Apricot and Nectarine Salsa

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Ingredients:

• 1 cup dice apricot
• 1 cup diced nectarine
• 1/2 cup diced red pepper
• 1 jalapeno minced
• 1 clove garlic minced
• 1 tablespoon plump raisins
• 1 1/2 ounces minced onions
• 3 tablespoons fresh cilantro or 3 tablespoons parsley chopped
• 1 teaspoon crushed coriander
• 1 teaspoon dried basil or 3 fresh basil leaves chopped
• 1 lime juice of
• 1/4 teaspoon salt
• 1/8 teaspoon cracked pepper

Steps:

• Mix all ingredients together and chill 1 hour

Avocado Salad

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Ingredients:

• 5 large avocados cut up not mashed
• 2 tomatoes chopped
• 1/2 bunch fresh cilantro
• 1/2 onion
• 1 jalapeno
• Tony Chachere's Seasoning or other favorite seasoning salt
• garlic powder
• salt
• 1 lemon

Steps:

• Add avocados and tomatoes to large serving bowl In a food processer mix together the cilantro onion and jalapeno If you do not have a food processor finely chop with a knife Add to bowl and stir lightly If you stir too much the salad will turn into a guacamole Sprinkle with seasoning and garlic powder and salt to your individual taste and mix Squeeze lemon into mixture and stir Enjoy

Basic Taco/Fajita Seasoning

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Ingredients:

• 1 tablespoon chili powder
• 1 1/2 teaspoons cumin I prefer more
• 1 teaspoon black pepper
• 1 teaspoon salt
• 1/2 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/4 teaspoon crushed red pepper flakes or pinch of cayenne to taste

Steps:

• Combine all ingredients and store in an airtight container

Classic Mexican Salsa by Janet

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Ingredients:

• 1 15 ounce can stewed tomatoes undrained
• 1/4 small white onion
• 2 tablespoons cilantro leaves
• 2 tablespoons pickled jalapeno peppers sliced
• 2 serrano peppers cut into chunks
• 1/2 teaspoon ground cumin
• 1/2 teaspoon sugar
• 1/2 teaspoon salt
• 2 tablespoons fresh lime juice
• 1/4 cup water

Steps:

• Place all ingredients in a food processor
• Pulse until large chunks are gone but not to thin
• Chill salsa for at least 30 minutes much better the next day

Cocktail Nachos

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Ingredients:

• 3 1/2 ounces cheddar cheese
• 2 ounces green pickled jalapeno peppers
• 20 corn tortilla chips
• 2 tablespoons chile salsa
• fresh cilantro leaves for serving

Steps:

• Heat the oven to 400F
• Coarsely grate the cheddar cheese and finely slice the jalapeno chilies
• Lay out the unbroken corn chips on a baking tray and top each one with a little grated cheese and two slices of jalapeno chili
• Bake for 5-10 minutes or until the cheese melts and the corn chips are hot and crisp
• Add a dab of chili salsa and a cilantro leaf and serve hot

Dar's Corn, Tomato and Garbanzo Bean Mix

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Ingredients:

• 1 10 ounce tomatoes Rotelli use HOT for a kick
• 1 15 ounce can corn
• 1 10 ounce can garbanzo beans

Steps:

• Rinse out corn and garbanzo beans
• Mix together in medium bowl
• Devour
• Can be served chilled or room temperature

Flan Sauce

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Ingredients:

• 6 tablespoons brown sugar
• 1/2 cup water
• 1/2 teaspoon cinnamon

Steps:

• In a saucepan dissolve sugar by adding water slowly
• Add cinnamon
• Heat until smooth clear syrup forms
• Serve over flan

Fool Your Friends Tacos

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Ingredients:

• 1 cup vegetable stock
• 1 1/2 teaspoons hickory liquid smoke
• 1 cup textured vegetable protein TVP
• 1 tablespoon canola oil
• 1/2 cup diced red onion
• 1/2 cup diced red bell pepper
• 1/2 cup diced yellow bell pepper
• 1 tablespoon water
• 2 tablespoons taco seasoning mix
• 12 taco shells or 12 corn tortillas
• 1/2 medium tomatoes chopped
• taco sauce of your choice

Steps:

• Bring the stock and liquid smoke to a boil in a small pot Remove it from the heat add the TVP and let sit for 5 minutes
• Warm the oil in a medium saucepan over medium-high heat Add the onion and saut for 1 minute Add red and yellow bell peppers and saut for an additional minute
• Add the rehydrated TVP Taco Seasoning and water Cook until all the water has been absorbed and Taco Seasoning has been evenly distributed
• Lightly toast the taco shells or soften the corn tortillas in a microwave for 30 seconds Fill with the TVP mixture and then top with tomatoes and taco sauce

Fresh Corn and Poblano Soup

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Ingredients:

