Ideas for salsa...?!
Ideas for salsa...?
We bought this salsa, It's fire roasted, medium heat southwestern garlic and cilantro salsa.
It's good but waaay to hot for us.
Still, I thought it might be good to use in cooking.
Any suggestions out there from you salsa lovers...?
4 weeks ago
This salsa is a lot more hot than it sounds...It has serrano peppers in it and you can see the seeds in it... Also, what does fire roasted mean....?
Answers:
4 weeks ago
This salsa is a lot more hot than it sounds...It has serrano peppers in it and you can see the seeds in it... Also, what does fire roasted mean....?
its great in homemade mac n cheese...thats my moms secret or some homemade nachos topped with the salsa and put it in the oven.
use it in chill or vegatable soup
it makes hamburgers and meat loaf extra moist and will add a nice tang.
medium and waaaay to hot? I won't go there...you from New York City??
You can add abit to your pasta sauce to add a bit more flavour, add it to tacos, mix it with a bit of sour cream to make a less spicy dip? theres lots....yummy
Chilaquiles are great. this is for breakfast. Cook some tortilla's in oil to make tortilla chips then put them in a pan whatever you think is enough for the people eating. Then when your done doing all of this put the pan with the chips in a low heat put 2 eggs and mix together for a lil while like 2 min. now add the salsa and some tomato can half of the can and some water mix it and add cheese on top. And now you have some Chilaquiles they are very good and the tomato sauce will make them less hot. You can add some beans on the side and put sour cream on top of chilaquiles.
If you liked them i deserve 10 pts!
A jar of salsa isn't that expensive. I'd give it to someone or chuck it and buy something in the mild variety. Want to make your jar of salsa go further and more tasty? Try adding fresh chopped tomato, fresh cilantro, fresh white or green onion chopped onion and fresh lime juice. Very, very yummy, tastes homemade, and it almost is!
SALSA CORN MUFFINS
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)
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.
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.
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2-IN-1 SALSA CHICKEN AND SOUP
This recipe will prepare two separate meals; Chicken Soup and Salsa Chicken Breasts with Rice. The soup is even better the second day.
Pour 1 tablespoon of olive oil into the bottom of a 5-7 quart Dutch oven or soup pot. Add 1 large whole onion, cut into 1/4 inch thick slices, 2 bay leaves, a sprig of fresh thyme and some freshly grated black pepper. Saute over high heat for 3-4 minutes, then push the onion mixture over to the outer sides of the pan and press the chicken against the bottom so that it makes direct contact and will be able to brown slightly. (Do not turn chicken over). Add 2-3 cloves peeled, minced garlic.
When a nice golden color is achieved (the onions have browned slightly and the lower part of the chicken is taking on color), add enough low sodium chicken broth or water to cover the chicken so that the breast remains uncovered. (Do not cover the breast, so that it will steam rather than boil). Sprinkle with salt, pepper, and garlic powder, if desired.
Add 1/2 cup chopped celery and 2 carrots (cut into 2 inch chunks) to the broth. Bring the water to a near boil and reduce to a simmer. Cover and allow to cook over very low heat until the chicken breast is tender when pierced with a fork (about 40 minutes, depending upon the size of the chicken).
Remove pan from heat. Using a sharp knife, slice along the center breastbone and remove the chicken breasts, keeping each side intact as an entire breast. Serve over rice which has been steamed according to package directions.
Top with a sauce prepared from 3 tablespoons mild or medium salsa (as desired), combined with 1/4 teaspoon hot pepper sauce and 1/2 teaspoon taco seasoning (optional). Top steaming hot rice with 1 tablespoon butter and place chicken over top of rice. Serve. (Note: the steamed chicken breast can alternatively be saved for other dishes such as chicken enchiladas or chicken salad; the white meat is best removed from the soup and put to other uses since it doesn't hold up well to the long cooking times required for a flavorful broth. If desired, you can simply add it back to the soup just before serving).
Return Dutch oven to heat; add enough water or broth to cover remaining chicken entirely. Bring to a boil and reduce heat. Simmer, uncovered, adding 2-3 chopped or sliced carrots, 2 stalks sliced celery, 1 sliced onion, and 1 minced shallot (optional). Cook over low heat until the vegetables are tender and the soup has reduced in volume by half, about 1 1/2 hours. Remove chicken and strain broth, returning cooked vegetables and small bits of chicken. Refrigerate overnight. The next day, skim fat from the top and discard.
Bring soup to a boil; taste for seasoning, adding salt, pepper, garlic and onion powder, as required. Serve with noodles, pasta, rice, dumplings, escarole or kale, cubed ham or prosciutto or white beans (or all of the above). Sprinkle with Parmesan cheese, if desired.
Variations: Add chopped green onions, fresh minced ginger and a chopped green apple for an Asian flair. For extra color in the broth, simmer a washed, unpeeled yellow onion throughout the cooking. Remove before serving.
This soup is light enough for hot Summer days or hearty enough for the coldest day in January, depending on how it is put together.
Take and use it to make stew or chili beans.the beans will take away from the heat.I would even say make some potatoes and sausage with the salsa as the tomato base.Sounds good to me.Drink milk when some chile's bite you back,it works....
use it mixed with sour cream, it makes a good dip OR use it in small quantities in a traditional costa rican salad. normally for a costa rican salad, i would recommend the traditional salsa, but the one you have might work.
for the salad:
wash 2-4 huge leaves of romaine lettuce. spread out onto 2 plates. wash, peel and pit 1 very large firm but ripe avocado (not so ripe that the only thing you can do with it is make guacamole). place one half on one plate and the other half on the other plate. wash (thoroughly clean) 7-8 small cooked frozen shrimps, make sure they are thawed but still chilled (the kind they use for shrimp cocktail; the baby ones are perfect for this recipe). place the shrimps (7-8 each) in the empty pit of the avocado halves. cut a small to medium onion (depending on how much you like onion) into long thin strips (or julienne it). spoon the desired amount of salsa onto the shrimp "sitting" in the avocado "pits". top with the julienned onion and garnish with cilantro. serves 2.
personally, because i eat extremely spicy foods, i usually use very spicy traditional salsa and add cilantro and minced habanero peppers (they are HOT as hell), sprinkle the juice of fresh lime onto the shrimps and garnish with onion and cilantro. it's divine!
NOTE: do not use the haas variety of avocado from california as they are WAY too small for this recipe. use the ones that look like jumbo mangos (they're usually from florida as they are imported from any one of the central-american coutries)
hope this helps!!