Tag Archives: salsa

My Quick Homemade Salsa and My Friend April’s Vegetarian Enchiladas

image

For my salsa I combined
3 cans rotel tomatoes with mild green chiles, drained
1 onion, diced
handful fresh cilantro finely chopped
4 TBS pickled diced jalapeños (or fresh)
Couple pinches sea salt

Combine all ingredients in bowl and stir well.

For my friend April’s vegetarian enchiladas, preheat oven 350 degrees
Ingredients are

1 large can Old El Paso enchilada sauce,

1 bag soft flour tortilla shells,

1 bag shredded Mexican blend cheese,

1/2 stick butter,

1 chopped onion,

2 chopped bell peppers,

1 small can green chiles

1 large bowl of your choice of cooked beans (pinto, black or white for example)

handful finely chopped cilantro

In casserole dish pour enough enchilada sauce to cover bottom of dish, lightly sprinkle with shredded cheese. Set aside.
In skillet of heated butter, sautée onions, bell peppers, green chiles and cilantro until still just slightly crispy but done. Set aside.
Assemble enchiladas by filling each tortilla shell with beans and onion mixture then roll up and place in casserole dish. Fill dish with as many tortillas as will fit. Top heavily with enchilada sauce and then shredded cheese. Cover with aluminum foil.
Bake for 45 min.

serve with salsa, sour cream, guacamole, tortilla chips, etc.

Salsa

Salsa…from my friend Kris
I tripled this recipe for my salsa…
NOTE the triple batch made 2 quarts plus 1 pint which is also 10 half pint jars4 cups chopped tomatoes (I finely chopped in electric chopper 14 tomatoes and it made 12 cups if that helps)
1 clove garlic (I used maybe double this and I finely chopped it)
1/3 bellpepper (I finely chopped)
1/3 valdalia onion (I added this ingredient and also finely chopped it)
2 TBS canned or fresh green chili peppers (I skipped this step and went to next ingredient)
3 TBS hot peppers (optional…AND I used all super hot chilis in mine, both green and red, also finely chopped w/tomatoes…I took out the seeds first and used FRESH frm garden…handful of them, didn’t measure…PLUS I put a dash of powdered ceyenne)
2 tsp sugar (I accidently read as TBS on my first batch, but is still good…lol)
1 tsp salt
1/4 tsp cumin
1/4 tsp cilantro (I used a dab more of this)

2 TBS vinegarMix ingredients in pan, if want thicker, add tomato paste  (I added 2 small cans to my triple batch, but think I will only add 1 small can next time)

Bring to boil and then simmer 25 min.
After cooking put salsa in jars and process 25 min in water bath canner (I skipped this step and just put on scalded lids since it was boiling already)