NINFA'S RED SALSA
I have loved Ninfa's for a long time. Recently I found a book with handwritten recipes from several Texas area restaurants, so I'm sharing them.
Provided by ATXChefInTraining
Categories Mexican
Time 28m
Yield 2 cups, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Place the dried chiles on a cookie sheet and toast in a 325-degree oven for 3 to 4 minutes. Stem and seed them, and then set aside.
- In a medium skillet, simmer the tomatoes and garlic, in just enough water to prevent scorching until softened-about 20 minutes. Transfer to a blender and puree along with the cilantro, salt, toasted chiles, and if desired, jalapenos, for 1 to 2 minutes.
- Sauté the pureed salsa in a skillet with hot oil for 1 to 2 minutes.
- If the salsa is pale, you may wish to add some tomato sauce to deepen the color.
- This salsa may be made in advance and either refridgerated or frozen.
Nutrition Facts : Calories 56.1, Fat 3.7, SaturatedFat 0.6, Sodium 588.9, Carbohydrate 5.7, Fiber 1.6, Sugar 3.3, Protein 1.3
QUESO FLAMEADO
From a local restaurant in San Antonio, La Fogata. This is a popular appetizer and easy to make. If you can't get Chorizo where you live, you can use this recipe #25846 to make your own.
Provided by Miss Annie
Categories Spreads
Time 25m
Yield 8 appetizers approximately
Number Of Ingredients 4
Steps:
- In medium ovenproof bowl, melt cheese and chorizo together in a microwave, or 325º oven.
- Serve with hot tortillas.
Nutrition Facts : Calories 203.4, Fat 16.1, SaturatedFat 10.2, Cholesterol 60, Sodium 374.3, Carbohydrate 1.6, Sugar 1.6, Protein 12.9
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