Azul Mexican Cantina Knock Off Salsa Rojas

 

 

 

 

 

John 17:17

[17] Sanctify them in the truth; your word is truth.

Roast veggies on foil lined pans

1 Jalapeño, seeds removed 

2 small Serrano, seeds removed 

1 dried ancho, seeds removed

1 dried Guajillo, seeds removed 

1 dried Asian chili

2 cloves garlic

1 onion 

Drizzle with olive oil and char at 375 degrees in air Fryer for 15-20 minutes 

Cool

Put in blender, pulse

Add prepared tomatoes 

3 large tomatoes 

4 Campari tomatoes 

Place tomatoes in bowl and cover with hot water to peel and then seed

Add to blender, pulse

Stir in:

1 can fire roasted tomatoes, drained

Stir in:

Salt, to your taste

White Pepper, to your taste

Sugar, to your taste

1/4 -1/2 c Fresh Cilantro, chopped 

Fresh Charred Tomato Tinga Sauce

 

 

 

 

An ej original recipe!

1 Thessalonians 1:4-5

[4] For we know, brothers loved by God, that he has chosen you, [5] because our gospel came to you not only in word, but also in power and in the Holy Spirit and with full conviction. You know what kind of men we proved to be among you for your sake.

3 large Charred tomatoes 

1 Charred Jalapeño, seeded

1/2 t roasted cumin

1/2 t sugar

1/2 t salt

1/4 t black pepper 

1 Charred medium onion

Char tomatoes, jalapeño and onion over flame.

Peel tomatoes.

Rough chop veggies. 

Put in mini food processor.

Pulse until desired consistency.

Put in fridge.

Avocado Pineapple Salsa

An ej original recipe!

 

 

1 Peter 1:14-16

[14] As obedient children, do not be conformed to the passions of your former ignorance, [15] but as he who called you is holy, you also be holy in all your conduct, [16] since it is written, “You shall be holy, for I am holy.”

1 c canned Pineapple chunks, quartered 

1 jalapeño, seeded and spine removed, diced

1 small avocado, chopped

1/2 c maraschino cherries, chopped 

2 t honey

1/2 t salt

Mix and refrigerate for 1 hr.

Green Tomato Salsa Verde

 

 

 

 

 

 

For the Father judges no one, but has given all judgment to the Son, - John 5:22

6 large green tomatoes 

1 small Onion, chopped

2 Jalapeño, diced 

3 T roasted Garlic, diced

Juice of 1/2 of a small lime

1 t sugar

1/4 c fresh chopped cilantro 

Salt and Pepper to taste

1 t Toasted Cumin

1/2 t Oregano 

Blend in food processor.

Put in pot and heat to a boil, stirring occasionally.

Simmer on low for 5 minutes.

Put in jar and refrigerate until use.

Suggested uses:

Sauce for Enchilada, Tacos, Nachos 

Guacamole en Molcajete

 

 

 

 

 

 

 

For you formed my inward parts;

you knitted me together in my mother's womb.

I praise you, for I am fearfully and wonderfully made.

Wonderful are your works;

my soul knows it very well.

My frame was not hidden from you,

when I was being made in secret,

intricately woven in the depths of the earth.

Your eyes saw my unformed substance;

in your book were written, every one of them,

the days that were formed for me,

when as yet there was none of them. Ps.139:13-16

You will never use another recipe because this one is great.
It is chunky and so very good.

1 large Haas avocado
3 tablespoon chopped onion
1 teaspoon chopped, seeded jalapeno chili
1/4 c chopped cilantro
1/2 t salt
1/2 t toasted cumin
2 tablespoon chopped tomato (discard juice and seeds)


Instructions

Combine 1 tablespoon of the chopped onions, ½ teaspoon of the chopped jalapeno and ½ teaspoon of the cilantro with ½ teaspoon of salt in the molcajete (a lava stone bowl used for grinding and mixing). I have one from Martha Stewart that is not lava stone and it does great.
With the back of a wooden spoon (the salt and the stone help in grinding), mash these ingredients into a paste. This releases the juices within.
Split the avocado in half, then remove the seed. Slice the avocado lengthwise in about 1/8-1/4 inch strips, and then across, forming a grid.
Scoop the avocado out of the skin with a spoon (never mash or scrape it).
Add the avocado to the paste in the molcajete and fold to combine thoroughly. Add the other ingredients, folding gently, taking care not to mash the guacamole.
Add jalapenos and salt to taste.
Serve with corn tortillas and chips.
You can double this recipe but be careful not to get it too salty.

Fire Roasted Tomato Salsa

1 Oh sing to the LORD a new song, for he has done marvelous things! His right hand and his holy arm have worked salvation for him. 

2 The LORD has made known his salvation; he has revealed his righteousness in the sight of the nations. 

3 He has remembered his steadfast love and faithfulness to the house of Israel. All the ends of the earth have seen the salvation of our God. 

