Japanese Chili Touchdown Salsa Recipes

Steps:

• Place the ground beef, onion and garlic in a large saucepan over medium heat. Cook, stirring to crumble the beef, until the beef is no longer pink and the onion is tender. Drain off the fat and return the pan to the stove. Combine the chili powder, cumin and basil; sprinkle over the beef. Cook and stir to coat the meat and toast the spices a little.
• Pour in the tomatoes, green chilies, tomato sauce, beer and vinegar. Bring to a boil and stir to loosen any bits that are stuck to the bottom of the pan. Mix in the brown sugar, hot pepper sauce, salt and pepper. Reduce the heat to low, cover and simmer for 3 hours. Remove the lid for the last 30 minutes of cooking.

Steps:

• Place the tomatillos, chiles, garlic cloves, and onion in a dry, cast iron pan. Toast, turning occasionally over medium-high heat until the husks of the tomatillos have blackened and their skins turn translucent. The goal is to soften the tomatillos by blackening the skin without allowing them to split. Remove from pan, and allow to cool slightly.
• Remove the husks from the tomatillos and the stems from the peppers. Place into the bowl of a food processor with the cilantro and salt to taste; process to desired consistency. Pour the salsa into a saucepan, and cook over medium heat for about 5 minutes to mellow the flavors and remove the raw taste.

Steps:

• Toast the chile Japones in a hot cast iron frying pan. Be careful as the fumes are really strong.
• Peel the papery skin off the tomatillos and boil in water until they turn a yellowish color or until they are soft (about 10-15 minutes).
• Put the toasted chilies, garlic, onion and cooked tomatillos in a food processor and mix until well blended and chilies are tiny flecks. If too thick, add a little of the tomatillo water.
• Pour into a container and add the chopped green onions and chopped cilantro. Mix well. Store in refrigerator.

Steps:

• In a large saucepan, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans and tomato juice; heat through. Serve with the cheese, peppers, sour cream and onions if desired.

Steps:

• Combine tomatoes, red onion, yellow onion, green chilies, lime juice, cilantro, garlic, cumin, and salt in a food processor. Pulse processor until mixture is combined, yet remains chunky. Transfer to a bowl, cover with plastic wrap, and refrigerate at least 1 hour.

Steps:

• Brown meat or tofu in skillet, drain if using beef.
• Add the marinated bean salad, undrained, to the skillet.
• Add the salsa and heat all the ingredients to blend the flavors and enjoy.

Steps:

• In a large skillet, cook beef over medium heat 6-8 minutes or until no longer pink, breaking into crumbles; drain. Transfer to a 6-qt. slow cooker. Repeat with sausage., Stir in the next 13 ingredients. Cook, covered, on low 4-5 hours or until heated through. If desired, top with shredded cheddar cheese, sour cream and chopped green onions when serving.

Steps:

• 1. In Dutch oven or soup pot, fry the chopped bacon until crisp. Remove bacon from pot and drain on paper towels and set aside. In this same pot brown ground beef and onions, drain off excess fat. Add tomato soup, mushrooms, beans, and seasonings and mix well. Add beer and bring to a boil, reduce heat, cover and simmer 3 hours. Stir occasionally.
• 2. The original recipe says to serve over hot rice and top with Parmesan cheese, but we like it better with oyster crackers or corn chips and topped with shredded cheddar cheese.

Steps:

• In food processor place jalapenos and onions.
• Process for just a few seconds.
• Add both cans of tomatoes, salt, sugar, and cumin.
• Process all ingredients until well blended but do not puree.
• Place in covered container and chill.
• A couple of hours of chilling will help blend and enrich the flavor.
• Serve with your favorite thin corn tortilla chips.

Steps:

• 1. In Medium Saucepan, add oil, crushed garlic and chili pods. Cook till chilies are well toasted. 2. Add Cilantro,Salt and Clamato. Bring to a slow boil. Turn down heat and simmer 5 minutes to soften chilies. 3. Pour entire saucepan of ingredients into blender and blend well for 2 minutes. 4. Add Tomato Sauce and 1/2 cup of water and mix again for 2 minutes. Pour into your favorite tailgate party salsa bowl. 5. Let salsa rest for 15 minutes. Then refrigerate till game time. Great with chips, grilled meats, tacos, on sandwiches,uses are endless. (for milder salsa, add 1 more can of tomato sauce.)