Chi Chis Salsa Recipes

Steps:

• Dice the stewed tomatoes and combine in sauce pan with onions, fresh tomatoes, salt and pepper. Bring to just a boil. Boil hard 1 minute and remove from heat. Put half of the mixture through a blender, just to mince fine but not puree. Return to remaining half of mixture. Add Tabasco to taste. Cool and refrigerate in tightly covered container. Use within a few weeks and it freezes up to 6 months.

Steps:

• Cut up stewed tomatoes and combine in saucepan with onions, fresh tomato, salt and pepper.
• Bring just to a boil.
• Boil hard 1 min.
• and remove from heat.
• Put half of mixture through blender just to mince fine, but not to puree.
• Return to remaining half of mixture.
• Cool and refrigerate in tightly covered container.
• Use within a few weeks.
• Freezes well up to 6 months.

Steps:

• In a small bowl, mix together the tomatoes, onion, jalapeno, coriander. Season with salt and pepper. Cover with plastic wrap and set aside for 1 hour. Serve with Tortilla Chips.
• Pour the oil into a large heavy-bottomed pot to a depth of about 2 inches. Place a deep-frying thermometer in the pot. Heat the oil over medium heat to 360 degrees F.
• Meanwhile, stack the tortillas, and cut the pile into sixths to make chips.
• Raise the heat to high. Working in batches, fry the chips, turning them with a skimmer or slotted spoon, until golden brown, about 2 minutes. Using a slotted spoon, transfer the chips to a paper towel-lined pan to drain. (Return the oil to the proper temperature between batches.) Cool and season with salt. Serve.

Steps:

• Brown ground pork, onions.
• Add diced chilis, La Victoria salsa.
• Add 3 cups water.
• Add Ortega taco seasoning.
• Add 1/2 tsp salt.
• add 2 tbsp cumin.
• combine 2 tbsp corn starch and 1/4 cup water and add too sauce.
• continue to simmer till thickened.