• 3 fresh poblano chiles
• 4 ears sweet white corn
• 2 tablespoons olive oil
• 1/2 white onion chopped
• 4 large garlic cloves chopped
• 8 cups water
• 1 1/2 teaspoons salt or to taste
• 2 tablespoons uncooked white rice
• 2 tablespoons Mexican crema or 2 tablespoons creme fraiche
• pepitas green pumpkin seeds toasted and salted

Steps:

• Char the chiles over a gas flame or on a very hot grill until blackened While still hot
• wrap in paper towels to steam and cool Remove the stem and seeds and rub off all the blackened skin and clinging seeds with the edge of a spoon or paper towels Dont wash them or youll wash away the flavor - dont worry if a little of the skin remains Cut into 1 inch pieces
• Trim the ends of the corn and stand on end on a plate With a sharp knife
• scrape all of the kernels from the cobs; this should yield about 4 cups Be sure to catch any corn milk
• Heat the oil in a 4-quart saucepan or small stockpot with a heavy bottom Add the onion and garlic
• cook until translucent
• stirring often Add the corn and corn juices
• chiles
• and 2 cups of the water Reduce the heat to low
• cover
• and simmer for 10 minutes
• stirring a couple of times
• Add the remaining 6 cups water
• salt and rice Simmer for 45 minutes over low heat
• Let the soup cool for 15 minutes Puree in several batches in a blender
• until as smooth as velvet this may take a couple of minutes Add water
• if needed
• to make the soup the consistency of heavy cream; adjust the seasoning Do not strain the soup after blending
• Serve the soup in heated bowls Top each serving with a drizzle of crema and a few pepitas

Genies' Magic Salsa

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Ingredients:

• 4 tomatillos
• 2 teaspoons brown sugar
• 2 roma tomatoes diced
• 1 medium avocado diced
• 1 small red onion diced
• 2 fresh garlic cloves finely minced
• 3 tablespoons fresh cilantro finely chopped
• 1/8 teaspoon ground cumin
• 1/2 teaspoon salt
• 1 teaspoon lime juice
• 3 tablespoons extra virgin olive oil
• 2 tablespoons apple cider vinegar
• 1 jalapeno pepper
• 1 serrano pepper
• 1 yellow chili pepper

Steps:

• Remove husks from tomatillos and rinse well Cut in half and broil
• cut side down
• close to elements
• until about half of the skin of each is blackened
• Remove as much of the skin as will peel off
• paper-like
• without taking the flesh with it Some skin in the salsa is ok
• but skin adds a bitter flavor
• Place the roasted tomatillos in a blender and pulse until mostly but not completely liquified Pour into a small mixing bowl
• leaving a little in the blender Add brown sugar to taste
• just enough to cut any residual bitterness in the tomatillo mixture
• Dice the tomatoes and red onion Peel the avocado
• remove any dark spots
• and dice -- do not squash
• this isnt guacamole
• Finely mince the garlic
• and chop the celantro Add the prepared ingredients
• plus cumin
• salt
• and lime juice
• to the tomatillo mixture and gently fold together
• Chill this mixture while you make the dressing
• Dressing Slice the three peppers in half lengthwise
• removing white core
• seeds
• and stem Broil as you did the tomatillos but do not remove the skin Place the roasted peppers in the blender with oil
• vinegar
• and any tomatillo left there Pulse to break up the peppers
• then run on medium speed until the mixture is almost smooth This is the flavor kick of the salsa
• to be added to your taste Start with half
• gently stir in
• sample
• and add more as you like It wont be extremely hot even with all of the dressing

Guacamole

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Ingredients:

• 1 large very ripe avocado
• 1 tablespoon fresh lemon juice
• 2 tablespoons scallions minced
• 2 tablespoons fresh coriander leaves chopped
• salt
• pepper

Steps:

• Halve pit and peel the avocado reserving the pit
• In a ceramic or glass bowl with a fork mash the avocado with the lemon juice
• Stir in scallion coriander salt and pepper
• Add the reserved pit
• Chill the guacamole covered for 1 hour
• Serve with salso sour creamamp; chips
• Add to your favorite mexican dish

Guasanas mexican Fresh Chickpea/garbanzo Snack

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Ingredients:

• 2 cups fresh chickpeas in pods
• 1/3 cup water
• 1/2 teaspoon salt

Steps:

• Wash the chickpeas
• Add the salt to the water
• Heat a cast iron skillet or a griddle
• Pour the salted water onto the skillet
• Put the chickpeas
• still in their pods
• in the steaming water
• Let steam for a few minutes
• until the pods are bright green and a bit tender - test one to see if the chickpea is ready - you can even eat them raw
• so they really dont need to cook much
• Remove all the chickpeas in their pods from the skillet Shell and eat as a healthy snack

Guava Flan

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Ingredients:

