Firehouse Salsa Food

FIREHOUSE CHILI AND CORNBREAD CASSEROLE

Steps:

• Heat oil in a large pot over high heat. Add onion, salt, and ground beef. Cook and stir with a wooden spoon or spatula until meat is browned and crumbled into small pieces, about 5 minutes. Stir in flour and cook for 2 minutes. Add poblano pepper, garlic, chili powder, cumin, black pepper, cayenne, and oregano; cook, stirring, for 2 to 3 minutes.
• Stir in diced tomatoes and crushed tomatoes. Measure water using the empty tomato cans and pour into the pot. Bring to a simmer, stirring occasionally, then reduce heat to medium-low. Let simmer, stirring occasionally, for 30 minutes before stirring in kidney beans. Continue simmering until bubbling and fragrant, about 30 minutes more. Taste for seasoning and adjust.
• Preheat the oven to 400 degrees F (200 degrees C).
• Place a deep 9x13-inch baking dish on a baking sheet. Transfer chili to the dish, being sure to leave at least 1 inch of space at the top. Stir to evenly distribute.
• Whisk corn muffin mix, 1/2 of the Cheddar cheese, eggs, and milk together in a bowl until smooth. Spoon evenly over chili until the surface is covered. Sprinkle with remaining Cheddar cheese.
• Bake in the preheated oven until cornbread crust is browned and a toothpick inserted into the crust comes out clean, about 30 minutes.
• Spoon or ladle into a dish and garnish with sour cream and cilantro.

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.

FIRE HOUSE SALSA

Steps:

• Combine all ingredients in a large mixing bowl.

FAV FIREHOUSE SALSA

Steps:

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

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.

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.