Spicy Corn Churros With Roasted Tomato Salsa Con Queso Recipes

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ROASTED CORN, TOMATO AND GARLIC QUESO



Roasted Corn, Tomato and Garlic Queso image

Perfect for game day and potlucks, this creamy queso recipe is chock full of roasted corn, tomatoes and garlic. Ready in under an hour, serve the dip warm with your favorite chips.

Provided by Cindy Rahe

Categories     Appetizer

Time 50m

Yield 8

Number Of Ingredients 12

1 bulb garlic
1 cup fresh corn kernels or frozen corn
1/2 cup grape tomatoes, halved
2 tablespoons olive oil
2 tablespoons finely chopped shallot
Dash salt
1 can (12 oz) evaporated milk
1 can (7 oz) Old El Paso™ diced green chiles
4 oz (half of 8-oz package) cream cheese
1 cup shredded sharp Cheddar cheese (4 oz)
1 cup shredded pepper Jack cheese (4 oz)
Food Should Taste Good® chips

Steps:

  • Heat oven to 425°F. Line cookie sheet with cooking parchment paper.
  • Break apart garlic bulb into cloves but leave skins on. In large bowl, toss garlic cloves, corn and tomatoes with 1 tablespoon of olive oil; spread on cookie sheet.
  • Roast 25 to 30 minutes or until vegetables are caramelized around edges a little bit. Remove from oven; set aside to cool.
  • While vegetables are roasting, in 3-quart saucepan, heat remaining tablespoon oil over medium heat. Add shallot and salt; cook until softened and translucent. Stir in evaporated milk and green chiles. Heat to boiling. Add cream cheese, stirring well to combine. In 2 batches, add Cheddar and pepper Jack cheese, stirring well after each addition until combined. Remove from heat.
  • Squeeze cooled cooked garlic from skins into cheese mixture. Fold in roasted corn and tomatoes. Serve queso warm with chips.

Nutrition Facts : ServingSize 1 Serving

ROASTED TOMATO AND CORN SALSA



Roasted Tomato and Corn Salsa image

Provided by Valerie Bertinelli

Categories     condiment

Time 1h15m

Yield 2 1/2 cups

Number Of Ingredients 13

4 vine-ripe tomatoes (about 1 1/4 pounds)
2 ears yellow corn, husked, silks removed
1 poblano pepper
1/2 large yellow onion, quartered
3 cloves garlic, unpeeled
2 tablespoons canola oil
Kosher salt
1/2 cup cilantro leaves, plus leaves for garnish (about 1/2 bunch)
1/4 jalapeno, seeded
1/2 teaspoon coriander
1/2 teaspoon cumin
2 to 3 tablespoons lime juice
Lightly salted tortilla chips, for serving

Steps:

  • Preheat the oven to 400 degrees F. Line a baking sheet with foil.
  • Add the tomatoes, corn, poblano, onions and garlic cloves to the prepared baking sheet. Toss with the canola oil and sprinkle with salt. Roast for 15 minutes. Remove the garlic, flip the poblano and corn over and continue roasting for another 15 minutes, until charred and the tomatoes have softened and begun to split. Let cool for at least 20 minutes.
  • Peel the garlic. Remove the skin and stem from the poblano (remove the seeds, too, for a milder salsa).
  • Add the roasted tomatoes, poblano, onions and garlic to a food processor, along with the cilantro, jalapeno, coriander, cumin, 2 tablespoons lime juice and 1/2 teaspoon salt. Process until the mixture is evenly combined but still has some texture (similar to crushed canned tomatoes). Remove to a bowl.
  • Cut the corn kernels from the cobs and stir into the salsa. Adjust the seasoning with salt and lime juice.
  • Serve at room temperature, or refrigerate until ready to serve (see Cook's Note). Garnish with cilantro leaves and serve with tortilla chips.

ROASTED CORN AND TOMATO SALSA



Roasted Corn and Tomato Salsa image

Grilling tomatoes, jalapeños and corn makes for a nice mix of flavors. The sweetness of the corn contrasts well with the charred and picante flavors of the salsa. I've added corn to salsa fresca before, but this time, eyeing generous ears of corn on the cob in the market, I imagined it grilled or roasted in a roasted tomato salsa. I used as a starting point the renowned chef Rick Bayless's terrific roasted jalapeño tomato salsa with fresh cilantro, from a book he published in 1998 called "Salsas That Cook." After I had grilled the tomatoes and jalapeño under a broiler (you could also cook them on a grill), I grilled an ear of corn, also under a broiler. The kernels take on a beautiful color, and their sweetness contrasts nicely with the charred and picante flavors that run through this salsa. The corn also contributes crunch. The salsa is great with tacos, chips, and grains, and is particularly good with chicken.