• 2 cups sugar divided
• 1 12 ounce can evaporated milk
• 1 8 ounce package Philadelphia Cream Cheese cut up softened
• 5 eggs
• 1 teaspoon vanilla
• 1 dash salt
• 1/2 cup guava paste cut into small pieces

Steps:

• PREHEAT oven to 350F Place 1 cup of the sugar in small heavy saucepan; cook on medium heat until sugar is melted and deep golden brown stirring constantly with wooden spoon This should take about 10 minutes Remove from heat Immediately pour into 9-inch round baking pan; tilt pan to evenly cover bottom of pan with syrup Set aside
• PLACE milk and cream cheese in blender; cover Blend until smooth Add remaining 1 cup sugar the eggs vanilla and salt; cover Blend just until smooth; add guava paste and pour into prepared baking pan I found that sprinkling the cubes of guava paste across the top of the raw custard helped to keep them from globbing up in the middle- Next time I might try blending the guava paste in blender with the rest of the ingredients Place filled baking pan in larger baking pan; add enough hot water to larger pan to come halfway up side of smaller pan
• BAKE 50 minute to 1 hour or until knife inserted near center comes out clean Cool Carefully remove flan from water Cool on wire rack
• REFRIGERATE several hours or unti chilled When ready to serve invert pan onto serving plate to unmold flan Some of the guava cubes stuck to the caramel and I just took them off with a fork and stuck them back in the top of the flan where they came from Store any leftovers in refrigerator

Huevos Rancheros in Muffin Cups

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Ingredients:

• 8 flour tortillas 5-inch
• 3 tablespoons butter melted
• kosher salt freshly ground black pepper
• 1 cup salsa prepared chunky cilantro salsa or your choice
• 3/4 cup black beans cooked
• 8 eggs
• 1/2 cup monterey jack pepper cheese shredded
• 1/2 cup sour cream

Steps:

• Preheat the oven to 400 degrees F Cut off the outer edge of each tortilla and remove so that the tortillas fit snugly into the muffin tin cup Brush both sides of the tortillas lightly with melted butter and sprinkle with salt Press the tortillas into the muffin tin creating little tortilla cups
• In a small bowl mix half the salsa with the black beans with salt and pepper Spoon a heaping tablespoon of the black bean mixture into each tortilla cup Crack an egg into each of the eight cups Bake until barely set about 8 minutes Top with cheese cover with aluminum foil and then bake for 6-7 minutes more To serve spoon the sour cream and remaining salsa on top of the eggs

Mexican Cabbage,Pineapple,Avocado Salad

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Ingredients:

• 1 medium green cabbage washed and cored
• 1 cup fresh pineapple chopped
• 1 medium avocado chopped
• 2 limes juice only
• salt to taste

Steps:

• Shred the cabbage finely
• Chop the pineapple and avocado
• Mix all ingredientstoss gentlyand serve

Mexican Potato Mash

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Ingredients:

• 1 head garlic
• 1 -2 teaspoon olive oil
• 6 potatoes peeled and cut into large chunks
• 1 teaspoon salt
• 4 tablespoons butter softened
• 1 small chili pepper minced
• 1 teaspoon tomato puree
• 1 teaspoon oregano
• 1 teaspoon cilantro or 1 teaspoon coriander
• 1/2 teaspoon chili powder
• 1/2 teaspoon paprika
• 1/4 teaspoon cayenne
• 1/4 cup milk warmed
• 1/4 cup cheddar cheese grated
• salt and pepper to taste

Steps:

• Preheat oven to 190C/375F
• Cut the top off the garlic bulb and place on an 8 square of tin foil Drizzle with the olive oil and gather up the foil around the garlic like a parcel Bake for 45 minutes and remove Allow to cool This step can be done early in the day - just let garlic sit in foil until ready to use
• Place potatoes into a large saucepan with cold water and salt Bring to a boil and let cook for 15-20 minutes until tender
• In the meantime
• mix together the butter
• chili pepper
• tomato puree
• oregano
• cilantro
• chili powder
• paprika and cayenne
• When potatoes are cooked
• drain the water Mash the potatoes a bit
• Remove the garlic from the foil and squeeze out all the garlic pulp into the potatoes then add the butter and spice mixture Mash to combine
• Add milk and cheese and mash together so that the cheese melts Season as needed
• Serve immediately

RJ Lopez -Mexican 3 Bean Salad

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Ingredients:

• 1 15 ounce can cannellini beans drained and rinsed
• 1 15 ounce can kidney beans drained and rinsed
• 1 15 ounce can pinto beans drained and rinsed
• 1 15 ounce can corn drained and rinsed
• 1/4-1/3 cup cilantro
• 2 -3 chopped tomatoes
• 1/2 cup red onion
• 1 serrano peppers or 1 jalapeno pepper
• 3 pinches sea salt to taste
• 2 limes juice of