4 Make a joyful noise to the LORD, all the earth; break forth into joyous song and sing praises! 

5 Sing praises to the LORD with the lyre, with the lyre and the sound of melody! 

6 With trumpets and the sound of the horn make a joyful noise before the King, the LORD! 

7 Let the sea roar, and all that fills it; the world and those who dwell in it! 

8 Let the rivers clap their hands; let the hills sing for joy together 

9 before the LORD, for he comes to judge the earth. He will judge the world with righteousness, and the peoples with equity.  - Psalms 98

1 can fire roasted tomatoes, drain but reserve juice 

2 T roasted garlic

1/2 c chopped fresh cilantro 

1/4 c fire roasted poblanos, I keep these in the freezer, I roast mine on my gas range open flame

1/2 t sugar

1/2 t salt

1/2 t vinegar

Juice of 1/2 lime

Process Cilantro and Poblanos in mini food processor, add tomatoes and all seasonings.

It will look like pulp.

Pour into bowl and add vinegar, juice and as much of the tomato juice as you wish.

Deep smoky flavor, delicious!

I served it on a Yucatan Pork Quesadilla! So delicious! 

Fresh Mango Salsa

3 The LORD sustains him on his sickbed; in his illness you restore him to full health. 

4 As for me, I said, "O LORD, be gracious to me; heal me, for I have sinned against you!"  - Psalm 41:3-4

1 mango, sliced

1 onion, quartered 

1/2 t salt

1/4 c Cilantro 

1/2 of a Roasted jalapeño, seeded and chopped

1 t Sugar

1/2 t Smoked paprika

1/2 t Cumin

1/4 t Garlic

1/2 t Ancho chili powder

1 - 28 oz. can of whole peeled tomatoes, I love the 3 pack from Costco, Nina brand

Smoked salt and cracked black pepper to taste

Add the onions, jalapeño, and mango into a food processor, pulse until desired size.

I did 3 - 4 pulses. Then add the seasonings and the tomatoes along with the juices. Pulse another time 3-4 pulses. This makes 2 1/2 pints of fresh salsa. Yum!!!

Easy Restaurant Style Fresh Peach Salsa

2 "Thus says the LORD who made the earth, the LORD who formed it to establish it-the LORD is his name:

3 Call to me and I will answer you, and will tell you great and hidden things that you have not known. - Jeremiah 33:2-3

1 28 oz. Cento Tomatoes, peeled whole

1 jalapeño

1 onion

1 t cumin

1/2 t sugar

1 t salt

1 T roasted garlic

1-2 fresh peaches, chopped small

1/2 c fresh cilantro

In a food processor, add the onions, cilantro, jalapeño, garlic and seasonings.

Pulse a few times.

Add tomatoes and juice, pulse a few times

Remove and put into a bowl and add peaches. 

Place in fridge to let flavors develop.

Yum!!!

Tomato Tomatillo Salsa

                                                                                                                   

2Cor.5:7 for we walk by faith, not by sight.

6 tomatillos, husks removed

3 plum tomatoes

1 shallot, peeled

1 clove garlic, peeled

1 jalapeno, sliced

½ of a lime, juiced

1t red wine vinegar

fresh cilantro

Sea salt and pepper, to taste

Quarter the tomatillos, tomatoes and shallow and add to food processor. Add the garlic, lime juice, cilantro, sea salt and pepper. Pulse to desired consistency. Transfer the salsa to an airtight container and chill until ready to serve.

Spinach Queso Knock Off from J Alexanders

                                                                                                      







1lb Velveeta Mexican Cheese(cubed)
12 ounces cream cheese(cubed)
3 tomatoes (chopped)
1 bunch green onions (chopped)
1-2 jalapeno peppers (seeded and chopped)
2-3 garlic cloves (minced)
1/2 c fresh cilantro (chopped)
1/2 c fresh parsley (chopped)
black pepper (to taste)
white pepper (to taste) optional
1 frozen creamed spinach(I used Green Giant)
1/2 t olive oil

Saute garlic, pepper and onions in olive oil. Melt cheeses in bowl in microwave for 2 minutes, stir, then repeat by 1 minute intervals until melted. Microwave the creamed spinach as per instructions. Add to cheese mixture. Add all of the rest of the ingredients to the cheese. Eat with crunchy taco chips or baked flour tortillas basted with olive oil, garlic salt which have been cut into triangle shapes.

Fresh Salsa

                                                                                              

20-30 fresh tomatoes

2 large Vidalia onions chopped

1/2 of a seeded jalapeno peppers chopped

1 banana pepper chopped                          
1/2 t sugar
1 T cilantro chopped

1 T garlic salt

1 T sea salt

1 chipotle pepper in adobo sauce chopped

Directions

Fill stock pot 1/2 full of water and bring to a boil. Wash tomatoes. After water boils add tomatoes, ten at a time, and cook 1-2 minutes until the skin puckers. Drop into a bowl of cold water. Peel and give a chunky chop. Add tomatoes and all ingredients to food processor and pulse on low until desired consistency. Refrigerate for up to a week or freeze. This is nothing like store bought salsa, it is the best tasting salsa you will ever eat!

Fresh Peach Salsa

If you have never tried peach salsa, you are missing some good stuff!!                                                                                               

1 large fresh peach, chopped

2 Tbsp.  Light Balsamic Vinaigrette Dressing

1-1/2 Tbsp. chopped fresh basil

1 Tbsp. finely chopped red onions

1 tsp. finely chopped seeded jalapeño peppers

Combine ingredients.

Queso Blanco Dip

                                                                                                

1 lb land o' lakes American cheese(in the deli at Walmart)

2 4oz cans diced green chilies,undrained
1/2 c heavy cream
Melt cheese in double boiler with the cream until smooth, add chilies.