Combine beans and remaining 1/2
cup salsa in a small saucepan.
Not exact matches
For the warm
salsa topping: put the tomatoes, 1
cup chopped onion, chicken broth, water, chipotle chiles, salt, and pepper
in a small saucepan.
In an upright blender, combine 1/3 of the amount of the roasted sweet potatoes, 1/4 avocado, nutritional yeast, chipotle, a splash of tamari, lime juice, 1/2
cup salsa, and 1/4
cup vegetable broth or water until smooth.
Then add
in 1/2
cup cooked brown rice, 2 tablespoons hummus, 1/2
cup raw kale, 1/4
cup sprouts, 1/4
cup diced tomatoes, and 2 tablespoons of
salsa to each bowl.
Ingredients (Serves 4) 2 poblano peppers, cut
in half lengthwise and seeds removed 1 can lump crab meat, drained 1
cup of my famous corn
salsa (or store bought corn
salsa) 1/2
cup chopped cilantro 1 clove garlic, minced 2
cups cooked yellow rice 2 oz shredded cheddar cheese 2 oz shredded pepper jack cheese 4 oz pepper jack cheese, sliced
-LSB-...] peppers, cut
in half lengthwise and seeds removed 1 can lump crab meat, drained 1
cup of my famous corn
salsa (or store bought corn
salsa) 1/2
cup chopped cilantro 1 clove garlic, minced 2
cups cooked yellow -LSB-...]
Add the flour tortillas then ladle
in about 1/2
cup - 2/3
cup of the
salsa verde liquid.
We did this... 12 oz black plum tomatoes 1/2
cup Vidalllia onion 1/4 fresh cilantro 3 cloves garlic 1/2 tsp sea salt 1/4
cup Guajillo chile sauce (we made some and we used store bought - both were good) 1 tbsp lime juice We gave it a few pulses
in the food processor and it provided us with fruity, moderately spicy, and very smoky
salsa.
Stir
in some chili powder and cumin, followed by two
cups of
salsa.
When all enchiladas are
in the dish, top with the remaining
cup of
salsa verde and the remaining cheese.
Pork Lettuce Cups with Cucumber
Salsa To balance the spicy pork in this cup, why not add an easy cuke - based salsa to cool things
Salsa To balance the spicy pork
in this
cup, why not add an easy cuke - based
salsa to cool things
salsa to cool things down?
Use cooked cut up chicken, warmed it
in a skillet with a 1/4
cup of the broth, the spices and 3 tablespoons of
salsa.
Serves 4 - 6 Cooking Time 1 hr Ingredients 2
cups chicken, cooked and diced 2
cups Monterey Jack, shredded 1
cup chopped green chilies, canned 12
cup sour cream (or more) 1 can cream of chicken soup 12
cups salsa (or more) 12 corn tortillas 1
cup grated cheddar cheese (or more) Instructions
In a large bowl, mix chicken, jack cheese, chilis, sour cream, soup, and
salsa.
To the drained potatoes
in the pot, add sour cream and remaining 1/2
cup salsa.
Tip: For a killer tropical seafood sauce, simmer the
salsa in a small saucepan with about 1/2
cup of Chardonnay for 10 minutes, then puree it.
Place the beans
in a blender or food processor with 1/2
cup of the
salsa.
In a mixing bowl, combine the reserved 1
cup of
salsa verde with the heavy cream and Monterey Jack cheese.
The
salsa verde will yield a scant 1
cup and can be made a day
in advance.
In a 9 - by -13-inch baking dish, spread 1 cup of the warm salsa verde on the bottom in an even laye
In a 9 - by -13-inch baking dish, spread 1
cup of the warm
salsa verde on the bottom
in an even laye
in an even layer.
2 Add oil, chips, and all but 1⁄3
cup salsa to vegetables
in skillet.
What's
in it: 1 can black beans, rinsed and drained * 2 teaspoon olive oil * 1 clove garlic, minced * 1/4
cup finely chopped onion * Hot sauce to taste * 4 corn tortillas 4 large organic eggs 1/2
cup ranchero sauce or non-chunky
salsa optional: 1/4
cup low fat shredded mexican cheese Garnishes: Cherry tomatoes, avocado, cilantro
Cilantro Peach
Salsa Makes approx. 10
cups 12 fresh, ripe peaches 9 large tomatoes 1 green pepper, diced 1 large onion, diced 3 jalapeño peppers, diced (leave seeds
in for more spice) 3 cloves garlic, minced 1 large handful of cilantro, minced 3/4 C apple cider vinegar 2 TBSP paprika 2 TBSP chili powder 1 TBSP salt
Nutritional information per serving (1/3
cup): 25 calories, 0 g fat, 0 mg cholesterol, 6 g carbohydrate, 1 g fiber, 1 g protein, 200 mg sodium, 0 * Weight Watchers PointsPlus For a smoother
salsa, you can put everything
in the blender or food processor and pulse a few times until it's almost smooth, but still a little chunky.