Provided by Martha Rose Shulman

Categories     breakfast, brunch, dinner, lunch, sauces and gravies, appetizer, side dish

Time 45m

Yield Makes a little about 2 1/2 cups

Number Of Ingredients 9

1 1/2 pounds ripe tomatoes, preferably plum tomatoes
1 or 2 jalapeños (about 1 ounce)
1 ear of corn, shucked
1/2 small white onion, sliced about 1/4 inch thick (about 2 ounces)
4 garlic cloves, peeled
Salt to taste
1 1/2 teaspoons cider vinegar
1/4 cup water (optional)
1/3 to 1/2 cup chopped cilantro (to taste)

Steps:

  • Preheat broiler and set rack 4 inches below. If your broiler and oven are separate, also preheat the oven to 425 degrees. Line 2 baking sheets with foil.
  • Place tomatoes and jalapeños on one of the baking sheets and set under broiler, about 4 inches from heat. Broil for about 6 minutes, until skins are charred and blackened in spots. Using tongs, flip over tomatoes and jalapeño and continue to broil for another 6 minutes. The tomatoes and chiles should be softened and cooked through as well as charred. Tip tomatoes and chiles, along with any juices in the pan, into a bowl and allow to cool.
  • Place corn on baking sheet and set under the broiler. Broil until you hear the kernels beginning to pop, 2 to 4 minutes. Corn should be nicely browned on one side. Flip over and broil for 2 minutes, or until you hear popping, on the other side. Remove from heat, allow to cool, then cut kernels from cob and set aside.
  • If using the same oven to roast the onions, turn heat down to 425 degrees. Break up onions into rings and place on baking sheet in a single layer. Add garlic and place in oven. Roast, stirring every 5 minutes, until onions have softened and are lightly browned and charred on edges and garlic is soft and browned in spots, about 15 minutes. If some of the smaller pieces of onion begin to char more quickly than others, remove them sooner.
  • Stem jalapeños and place with onions and garlic in a food processor fitted with the bowl as necessary. Transfer to a large bowl.
  • When tomatoes are cool enough to handle, core and discard skins (hold over bowl to catch juices). Place in food processor with juice and pulse to a coarse purée. Add to bowl with chopped onions, garlic and jalapeño. Add the vinegar, season generously with salt (Rick Bayless recommends a generous teaspoon), and stir in the cilantro and corn. If desired, thin out with water.

Nutrition Facts : @context http, Calories 293, UnsaturatedFat 2 grams, Carbohydrate 67 grams, Fat 3 grams, Fiber 14 grams, Protein 12 grams, SaturatedFat 0 grams, Sodium 2132 milligrams, Sugar 26 grams

SPICY CORN SALSA



Spicy Corn Salsa image

This spicy corn salsa is easy to make. It almost tastes like Chipotle's, just a little hotter.

Provided by Dee

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Corn Salsa Recipes

Time 40m

Yield 6

Number Of Ingredients 7

6 ears sweet corn
2 each poblano peppers
2 each jalapeno peppers, diced
½ red onion, diced
⅓ cup chopped fresh cilantro
1 tablespoon lime juice
1 pinch salt and ground black pepper to taste

Steps:

  • Preheat an outdoor grill for medium heat and lightly oil the grate.
  • Grill corn and poblano peppers on the preheated grill until corn has charred and peppers have softened, 12 to 15 minutes. Remove from the grill and let cool enough to handle, about 10 minutes.
  • Cut corn off cobs and dice poblanos; place into a bowl. Add jalapenos, onion, cilantro, lime juice, salt, and pepper and mix together.

Nutrition Facts : Calories 91.3 calories, Carbohydrate 20.1 g, Fat 1.2 g, Fiber 3.8 g, Protein 3.6 g, SaturatedFat 0.2 g, Sodium 44.7 mg, Sugar 4.1 g

SPICY CORN CHURROS WITH ROASTED TOMATO SALSA CON QUESO



Spicy Corn Churros With Roasted Tomato Salsa Con Queso image

Make and share this Spicy Corn Churros With Roasted Tomato Salsa Con Queso recipe from Food.com.

Provided by Rick M.

