregano
1/2 c. olive oil
1 cup garbanzo beans, drained
3 green onions, sliced
1/2 cup sliced ripe olives
1 ripe avocado, cut into 1/2" cubes
1 chipotle in adobo sauce, minced
3 Tbsp grated Romano cheese or 1/2 cup freshly grated Parmesan cheese
1 head Boston lettuce, cored, separated into leaves
Cut zucchini in half lengthwise, and slice 1/4" thick, crosswise.
Place slices in bowl and toss with salt.
Spread out on several thicknesses of paper towels to drain for 30 min.
Combine vinegar, garlic, and oregano.
Gradually whisk in oil. Add zucchini, onions, beans, and olives.
Refrigerate, covered, at least 30 min. and up to 4 hrs.
Just before serving, add avocado, chipotle and cheese; toss to mix.
Serve over bed of lettuce.
Refrigerate several hours or overnight before serving. Serve with tortilla chips.
6 oranges, sliced
3 lemons, sliced
1 lime, sliced
1 cup sugar
1/2 pt. brandy
1 gal. dry red wine
Arrange lemons, limes and oranges in the bottom of a large punch bowl.
Sprinkle sugar over fruit
More sugar may be added if oranges are sour.
Add the brandy and allow to sit at least 1 hour.
Add wine, stir well and allow to sit 30 minutes or more.
Serve over ice in stemmed glasses.
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