Homemade Salsa On The Fly Paula Deen Recipes

Steps:

• In a large glass bowl, combine all ingredients. Stir well with a spoon. Cover with plastic wrap and chill until serving time.

Steps:

• Salsa:.
• Combine all ingredients, and any extra ingredients you may want to add, in a large glass bowl.
• Stir well with a spoon.
• Cover with plastic wrap and chill until serving time.
• Tortilla Chips:.
• Arrange the tortillas in a stack and cut into 6 equal wedges.
• Pour about 1-inch of oil in a large frying pan over medium-high heat to 350 degrees F on a deep-fat frying thermometer.
• Fry just a few at a time, turning occasionally, until crisp and lightly browned, about 1 minute.
• Drain on paper towels; sprinkle lightly with salt, if desired.
• Store in an airtight container.
• House Seasoning:.
• Mix ingredients together and flavor chips to taste.
• Store leftover seasoning in an airtight container for up to 6 months.

Steps:

• In a food processor, add onion and jalapeño and process to your liking (if you want chunky, don't process very long).
• Add Rotel, tomatoes and juice, green chilies and process.
• Put in bowl and add spices.
• Chill for a couple of hours for flavors to combine.
• PS If you are brave you can add 2 cans of hot Rotel.