The only change I will make next time will be to reduce the amount of olive oil
in the
salsa to 1/2
cup.
Fluff with a fork and stir
in 1/3
cup salsa and 2 Tbsp.
Combine 2
cups of
salsa verde
in the jar of an electric blender, with avocado and purée until smooth; season to taste with salt.
Skinny Taco DipServings: 24 • Serving Size: 1 / 24th of dip • Old Points: 2 pts • Points +: 2 ptsCalories: 59.2 • Fat: 3.6 g • Protein: 2.2 g • Carb: 4.7 g • Fiber: 0.6 g Ingredients: 8 oz 1/3 less fat Philadelphia cream cheese 8 oz reduced fat sour cream 16 oz jar mild
salsa1 / 2 packet taco seasoning 2
cups iceberg lettuce, shredded fine 2 large tomatoes, seeds removed and diced 1
cup reduced fat shredded cheddar cheese 2.25 oz sliced black olives Directions:
In a large bowl combine cream cheese, sour cream,
salsa and taco seasoning and mix well with an electric mixer.
In a large bowl add ground beef mixture, noodles, black beans, corn,
salsa, sour cream and 2
cups of cheese.
2 tablespoons tequila lime seasoning (available at most grocery stores
in spice aisle) 10 ounces flat iron steak 1 tablespoon Canola oil, plus more for brushing 1 small yellow onion, thinly sliced 1 red bell pepper, sliced 1 yellow bell pepper, sliced salt and pepper to taste 1 package La Tortilla Factory Low Carb, High Fiber Tortillas, Made With Whole Wheat, Original Size 1-3/4
cups grated low - fat pepper Jack cheese, divided 1 - 2 tablespoons minced jalapeno Garnish idea: fresh
salsa
Variations For a very quick guacamole just take a 1/4
cup of
salsa and mix it
in with your mashed avocados.
For the Sauce 1 chopped tomato chipotle
in adobo 3 green onions chopped 1/2
cup salsa 2 tsp salt 1 tbs oil Heat oil
in a pan and stir fry green onions for 1 min, add chopped tomatoes and salt and cook till the tomatoes get mushy and start forming into a sauce like consistancy.
Toss lettuce
in a large bowl with the bean mixture, the fresh
salsa and 2/3
cup cheese.
Easy Pork Verde: Throw together
in your slow cooker: 2 pounds of pork shoulder, cubed, 1
cup of prepared
salsa verde, I like Herdez
salsas, one onion diced, 4 cloves of garlic sliced, 1
cup of carrots diced, and 1
cup of broth of your choice.
Over medium heat mix
in cream cheese, 1/2
cup Mexican style shredded cheese and
salsa.
1/2
cup chopped purple onion 1/2
cup chopped Roma tomatoes 2
cups shredded romaine lettuce 2 pickled jalapeños, chopped
Salsa 1 avocado, pitted, peeled and sliced 2 limes, cut
in quarters
In small bowl combine 1/2
cup HERDEZ ® Guacamole
Salsa, steak, cheese, corn, green onions, cilantro, cumin, chile powder, garlic powder and 1/4 teaspoon kosher salt.
Place beef steak and 1/2
cup HERDEZ ®
Salsa Verde
in food - safe plastic bag; turn steak to coat.
