SMOKY FOUR-PEPPER SALSA
This is an easy smoky salsa that can be adjusted to any degree of heat that you like by increasing or decreasing the jalapenos!
Provided by Julia C Brogli
Categories Appetizers and Snacks Dips and Spreads Recipes Salsa Recipes Tomato Salsa Recipes
Time 45m
Yield 12
Number Of Ingredients 12
Steps:
- Preheat an outdoor grill for medium heat.
- Rub tomatoes with oil and grill for 10 minutes, turn. Place poblano, Anaheim, jalapeno chiles, and the green pepper on the grill. Grill 5 to 7 minutes per side, being careful not to let them burn. The skins should blister and brown. Remove tomatoes to a separate bowl. Place the chiles and pepper in an airtight container to let them steam while they cool so they're easier to peel.
- Peel tomatoes and drain excess liquid. Peel and seed peppers.
- Place the tomatoes, chiles, green pepper, cilantro, vinegar, onion, garlic, and salt in the container of a food processor. Pulse 4 or 5 times. Add liquid smoke and more jalapenos if desired. Pulse until salsa is as chunky or smooth as you like.
Nutrition Facts : Calories 37.8 calories, Carbohydrate 5.8 g, Fat 1.5 g, Fiber 2.1 g, Protein 1.3 g, SaturatedFat 0.2 g, Sodium 395.6 mg, Sugar 3 g
FIREHOUSE SALSA
Steps:
- Put the first 9 ingredients into a food processor along with just the juice from the canned tomatoes. Process on low for about 10 seconds, until mixture is evenly chopped and mixed well.
- Add the tomatoes and process them into the salsa. This should take about 5 seconds at low speed.
- Pour salsa into a bowl and serve with tortilla chips.
FOUR ALARM FIREHOUSE SALSA
This is a favorite snack food around the station house. This makes around 4 to 6 quarts, so scale accordingly. I usually use the peppers whole, but the heat can be regulated by removing veins and seeds from the peppers. The peppers may also be roasted on the grill.
Provided by Rescurat
Categories Lunch/Snacks
Time 15m
Yield 4-6 quarts
Number Of Ingredients 10
Steps:
- Add onion, garlic, cilantro (stems removed) to food processor, spin until finely chopped. (adding a little of the tomatoe at this time may help).
- Prepare peppers, by coring and quartering to make them more uniform (remove seeds and veins if desired). Add to food processor and spin until finely chopped.
- Add the drained Whole tomatoes, and puree.
- Combine all with diced tomatoes in a large mixing bowl and chill.
Nutrition Facts : Calories 171.2, Fat 1.7, SaturatedFat 0.2, Sodium 884.6, Carbohydrate 38.8, Fiber 9.5, Sugar 19.9, Protein 6.8
FIRE HOUSE SALSA
Steps:
- Combine all ingredients in a large mixing bowl.
MICAH'S 4 1/2-ALARM CHILI
This is my sweet and spicy chili. Enough people have asked for the recipe that I decided to post it here! This makes a pretty big batch of chili. You can always halve the ingredients. Also, I probably make it a little bit differently each time, so it's no biggie if the ingredients aren't an exact match. I think that the chili is best when it has a few days to really combine the flavors.
Provided by Bhyphenlow
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 14h55m
Yield 20
Number Of Ingredients 11
Steps:
- Combine ground beef and onion in a large skillet over medium heat; cook and stir until browned, 5 to 8 minutes. Pour off excess grease.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and cut into pieces.
- Combine beef mixture, bacon, kidney beans, baked beans, tomatoes, brown sugar, barbeque rub, chili powder, hot sauce, and garlic powder in a large pot. Cook over medium-low heat, stirring every 30 minutes, until bubbling, 2 to 3 hours. Remove chili from heat and let cool, about 30 minutes.
- Refrigerate chili, 8 hours to overnight.
- Reheat chili over low heat, stirring every 30 minutes, for at least 4 hours before serving.
Nutrition Facts : Calories 196.1 calories, Carbohydrate 25.3 g, Cholesterol 22 mg, Fat 6.3 g, Fiber 5.2 g, Protein 11.5 g, SaturatedFat 2.1 g, Sodium 810.2 mg, Sugar 10.7 g
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