Steps:

• Mix above ingredients except lime in a large bowl squeeze fresh juice over and stir again Add more salt to taste if needed
• Cover with plastic wrap and refrigerate for at least 2 hours or overnight
• Serve with plain corn tortilla chips

Salsa Mexicana Fresh Tomato and Chiles

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Ingredients:

• 2 large tomatoes chopped
• 4 jalapenos seeded and chopped
• 2 small white onions chopped
• 2 garlic cloves peeled and minced
• 18 sprigs cilantro chopped
• 1 teaspoon salt
• 2 teaspoons lime juice or 2 teaspoons cider vinegar

Steps:

• Toss tomato jalapeno onion garlic and cilantro together
• Add salt and lime juice or cider vinegar
• Stir and let stand 30 minutes before serving

South Texas Spanish Rice

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Ingredients:

• 1 1/2 cups white rice
• 1 8 ounce can Ro-Tel tomatoes stewed diced tomatoes with green chiles
• 1 teaspoon cumin
• 1 -2 teaspoon chili powder personal taste
• 1 teaspoon salt to taste
• 1 teaspoon pepper to taste
• 3 cups water
• 1 medium onion
• 1 teaspoon minced garlic
• 1 tablespoon cooking oil

Steps:

• Saute garlic and onions with cumin salt amp; pepper
• Add rice and brown It should take 2-4 minutes stirring frequently
• Add chili powder; stir well
• Add undrained Ro-tel tomatoes Let sit on heat for 2-3 minutes
• Add water bring to boil reduce to good simmer cover and cook 17-20 minutes
• Remove from heat stir cover and let sit 5 minutes

Texas Cheese Enchiladas

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Ingredients:

• 8 ounces sharp cheddar cheese cubed 1-inch
• 8 ounces monterey jack cheese cubed 1-inch
• 2 cups sharp cheddar cheese shredded
• 2 15 fluid ounce cans hatch brand fire roasted tomato enchilada sauce medium hot
• 1 large yellow onion coarsley minced
• 1/3 cup pickled jalapeno pepper finely minced
• 1/2 cup corn oil
• 1/4 teaspoon salt
• 16 corn tortillas

Steps:

• Preheat oven to 350F
• Lightly grease a 9x13 inch glass casserole dish
• Combine the minced onions and jalapenos
• Pour both cans of enchilada sauce into a 2 quart sauce pan bring to a boil immediately reduce heat stir and simmer for 2 minutes Remove from heat
• Add 1/2 cup of heated sauce to the bottom of the casserole dish and spread evenly Save remaining sauce
• In a large skillet over the Med-High setting heat corn oil When the oil is hot add 3 corn tortillas at a time sizzling approx 5 seconds turn with tongs and heat an additional 3 to 5 seconds or until soft -- do not allow them to get crisp Use paper towels to drain the heated tortillas and layer 6 of them over the sauce in the dish
• Add a third of the minced onions and jalapenos followed by a third of the cubed and shredded cheeses and lightly salt Pour another 1/2 cup of sauce over cheese Repeat layers twice ending with all remaining cheese onion/jalapeno mix cheese sauce and salt
• Bake uncovered at 350 F for 20 mins or until cheese is melted and bubbly --do not allow to brown Remove from oven and allow to rest 5 minutes
• Cut into squares and serve with cold beer Mexican rice beans sour cream or cornbread

Tofu Burritos

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Ingredients:

• 3 tablespoons olive oil
• 3 garlic cloves minced
• 2 medium onions chopped
• 1 bell pepper diced
• 1 1/2 lbs firm tofu crumbled or mashed
• 4 tablespoons tomato paste
• 2 tablespoons soy sauce
• 2 teaspoons paprika
• 1 tablespoon cumin
• 1 teaspoon oregano
• 1/2 cup cut corn
• 6 whole wheat tortillas
• salsa

Steps:

• Heat the oil in a large skillet Saute the garlic and onions for 2 minute
• Add the bell pepper Cook until the onions are soft
• Add spices corn and tofu
• Mix in tomato paste soy sauce and salt amp; pepper to taste
• Fill each tortilla with 3/4 cup of filling and roll up
• Place in oiled dish cover with foil and bake 20 minute at 350 degrees
• Serve with Salsa

Yellow Salsa Rice

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Ingredients:

• 1 14 ounce can vegetable broth
• 1/2 teaspoon ground turmeric
• 1 cup long grain rice
• 1/4 cup prepared salsa
• 1 medium tomatoes chopped
• salt and pepper
• cilantro to garnish

Steps:

• Heat broth and turmeric to boiling in a medium saucepan; stir in rice and salsa
• Reduce heat and simmer covered until rice is tender and liquid is absorbed 20-25 minutes; stir in tomato during last 5 minutes of cooking
• Season to taste with salt and pepper Serve garnished with cilantro