Cowboy Salsa Recipe Pioneer Woman Food

COWBOY CHOPPED SALAD

Cowboy Chopped Salad image

Provided by Ree Drummond : Food Network

Time 16m

Yield 4 to 6 servings

Number Of Ingredients 23

Ingredients

12 slices bacon, chopped
Vegetable oil, for frying
4 corn tortillas, cut into strips
1 cup mayonnaise
1/2 cup sour cream
1/4 cup barbecue sauce
1/4 cup chopped fresh flat-leaf parsley
2 tablespoons chopped chives
1 clove garlic, finely chopped
Buttermilk, as needed to adjust the consistency
Hot sauce, as needed
Kosher salt
1 head iceberg lettuce, cut into chunks and sliced
1 pint grape tomatoes, halved
1 bunch scallions, sliced
1 pound Cheddar, grated
Pico de gallo, store-bought or homemade, recipe follows, for topping
12 Roma tomatoes (slightly underripe is fine)
3 yellow or red onions
2 cups fresh cilantro leaves
1 to 2 jalapenos, plus more if needed
1 lime
Salt

Steps:

For the bacon and tortilla strips: Fry the bacon in a medium skillet over medium heat until crisp, about 8 minutes. Drain on paper towels. Add some vegetable oil to the bacon skillet and fry the tortilla strips until crisp, approximately 1 minute. Drain on paper towels.
For the BBQ ranch dressing: In a bowl, whisk together the mayonnaise, sour cream, barbecue sauce, parsley, chives and garlic. Adjust the consistency with buttermilk to make it a little thinner. Taste and add hot sauce and salt as needed.
For the salad: Put the lettuce, tomatoes, scallions, bacon and most of the cheese into a bowl. Drizzle over the dressing and stir. Scatter over some pico de gallo, the tortilla strips and the reserved cheese, then serve.
Dice up equal quantities of the tomatoes and onions. Roughly chop the cilantro. Now slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump these 4 ingredients into a bowl.
Slice the lime in half and squeeze the juice from one half into the bowl. Sprinkle with salt and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt, lime juice or more diced jalapeno as needed. Yield: 8 servings

RESTAURANT-STYLE SALSA (PIONEER WOMAN)

Restaurant-Style Salsa (Pioneer Woman) image

I must say I was skeptical of making salsa with other than fresh tomatoes, but i was pleasantly surprised. Like Pioneer Woman, I also don't like most of the store-bought salsa because of the vinegar flavor. I used diced tomatoes instead of whole and a lot more cilantro, but the recipe is posted as written. Recipe courtesy of The Pioneer Woman Cooks, Food From My Frontier.

Provided by AmyZoe

Categories Vegan

Time 10m

Yield 12 serving(s)

Number Of Ingredients 10

Ingredients

28 ounces whole tomatoes (in juice)
20 rotel
1/4 cup onion, chopped
1 jalapeno
1 garlic clove, minced
1/4 teaspoon sugar
1/4 teaspoon salt
1/4 teaspoon ground cumin
lime, half and juiced
1/2 cup cilantro (more to taste)

Steps:

Into a food processor or blender, add the whole tomatoes with their juice, the Rotel, and the onion.
Quarter the jalapeno lengthwise, then slice it thinly.
Add the jalapeno and garlic to the mix.
Next, add the sugar, salt, cumin, lime juice, and cilantro.
Pulse several times until it reaches the consistency you like.
Serve with chips.

COWBOY CAVIAR

Cowboy Caviar image

Black beans absorb other flavors superbly, so try to leave this for at least 20 minutes before serving to allow the different flavors to blend together.

Provided by Ben S.

Categories Appetizers and Snacks Dips and Spreads Recipes Bean Dip Recipes

Time 40m

Yield 8

Number Of Ingredients 10

Ingredients

1 (15.5 ounce) can black beans, drained
1 (15.5 ounce) can black-eyed peas, drained
1 (14.5 ounce) can diced tomatoes, drained
2 cups frozen corn kernels, thawed
½ medium onion, chopped
¼ green bell pepper, finely chopped
½ cup chopped pickled jalapeno peppers
½ teaspoon garlic salt
1 cup Italian salad dressing
¾ cup chopped cilantro

Steps:

Mix beans, peas, tomatoes, corn, onion, bell pepper, and jalapeno peppers in a large bowl. Season with garlic salt. Add dressing and cilantro; toss to coat. Refrigerate for 20 minutes or until ready to serve.

Nutrition Facts : Calories 233.4 calories, Carbohydrate 32.3 g, Fat 9.1 g, Fiber 7.8 g, Protein 7.9 g, SaturatedFat 1.5 g, Sodium 1255.3 mg, Sugar 5.5 g

SO SIMPLE COWBOY CAVIAR

So Simple Cowboy Caviar image

Had this at a potluck picnic and it was wonderful. I sought out the woman who made it and got the recipe. The secret is to drain it before serving so it isn't swimming in dressing. Serve with tortilla chips. I use cider vinegar but feel free to use white, red, raspberry or any other flavor of your choice. Can sizes are given for the current commonly available sizes in the US. Adjust ingredients for your taste. Times do not include marinate or draining time.

Provided by Ducky

Categories Peppers

Time 20m

Yield 8 cups, 16 serving(s)

Number Of Ingredients 11

Ingredients

1/2 cup oil
1/2 cup sugar
1/2 cup vinegar (flavor of your choice)
1 (16 ounce) can pinto beans, rinsed and drained
1 (15 ounce) can black-eyed peas, rinsed and drained
1 (15 ounce) can black beans, rinsed and drained
1 (7 ounce) can white shoepeg corn, rinsed and drained
1 green bell pepper, diced
1 red bell pepper, diced
1 orange bell pepper, diced
1 onion, diced

Steps:

In small saucepan, combine oil, sugar and vinegar.
Heat and boil 1 minute and then cool completely.
In large bowl, combine beans, peas, corn, peppers and onions.
Pour vinegar mixture over bean/pepper mixture and mix to thoroughly coat.
Cover and marinate overnight.
Drain for 2-3 hours before serving.

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