Katies Salsa Mix Food

SALSA DIP FOR NACHOS

Steps:

• In a food processor combine the cilantro, onion, jalapeno, garlic, and lime juice. Blend until finely chopped or blades can no longer cut the ingredients (about 10-20 seconds).
• Turn off the food processor. Scrape the sides of the food processor, then add in halved plum tomatoes, chili powder, cumin, coriander, and salt.
• Blend for 10 seconds. Then pulse for an additional 10-20 seconds until desired consistency. Taste and add additional salt, lime juice or spices if desired.

WATERMELON SALSA

Steps:

• In a large bowl, placed diced watermelon, cucumber, and mango in the bowl. Then add in the half minced jalapeno, red onion, fresh cilantro, salt, lime zest and juice, and orange blossom honey.
• Mix well until combined, cover with a lid and refrigerate for at least 30 minutes before serving. Serve with tortilla chips, bake pita chips, or cinnamon sugar pita chips. Enjoy.

CHICKEN CHILI

Steps:

• Heat the olive oil in a Dutch oven over medium heat. Add the onion and cook until tender and translucent, 5 to 6 minutes. Add the chicken and cook, using a wooden spoon to break it up as it browns, about 5 minutes. Mix in the taco seasoning and 1/4 cup water. Cook for 3 minutes. Add the tomatoes, salsa, beans, corn, salt and pepper. Bring to a simmer, reduce the heat to low, cover and cook until reduced slightly and heated through, about 20 minutes. Serve with sour cream, cheese, scallions and jalapenos.

GRILLED SMOKY TOFU TACOS WITH PEACH CUCUMBER SALSA

Steps:

• For the tofu: Sandwich each piece of tofu between 2 sheets of paper towels and place on a plate. Top with a second plate and weigh the plate down with a can or a heavy book to press any liquid out of the tofu. Set aside, changing the paper towels every 30 minutes, for 2 hours.
• For the lime sour cream: Whisk together the sour cream and lime zest and juice in a small bowl, then transfer to a squeeze bottle or container. Refrigerate until ready to serve.
• For the salsa: Combine the peaches, cucumber, cilantro, jalapeno, lime juice and onion in a large bowl and season with salt and pepper. Set aside.
• For the black beans: Saute the onion in the oil in a large skillet until translucent, 5 to 7 minutes. Add the garlic, chili powder, cumin and red pepper flakes. Cook for 2 minutes, then stir in the tomato paste. Add the beans and 1/2 cup water. Bring to a simmer, then reduce the heat to low and cook for 10 minutes. Season with salt and pepper. Use a potato masher or the back of a wooden spoon to partially mash the beans. Cover to keep warm or reheat when ready to serve.
• Make the tofu: Preheat an outdoor grill or grill pan to medium-high.
• Cut the tofu into 1-inch-wide logs. Mix the chili powder, garlic powder, onion powder, paprika, salt and pepper together in a bowl, then sprinkle the tofu on both sides with the spice mix. Brush the tofu with a generous amount of olive oil. Oil the grill grates, then place the tofu on the grill and cook until heated through, 2 to 3 minutes per side. Transfer to a plate.
• To build each taco, spoon some beans onto a tortilla. Top with the tofu and salsa. Drizzle with lime sour cream and serve immediately.
• Place the onions in a jar. Whisk the vinegars together with the sugar, salt and 1 cup water in a bowl until dissolved. Add the peppercorns. Pour over the onions and refrigerate for 2 to 3 hours (see Cook's Note). Pickled onions keep about 2 weeks in the fridge.

KATIES' SALSA MIX

Steps:

• May use red pepper flakes in addition to or possibly instead of green pepper for more "heat". Spicy salsa: 2 Tbls. with one can Rotel. Mild salsa: 2 Tbls with one 14 ounce. can minced stewed tomatoes. Spread: 2 Tbls. with 8 ounce. cream cheese. Dip: 1 Tbls. with 16 ounce. lowfat sour cream

FALL MEATLOAF

Steps:

• Preheat the oven to 375 degrees F and line a baking sheet with parchment paper.
• Combine the ketchup, cranberry sauce and jalapeno in a small saucepan over medium heat. Bring to a simmer and let cook, stirring occasionally, 2 to 3 minutes. Remove from the heat, then discard the chile and set aside.
• Heat 1 tablespoon olive oil in a medium skillet over medium heat. Add the onion and celery and cook until both soften and start to become translucent, 3 to 4 minutes. Add the garlic and cook for another minute. Remove from the heat and allow to cool slightly.
• Combine the turkey, stuffing mix, eggs, 1 teaspoon salt and 1/2 teaspoon pepper in a large bowl. Add the onion mixture and 1 cup of the ketchup sauce and stir gently until just combined, making sure not to overmix.
• Transfer the mixture to the prepared baking sheet and shape it into a loaf. Pour the remaining ketchup sauce over the loaf and spread so that the entire loaf is covered with sauce. Bake for 30 minutes.
• Meanwhile, toss the sweet potatoes in a bowl with remaining tablespoon oil. Sprinkle with salt and pepper. Remove the meatloaf from the oven and scatter the wedges on the baking sheet around the meatloaf. Return to the oven and cook for another 45 minutes. Remove from the oven and let rest for 5 minutes, then slice and transfer to a serving platter. Surround with the baked sweet potatoes.

CINCINNATI-STYLE CHILI

Steps:

• For the chili: In a stockpot or Dutch oven, combine the tomato sauce, tomato paste, onions, chili powder, cocoa powder, sugar, kosher salt, cinnamon, cumin, garlic salt, allspice, pepper, cayenne, cloves, bay leaves, beef (do not brown first) and 2 cups water. Mix until combined. Cover and simmer over medium-low heat for approximately 2 hours. Stir in the vinegar and simmer for another 30 minutes.
• To serve: Serve on a bed of spaghetti and top with the beans, onions and a mound of cheese (or any preferred combination). Add hot sauce, if desired, and eat with oyster crackers.

SALSA MIX IN A JAR

Steps:

• In a small bowl, combine all ingredients. Blend well.
• Put into a 1-pint jar.
• Put the following instructions on a gift tag:.
• Spicy Salsa.
• Blend 2 tablespoons salsa mix with one 10 ounce can Mexican-style tomatoes. Serve with tortilla chips.
• or you can use for a spread:.
• Salsa Spread.
• Blend 2 tablespoons salsa mix with 1 cup softened cream cheese. Serve with crackers or tortilla chips.

KATIE'S HOT SALSA

Steps:

• Seed and dice tomatoes in a large bowl.
• Add onion, jalapenos, and garlic.
• Finely chop cilantro and add.
• Toss the mixture and squeeze the lime over it.
• Season with salt and pepper to taste (tasting is a must!).
• Mix once more and chill overnight for best results.