HOW TO MAKE CHILIS SALSA RECIPES

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SALSA CHILI RECIPE: HOW TO MAKE IT - TASTE OF HOME



Salsa Chili Recipe: How to Make It - Taste of Home image

You'll need just five ingredients to stir up this quick-and-easy chili from Jane Bone of Cape Coral, Florida. "We like to use medium salsa for zippy flavor, but sometimes I use half mild and half medium," she notes. "Sprinkle hearty servings with shredded cheddar cheese and other tasty toppings," Jane suggests.

Provided by Taste of Home

Categories     Lunch

Total Time 20 minutes

Prep Time 20 minutes

Cook Time 0 minutes

Yield 5 servings.

Number Of Ingredients 6

1 pound ground beef
1 medium onion, chopped
1 jar (16 ounces) salsa
1 can (15 ounces) pinto beans, rinsed and drained
1 can (5-1/2 ounces) tomato juice
Shredded cheddar cheese, chopped green peppers, sour cream and thinly sliced green onions, optional

Steps:

  • In a large saucepan, cook the beef and onion over medium heat until meat is no longer pink; drain. Stir in the salsa, beans and tomato juice; heat through. Serve with the cheese, peppers, sour cream and onions if desired.

Nutrition Facts : Calories 264 calories, FatContent 9g fat (4g saturated fat), CholesterolContent 44mg cholesterol, SodiumContent 718mg sodium, CarbohydrateContent 21g carbohydrate (7g sugars, FiberContent 7g fiber), ProteinContent 21g protein.

SALSA ROJA | MEXICAN PLEASE



Salsa Roja | Mexican Please image

Here's a simple recipe for a fiery, concentrated batch of Salsa Roja.    

Provided by Mexican Please

Total Time 30 minutes

Prep Time 15 minutes

Cook Time 15 minutes

Yield 24

Number Of Ingredients 13

6 Guajillo dried chiles
2 Ancho dried chiles (or 3 smaller Anchos)
3 tomatoes
1/2 onion
3 garlic cloves
1 chipotle in adobo (optional)
1 tablespoon adobo sauce (optional)
1/2 teaspoon Mexican oregano
1 teaspoon salt
freshly cracked black pepper
splash cider vinegar
2.5 cups water
olive oil

Steps:

  • Start by roasting the tomatoes in a 400F oven.   
  • Use a damp towel to wipe off any dusty crevasses on the dried chiles.  To de-seed them it's easiest to cut off the stem and make a slit lengthwise, then use your hands to pull out the ribs and seeds.
  • Saute 1/2 onion and 3 whole garlic cloves in a dollop of oil over medium heat.  When the onion starts to soften add the dried chiles.  (It's worth cutting the chiles into smaller pieces before adding them to the pan.)
  • Let the chiles cook for a few minutes and then add the roasted tomatoes to the pan along with:  1/2 teaspoon Mexican oregano, 1 teaspoon salt, freshly cracked black pepper, 2.5 cups water.  (I also add 1 chipotle in adobo and 1 tablespoon of adobo sauce but this is optional.)
  • Simmer for 5 minutes or so and then add everything to a blender and combine well.
  • Strain the sauce over a mixing bowl and discard the leftover solids.  You might have to use a spoon or spatula to push the sauce through the strainer.
  • Taste for salt level.  I added another pinch of salt along with a splash of cider vinegar.   
  • Serve immediately or store in an airtight container in the fridge (in a squeeze bottle!). 

Nutrition Facts : Calories 21 kcal, ServingSize 1 serving

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