Southern Living Salsa Recipes

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SOUTHERN "SALSA"



Southern

Provided by Trisha Yearwood

Categories     appetizer

Time 10m

Yield 8 to 10 servings (3 cups dip)

Number Of Ingredients 9

One 12-ounce jar whole fancy pimientos, drained and deseeded
One 15-ounce can white hominy, drained
4 ounces cream cheese, softened
1 tablespoon Louisiana hot sauce
1 1/2 teaspoons Cajun seasoning
Kosher salt
Zest of 1 lime
Tortilla chips, for dipping
Crudite, for dipping

Steps:

  • Add the pimientos, white hominy and cream cheese to a food processor. Pulse until a smooth paste is formed, about 2 minutes. Sprinkle in the hot sauce and Cajun seasoning and pulse to combine. Season with kosher salt if desired (some Cajun seasoning blends already contain salt).
  • Pour into a serving bowl and garnish with the lime zest. Serve alongside tortilla chips and crudite for dipping or store in an airtight container, refrigerated, for up to 2 weeks.

SOUTHERN LIVING SALSA



Southern Living Salsa image

From the cook book "Southernliving Christmas", I am keeping it here for safe keeping. Looks easy with only a handful of ingredients. Time does not include chilling time

Provided by cookingpompom

Categories     Mexican

Time 11m

Yield 2 1/2 cups, 8 serving(s)

Number Of Ingredients 7

2 cups diced fresh tomatoes
1/4 cup chopped green onion
1/4 cup chopped fresh cilantro (coriander)
2 tablespoons lime juice
1/2 teaspoon salt
1/2 teaspoon pepper
2 jalapeno peppers, seeded and minced

Steps:

  • Combine all the ingredients in a medium size bowl and mix well.
  • Cover and chill.
  • Serve cold.

Nutrition Facts : Calories 11.5, Fat 0.1, Sodium 148.5, Carbohydrate 2.6, Fiber 0.8, Sugar 1.5, Protein 0.5

CHICKEN ENCHILADAS (SOUTHERN LIVING, FEBRUARY 2000)



Chicken Enchiladas (Southern Living, February 2000) image

Make and share this Chicken Enchiladas (Southern Living, February 2000) recipe from Food.com.

Provided by whipcole_4660585

Categories     Mexican

Time 55m

Yield 6-8 serving(s)

Number Of Ingredients 14

3 cups cooked chicken, chopped
2 cups monterey jack pepper cheese, shredded
1/2 cup sour cream
1 (4 1/2 ounce) can green chilies, drained and chopped
1/3 cup fresh cilantro, chopped
8 (8 inch) flour tortillas
vegetable oil cooking spray
1 (8 ounce) container sour cream
1 (4 1/2 ounce) can tomatillo salsa verde
1 tomatoes, diced
1 avocado, chopped
1 green onion, chopped
ripe olives, sliced
cilantro, chopped

Steps:

  • Stir together first 5 ingredients. Spoon chicken mixture evenly over each tortilla, and roll up. Arrange in a lightly greased 13- x 9-inch baking dish. Coat tortillas with vegetable cooking spray.
  • Bake at 350° for 35 to 40 minutes or until golden brown.
  • Stir together sour cream and taco sauce. Spoon over hot enchiladas, and sprinkle with toppings.

Nutrition Facts : Calories 682.4, Fat 38.9, SaturatedFat 17.4, Cholesterol 116.7, Sodium 954.7, Carbohydrate 47.7, Fiber 5.2, Sugar 7.1, Protein 35.5

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Top Asked Questions

What is the best way to make fresh salsa?
This fresh salsa recipe is super easy and you can easily mix it up. Just grab some plum tomatoes, some red, green, and yellow bell peppers, and Vidalia onion--throw in some fresh herbs and a little dressing and that's it! I usually add a jalapeno but that's totally optional.
What can I make with store-bought salsa?
The possibilities are endless. If you're crunched for time but still want homemade flavor, start with a store-bought fresh salsa and stir in a few fresh ingredients like roasted corn, cilantro, and chopped red onion.
What is the best way to use cucumbers for salsa?
1 Crisp Cucumber Salsa. Here’s a fantastic way to use cucumbers. You’ll love the creamy and crunchy texture and super fresh flavors. 2 Spicy Chunky Salsa. Vinegar adds a refreshing tang to this sweet tomato salsa. It's wonderful as is, but for more heat, leave in some hot pepper seeds. 3 Apple Salsa with Cinnamon Chips 4 Mild Tomato Salsa
How do you store homemade salsa after cooking?
Remove from heat; stir in cilantro, jalapeños, and remaining 1 tablespoon salt. Let cool to room temperature, stirring often, about 1 hour. Spoon salsa evenly into 5 (1-pint) lidded jars. Cover and store in refrigerator up to 10 days.

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