Speedy Homemade Salsa Food

SPEEDY HOMEMADE SALSA

Steps:

• In a food processor, combine all ingredients; cover and process until chunky. Transfer to a small bowl.

NACHOS

Steps:

• Tip tortilla chips on to a baking tray, pour over salsa and scatter over a few sliced spring onions.
• Grate over a good chunk of cheese (fontina is perfect, but cheddar will do). Add a pinch of crushed chilli flakes, then put under a hot grill for about 3 minutes to melt the cheese. Serve with soured cream or guacamole (optional).

EASY HOMEMADE MILD SALSA RECIPE

Steps:

• Combine all the ingredients in a bowl. If you want your homemade salsa to have a smoother texture-more like jarred-pulse half the salsa in a food processor, then combine it with the remaining chunky half. Cover tightly and refrigerate for up to 5 days.

SPEEDY GAZPACHO

Steps:

• Working in 2 batches and using on/off turns, finely chop cucumber and bell pepper in processor. Add 2 cups tomato juice and remaining ingredients; blend to coarse puree. Season to taste with salt. Transfer to bowl. Cover and chill 2 hours for flavors to develop. Mix in more tomato juice by 1/4 cupfuls if too spicy.

SPEEDY PORK & SALSA STIR-FRY SKILLET

Steps:

• Heat oil in large skillet on medium-high heat. Add meat; cook and stir 4 min. or until evenly browned.
• Stir in corn and salsa; bring to boil. Cover; simmer on medium-low heat 5 min. or until meat is done and corn is heated through.
• Serve over rice.

SPEEDY SALSA-CHICKEN QUESADILLAS

Steps:

• Combine salsa, dressing and chili powder; spread evenly onto bottom halves of tortillas.
• Top with chicken and cheese.
• Fold tortillas in half to enclose filling.
• Cook in skillet sprayed with cooking spray on medium heat 4 to 5 minutes on each side or until both sides are golden brown and cheese is melted.
• Cut each quesadilla into 3 wedges to serve.
• Makes 4 servings, 6 wedges each.

SPEEDY CHILI VERDE

Steps:

• Cook the rice according to the package instructions.
• Meanwhile, heat the olive oil and butter in a large Dutch oven over medium heat. When the oil is hot and the butter has melted, add the garlic, poblanos, onions and jalapenos, then stir to combine. Add the sausage meat and season with the salt and pepper. Cook the sausage, crumbling it as you go, until browned, 8 to 10 minutes.
• Add the enchilada sauce, salsa verde and green chiles with their liquid. Bring to a simmer and cook for 10 to 12 minutes, to thicken and develop the flavors. Stir in the lime juice. Taste and adjust the seasonings as needed.
• Serve alongside the rice and garnish with the sour cream, radish, cilantro and hot sauce.

SPEEDY HOMEMADE SALSA

Steps:

• In a food processor, combine all ingredients; cover and process until chunky. Transfer to a small bowl.