64515 blind fire roasted chile salsa Recipes

garlic cloves, minced, onion, chopped, olive oil, fire roasted diced tomatoes, italian sausage, removed from casings, tomato sauce, water, salt and pepper, fresh basil, chopped

ziti pasta or 1 small penne pasta, italian-style diced tomatoes, undrained, fire-roasted tomato and garlic spaghetti sauce, smoked sausage, sliced, shredded mozzarella cheese, divided, cottage cheese

garbanzo beans, fire roasted red peppers (depending on size), smashed garlic cloves, whole foil packet of sazon goya (untraditional but it s a special trick), salt and pepper (to taste), balsamic vinegar or cider

onion, chopped, jalapeno peppers, seeded and diced, potatoes, chopped, baby carrots, chopped, garlic, minced, cumin (generous), thyme (generous), pkt sazon goya seasoning, cooked chicken, fire roasted diced tomatoes (undrained ), chopped green chilies (undrained ), chicken broth, salt and pepper to taste

ziti or small tube pasta, italian diced tomatoes, undrained, fire-roasted tomato and garlic spaghetti sauce, johnsonville smoked sausage, sliced, shredded part-skim mozzarella cheese, divided, cottage cheese

ground sirloin, lean ground beef, onion, halved, worcestershire sauce, chipotle chiles in adobo , and, adobo sauce, mccormick grill seasoning (i use montreal steak seasoning), olive oil, garlic cloves, finely chopped, brown sugar, cider vinegar, crushed fire-roasted tomatoes, salt and pepper, buns

roasted red peppers, drained, fire-roasted tomatoes, kosher salt, divided, poblano chiles, olive oil, onion, chopped, garlic clove, minced, jalapeno chile, chopped, coriander seeds, crushed with a pan, peeled, deveined shrimp , halved lengthwise, cream cheese, at room temperature, shredded jack cheese, crumbled queso fresco* (mexican-style fresh cheese ), cilantro sprigs

olive oil, onion, finely chopped, carrot, finely chopped, celery rib, finely chopped, peeled and diced eggplant (about 1/2 medium or 3 japanese eggplant), garlic cloves, minced, all-purpose flour, fire-roasted diced tomatoes with juice, tomato paste, sugar, vegetable stock or 3 cups chicken stock, balsamic vinegar, milk or 1 cup half-and-half, salt, white pepper, crouton (preferably cheese or garlic)

red bell peppers , roasted, poblano peppers , roasted, jalapeno peppers , roasted (can use canned chipotle), sun-dried tomato packed in oil, jalapeno jack cheese, grated, burrito-size flour tortillas, tiger shrimp , 16 ct., shelled & deveined, olive oil, tequila, salt, ricotta cheese, goat cheese, head of garlic , roasted, fresh salsa, chopped fresh cilantro

fire roasted peppers, italian seasoned breadcrumbs, chopped fresh parsley, flour, imported grated romano cheese, minced garlic, fontina cheese, eggs, beaten, olive oil, salt and pepper

thick cut bacon ,cut crosswise 1/4 thick, extra-virgin olive oil, garlic,chopped, onion,fine chopped, ribs of celery with leafy greens,stlks and leaves finely chopped seperately, baking potato,peeled and chopped, dice fire-roasted tomatoes, chicken broth, two 10-oz. cans baby clams or chopped clams packed in water,liquid reserved., salt and pepper

mayonnaise, roasted tomato salsa, crushed pineapple, drained with juice reserved, white sugar

fresh tomatillo, fresh serrano chilies, garlic cloves, unpeeled, onion, coarsely chopped, olive oil , as needed, salt & freshly ground black pepper, fresh cilantro leaves, chicken broth , as needed (or more, use vegetable stock if desired), vegetable oil, corn tortillas , cut into eighths, preferably stale (spread out to dry overnight), roasted tomatillo salsa, kosher salt & freshly ground black pepper, queso fresco, crumbled or 1/2 cup mild feta, onions, separated into rings, mexican crema , creme fraiche or 1/2 cup sour cream, chopped fresh cilantro leaves, for garnish

diced tomatoes with green chilies (i use muir glen fire-roasted with green chiles, but any brand will do), red onion, chopped, fresh cilantro, chopped, garlic clove, finely minced, lime juice, coarse salt

cumin seeds, parsnips, peeled, cut into 1/2-inch cubes, red-skinned sweet potatoes (yams; about 2 small), peeled, cut into 1/2-inch cubes, red onion, sliced (about 1 1/2 cups), vegetable oil, divided, chili powder, dried oregano (preferably mexican ), coarse kosher salt, garlic clove, peeled, jalapeno chile, halved, seeded, coarsely chopped fresh cilantro, chopped green onions (about 6), diced green chiles (preferably fire-roasted), drained, purchased salsa verde or mild tomatillo salsa, crema mexicana , creme fraiche, or sour cream, divided, cooked peeled deveined shrimp, coarsely chopped, diameter corn tortillas, crumbled queso fresco or feta cheese (about 2 cups)

fresh jalapeno peppers (or 4 serranos), garlic cloves, unpeeled, chopped white onion, diced tomatoes with juice, preferably fire roasted or 4 large tomatillos, husked, rinsed and quartered and roasted, loosely packed roughly chopped cilantro, fresh lime juice (or more ), salt , to taste

garlic cloves, sliced, olive oil, red onions, halved, vine ripe tomatoes, halved, jalapeno , roasted and peeled, zucchini, quartered and seeds removed, leek , root trimmed but intact, quartered lengthwise, salt and freshly ground black pepper, tenderloin piece, butterflied in a spiral to look like a flank steak, red pepper , roasted and peeled, chiffonaded basil

canned black beans, rinsed and drained, dried oregano, garlic clove, cut in half, corn tortillas, canola oil, eggs, roasted tomato and three chile salsa, chopped tomato