Fire House Salsa Food

FAV FIREHOUSE SALSA

Steps:

• 1. Place all ingredients into a food processor, blend on low speed til desired consistency.

FIREHOUSE SALSA

Steps:

• Put the first 9 ingredients into a food processor along with just the juice from the canned tomatoes. Process on low for about 10 seconds, until mixture is evenly chopped and mixed well.
• Add the tomatoes and process them into the salsa. This should take about 5 seconds at low speed.
• Pour salsa into a bowl and serve with tortilla chips.

FOUR ALARM FIREHOUSE SALSA

Steps:

• Add onion, garlic, cilantro (stems removed) to food processor, spin until finely chopped. (adding a little of the tomatoe at this time may help).
• Prepare peppers, by coring and quartering to make them more uniform (remove seeds and veins if desired). Add to food processor and spin until finely chopped.
• Add the drained Whole tomatoes, and puree.
• Combine all with diced tomatoes in a large mixing bowl and chill.

FIREHOUSE SALSA

Steps:

• Smoke the peppers over an open stove or barbeque flame until they are charred (a little blacked).
• Cut the peppers in half.
• Quarter the onion.
• Cut the garlic cloves in half.
• In the base of a blender, add the tomatoes, then dump the peppers, onion, and garlic.
• Turn on the blender.
• Blend until chunky.
• Add the salt, and a small handful of cilantro.
• Blend again until you reach a chunky or smooth salsa consistency.

A FIREFIGHTER'S MEATLOAF

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Soak the bread in warm water in a small bowl. Place the beef in a large bowl. Drain bread and add to beef along with green onion, onion, salsa, Dijon mustard, Worcestershire sauce, garlic, salt and pepper. Mix by hand until well blended. Form into a loaf and place in a greased loaf pan.
• Bake for 1 hour in the preheated oven. Drain off excess fat and top with barbeque (Diana) sauce. Return to the oven and bake for an additional 15 minutes.