Salsacakes Recipes

SALSA FRESCA

Steps:

• In a mixing bowl, combine all ingredients together. Toss thoroughly. Let stand 15 minutes before serving.

RESTAURANT-STYLE SALSA

Steps:

• Combine the diced tomatoes, whole tomatoes, cilantro, onions, garlic, jalapeno, cumin, salt, sugar and lime juice in a blender or food processor. (This is a very large batch. I recommend using a 12-cup food processor, or you can process the ingredients in batches and then mix everything together in a large mixing bowl.)
• Pulse until you get the salsa to the consistency you'd like. I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed.
• Refrigerate the salsa for at least an hour before serving.

SALSA CAKES

Steps:

• Mix salsa and sour cream.
• Put 1 rice cake on a plate.
• Put fat free cheese on rice cake.
• Heat in microwave for 10-15 sec.
• Put salsa/sour cream mix on cheesy rice cake.
• Put the other rice cake on top of mixture.
• Voila! Eat your salsa sandwich!

SALSA CORN CAKES

Steps:

• In a large bowl, beat cream cheese and butter until smooth; add the eggs and mix well. Beat in the milk until smooth. Combine the flour, cornmeal, baking powder and salt; stir into cream cheese mixture just until moistened. Fold in the corn, salsa and onions. , Pour batter by 1/4 cupfuls into a large greased cast-iron skillet or hot griddle. Turn when bubbles form on top; cook until the second side is golden brown. Serve with sour cream and salsa.

MR. MORRIS' SALSA CAKE

Steps:

• Preheat oven to 350°F.
• In large bowl mix the flour, sugar, baking powder, soda, cinnamon, cloves and allspice. Cut in the shortening with a pastry blender.
• Add the salsa, beating 3 minutes with an electric mixer. Next beat in the eggs and water, beating another 3 minutes.
• Grease and flour two 8-inch round cake pans or one large bundt pan. Line the pan(s) with parchment paper.
• Pour in batter evenly into the pan.
• Bake for 30-35 minutes or until a toothpick inserted in center of cake comes out clean. Note that the cake may take longer to cook if baked in a bundt pan.
• In the meantime, prepare the cream cheese frosting.
• Beat all ingredients together until smooth. Set aside.
• Cool cake on wire rack then frost with cream cheese frosting.
• Pat yourself on the back for being adventurous.
• Parting Words: "And somewhere, later on, ranch kitchens, cabins and range camps will fill with people and easy conversation (and Cookgirl adds that these various venues will also fill with people coughing, heavy clouds of cigarette smoke; the smoke detector alarms will be set off -- ) Because THIS is Marlboro Country.".

SALSA

Steps:

• In a medium-size mixing bowl, combine tomatoes, onion, cilantro, garlic, lime juice, tomatillo, and salt to taste. Mix well. Add 1/2 of the jalapeno pepper, and taste. If you desire your salsa with more of a kick, add the remaining 1/2 jalapeno. If you are satisfied with the salsa's heat, do not add the remaining jalapeno pepper. Cover the salsa, and chill until ready to serve.

SALSA CHEESECAKE

Steps:

• In a small bowl, beat cream cheese and Monterey Jack cheese until light and fluffy. Beat in 1 cup sour cream just until combined. Add eggs; beat on low speed just until combined. Stir in the salsa and chilies. , Pour into a greased 9-in. springform pan. Place pan on a baking sheet. Bake at 350° for 40-45 minutes or until center is almost set., Remove from the oven; immediately spread with remaining sour cream. Cool on wire rack for 10 minutes. Carefully run a knife around edge of pan to loosen; cool 1 hour longer. Refrigerate for at least 5 hours or overnight., To serve, remove sides of pan. Garnish with guacamole and diced tomato. Serve with tortilla chips or crackers. Refrigerate leftovers.

FAST AND SIMPLE SALSA

Steps:

• Combine the tomatoes, onion, and green chile peppers in a bowl; drain briefly. Return the mixture to the bowl; stir the vinegar and salt into the tomato mixture.