ingredients CHEDDAR CHICKEN ENCHILADA SKILLET: 1 tablespoon extra-virgin olive oil 1 medium red onion (chopped) 3
cups shredded or chopped cooked chicken 2
cups Roasted Tomato
Salsa or good - quality store - bought salsa Sea salt and freshly ground black pepper 1 cup crumbled tortilla chips 3/4 cup shredded cheddar cheese chopped avocado (to garnish, optional) sliced scallions (to garnish, optional) chopped red onion (to garnish, optional) chopped fresh tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh cil
Salsa or good - quality store - bought salsa Sea salt and freshly ground black pepper 1 cup crumbled tortilla chips 3/4 cup shredded cheddar cheese chopped avocado (to garnish, optional) sliced scallions (to garnish, optional) chopped red onion (to garnish, optional) chopped fresh tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh cil
Salsa or good - quality store - bought
salsa Sea salt and freshly ground black pepper 1 cup crumbled tortilla chips 3/4 cup shredded cheddar cheese chopped avocado (to garnish, optional) sliced scallions (to garnish, optional) chopped red onion (to garnish, optional) chopped fresh tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh cil
salsa Sea salt and freshly ground black pepper 1 cup crumbled tortilla chips 3/4 cup shredded cheddar cheese chopped avocado (to garnish, optional) sliced scallions (to garnish, optional) chopped red onion (to garnish, optional) chopped fresh tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone - in) 1/2 teaspoon sea salt ROASTED TOMATO SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh cil
salsa Sea salt and freshly ground black pepper 1
cup crumbled tortilla chips 3/4
cup shredded cheddar cheese chopped avocado (to garnish, optional) sliced scallions (to garnish, optional) chopped red onion (to garnish, optional) chopped fresh tomato (to garnish, optional) POACHED CHICKEN: 2 skinless chicken breasts or legs (boneless or bone -
in) 1/2 teaspoon sea salt ROASTED TOMATO
SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh cil
SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2 cup chopped fresh cil
SALSA: 1 - 2 jalapenos (stemmed) 4 garlic cloves 1/2 small white onion 2 pounds small round or medium plum tomatoes Sea salt 1/2
cup chopped fresh cilantro
Salsa Verde - 1/4
cup sour cream Directions: Place the meat
in a large saucepan or stockpot.
Place beef steak and 1/2
cup HERDEZ ®
Salsa Casera
in food - safe plastic bag; turn steak to coat.
Arrange 1 1/2
cups (packed) kale, 1/3
cup black beans, 1/3
cup Mediterranean
Salsa and avocado slices
in each bowl so that all of the ingredients can be identified.
Place 1/4
cup HERDEZ ®
Salsa Casera
in bottom of lightly greased casserole dish.
How many
cups in your
salsa jar?
1/2
cup of raw cashew pieces (soaked
in warm water for 30 - 60 minutes) 1 c medium chunky
salsa (I used store bought) 1 bell pepper, seeded and chopped 1 jalapeno, seeded or keep for extra heat 1 teaspoon of a hot sauce 2 tbl nutritional yeast 1 teaspoon of turmeric powder 1/2 teaspoon of smoked paprika 1 pinch of salt
I often have little jobs
in the kitchen (making
salsa, avocado mayo, single serve raw treats) that aren't accommodated by my typical seven
cup beast, so I bought this little wiz.
Print Red pepper and tomato
salsa Ingredients 1 kg tomatoes peeled and chopped 4 - 5 big red pepperes chopped 1 tablespoon coconut sugar 2 dl tomato puree 4 tablespoons olive oil 1/2
cup parsley chopped 6 - 7 cloves garlic minced salt to taste Instructions Tomato
salsa In -LSB-...]
I used frozen broccoli that I pulsed
in the food processors I also added 1/3
cup salsa and 4tbs cranberry sauce to the eggs and milk.
Ingredients: 1 1/4 pound sea scallops (about 16 scallops) Kosher salt Fresh ground pepper 1 tablespoon butter 1 tablespoon extra virgin olive oil 8 - 10 corn tortillas For the Spring Mango
Salsa: 1 ripe mango, pitted, peeled, and diced small 1
cup cherry or grape tomatoes, quartered 1/2
cup julienned (or finely chopped) radish 1/2 packed
cup fresh cilantro leaves, chopped Juice from 1 lime Kosher salt Fresh ground pepper For the Avocado - Coconut Cream: 1 ripe Haas avocado Juice from 1 lime 1 jalapeño pepper, coarsely chopped 1/3
cup light coconut milk (the kind
in the can) 1/2 teaspoon honey Kosher salt
The nutritional data provided
in the recipe below accounts for 1
cup of rice and beans, along with the avocado
salsa, to be served as a vegetarian entrée.
4 ripe red tomatoes (about two pounds), cut
in half widthwise 4 jalapeño peppers, stemmed and cut
in half lengthwise (seeded for a milder
salsa; seeds left
in for hotter) 2 ears sweet corn, shucked 1 small sweet onion, peeled and quartered 1/2
cup chopped fresh cilantro 1/4
cup fresh lime juice (2 to 3 limes), or to taste Coarse salt Tortilla chips (for serving)