Salsa Cheesecake Food

BEST HOMEMADE SALSA RECIPE

Steps:

• Add the onion, garlic, and jalapeno to the bowl of a food processor and pulse a few times to chop until the onion pieces are about ¼-inch size.
• Drain off the liquid from the can of diced tomatoes with green chilies and discard the liquid. Add the tomatoes and chilies from the can to the food processor.
• Add the fire roasted diced tomatoes with their juices from the can to the food processor, along with the remaining salsa ingredients.
• Pulse until the salsa reaches your desired consistency.
• Taste salsa on a chip and adjust the lime juice, salt, or sugar as needed.

SALSA CHEESECAKE

Steps:

• In a small bowl, beat cream cheese and Monterey Jack cheese until light and fluffy. Beat in 1 cup sour cream just until combined. Add eggs; beat on low speed just until combined. Stir in the salsa and chilies. , Pour into a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 40-45 minutes or until center is almost set., Remove from the oven; immediately spread with remaining sour cream. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for at least 5 hours or overnight., To serve, remove sides of pan. Garnish with guacamole and diced tomato. Serve with tortilla chips or crackers. Refrigerate leftovers.

SALSA

Steps:

• In a medium-size mixing bowl, combine tomatoes, onion, cilantro, garlic, lime juice, tomatillo, and salt to taste. Mix well. Add 1/2 of the jalapeno pepper, and taste. If you desire your salsa with more of a kick, add the remaining 1/2 jalapeno. If you are satisfied with the salsa's heat, do not add the remaining jalapeno pepper. Cover the salsa, and chill until ready to serve.

SALSA CHEESECAKE

Steps:

• 1. In a mixing bowl, beat cream cheese and Jack cheese until light and fluffy. Beat in 1 cup sour cream just until combined. Add eggs; beat on low speed just until combined. Stir in salsa and chilies.
• 2. Pour into a greased 9 inch spring form pan (or 2 small spring forms). Place pan on baking sheet. Bake at 350 for 40-45 min or until center is almost set.
• 3. Remove from oven; immediately spread with remaining sour cream. Cool on wire rack for 10 min. Run knife around edge to loosen; cool 1 hour longer. Refrigerate in pan overnight or minimum 5 hours.
• 4. To serve, remove sides of pan. Garnish with guacamole in center and sprinkle top with diced tomato. Serve with tortilla chips or crackers, or forks. Refrigerate leftovers. Yld 20-24 servings for full recipe or 2 smaller cheesecakes. Can make half recipe for 1 small springform pan size cheesecake. Red and green of Guacamole and chopped tomatoes on top make a festive holiday appetizer or can use all year round.

MEXICAN SALSA II

Steps:

• Place roma (plum) tomatoes and serrano peppers in a medium saucepan over medium high heat with enough water to cover. Bring to a boil. Boil 15 minutes. Remove from heat and drain.
• Place roma tomatoes, serrano peppers, onion, cilantro and garlic in a blender or food processor. Puree about 30 seconds, or to desired consistency. Transfer to a medium serving bowl, and salt to taste.

SALSA CHEESECAKE

Steps:

• Preheat oven to 325 degrees F.
• Beat the cream cheese with the eggs until blended.
• Mix in the salsa.
• Spray a 9 inch springform pan with cooking spray.
• Pour the cheese/egg/salsa mixture into the pan and bake for 45 minutes.
• Remove from the oven, and cool for ten minutes.
• Loosen sides of pan, and cool to room temperature.
• Remove the sides and chill until just before serving.
• Spread the top of cheesecake with sour cream and sprinkle with red pepper, green onion and cheddar cheese.
• Cut in wedges to serve.

GREEN CHILE CHEESECAKE WITH PAPAYA SALSA WILSON

Steps:

• Preheat oven to 325°F.
• Make crust:
• Melt butter and in a bowl stir together with cornmeal and water. Press mixture onto bottom of a 10-inch springform pan.
• Make filling:
• Roast and peel chiles and cut off tops. Discard seeds and ribs and finely chop chiles. In a food processor blend sour cream and eggs. Add cream cheese and butter and blend until smooth. Transfer mixture to a bowl and stir in chiles, cheeses, dill, cilantro, and salt to taste. Pour filling over crust and bake in middle of oven 45 minutes, or until center is just set. Cool cheesecake completely in pan on a rack.
• Make salsa:
• Peel and seed papaya and coarsely chop (you will have about 1 cup). Mince garlic. In a bowl stir together papaya, garlic, onion, bell pepper, cilantro, vinegar, and salt and pepper to taste.
• Serve cheesecake with salsa.

SALSA CHEESECAKE

Steps:

• 1. •In a small bowl, beat cream cheese and Monterey Jack cheese until light and fluffy. Beat in 1 cup sour cream just until combined. Add eggs; beat on low speed just until combined. Stir in the salsa and chilies. • Pour into a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 40-45 minutes or until center is almost set. • Remove from the oven; immediately spread with remaining sour cream. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for at least 5 hours or overnight. • To serve, remove sides of pan. Garnish with guacamole and diced tomato. Serve with tortilla chips or crackers. Refrigerate leftovers. Yield: 20-24 slices.