Categories     Sauces

Time 2h

Yield 6 serving(s)

Number Of Ingredients 20

6 dried cascabel chiles or 3 pasilla chiles, stemmed and seeds removed
4 large tomatoes, cored
2 fresno chilies, stemmed
3/4 white onion, peeled, cut into wedges
2 garlic cloves, peeled
2 tablespoons fresh lime juice
kosher salt
3 tablespoons unsalted butter
2 tablespoons all-purpose flour
1 1/2 cups milk (or more)
1/2 lb monterey jack cheese, grated
1/2 lb cheddar cheese, grated (young medium or sharp)
1 tablespoon chili powder
2/3 cup milk
6 tablespoons unsalted butter
1/2 teaspoon ground cumin
1/2 cup all-purpose flour
1/2 cup cornmeal
3 large eggs
vegetable oil (for frying, about 12 cups)

Steps:

  • Special Equipment: A pastry bag and a large closed star tip (we used size 845 tips); deep-fry thermometer.
  • Preheat oven to 350°. Toast cascabel until fragrant and lightly browned, about 5 minutes. Remove chiles from baking sheet, let cool.
  • Increase oven temperature to 450°. Roast tomatoes, fresnos and onion on a clean rimmed baking sheet until skin is browned and beginning to separate from flesh, 30-35 minutes. Transfer to a blender and add garlic, lime juice, and 2 teaspoons salt; blend until smooth. Add cascabel and blend until coarsely chopped. Let sit at room temperature until ready to serve.
  • Melt butter in a medium saucepan over medium heat. Stir in flour and cook until incorporated, about 1 minute. Whisk in milk and continue to cook until mixture comes to a boil and thickens, about 4 minutes. Reduce heat to low, gradually add both cheeses, and cook, stirring constantly, until cheese is completely melted and queso is smooth. If it seems too thick, stir in a little more milk. Keep warm until ready to serve.
  • Do Ahead: Salsa and queso can be made 2 days ahead. Cover and chill speperately. Bring salsa room temperature before serving; warm queso until smooth and creamy.
  • Fit pastry bag with star tip. Whisk chili powder and 1 tablespoon salt in a small bowl; set aside.
  • Bring milk, butter, cumin, 1¼ teaspoon salt, and ½ cup water to a simmer in a medium saucepan over medium-high heat. Using a wooden spoon, add flour and cornmeal in one go, and vigorously mix until dough comes together, about 30 seconds. Let sit in pan for 10 minutes to hydrate the cornmeal. Transfer to the bowl of a stand mixer or a large bowl.
  • Using a stand mixer fitted with the paddle attachment on medium-low speed, add eggs to dough, one at a time, making sure to incorporate each egg before adding the next (alternatively, stir vigorously with a wooden spoon). Dough will look broken at first; continue to beat, scraping bowl occasionally, until dough is smooth, glossy, and somewhat stretchy (pull off a small piece of dough and stretch it-it shouldn't break). Spoon dough into prepared pastry bag.
  • Pour oil into a large pot to come halfway up the sides. Fit pot with thermometer and heat over medium-high until thermometer registers 350°. Holding bag at an angle so tip is a few inches above surface of oil, squeeze out dough, moving the bag as you squeeze so dough is piped in a 6" length into oil. Using a paring knife, cut off dough at the tip to release into oil. Repeat process to make 4 more dough lengths. Fry churros, turning once and adjusting heat as needed to maintain oil temperature, until golden brown on all sides, 2-3 minutes per side. Transfer to a paper towel-lined baking sheet. Repeat with remaining dough.
  • Sprinkle warm churros with reserved chili-salt mixture mixture. Dollop salsa over warm queso and swirl to combine; serve with warm churros.

Nutrition Facts : Calories 663.4, Fat 48, SaturatedFat 29.1, Cholesterol 224.7, Sodium 553.7, Carbohydrate 31.6, Fiber 3.5, Sugar 5.3, Protein 28.9

ROASTED CORN AND TOMATILLO SALSA



Roasted Corn and Tomatillo Salsa image

Provided by Food Network

Yield 2 cups

Number Of Ingredients 11

4 ears corn
1/2 pound tomatillos, papery skin removed and quartered
1 large sweet red pepper, quartered and seeded
1 jalapeno pepper, seeded and finely diced
1 garlic clove, finely chopped
1 small bunch cilantro, 1\4 cup chopped
1/3 cup olive oil
3 tablespoons white wine vinegar
1 tablespoon sugar
1/2 teaspoon salt
1/2 teaspoon black pepper

Steps:

  • Peel back the corn husk, remove the silk, enclose the corn once again and grill the corn for 4-6 minutes over a hot flame. While the corn is roasting, add the tomatillos and red pepper to the grill and quickly char their exterior. Remove everything from the grill and allow to cool. When cool peel back the husk and, using a sharp knife, remove the corn kernels from the cob. Discard the cob. Cut the red pepper into a julienne and combine the corn, tomatillo, red pepper, jalapeno, garlic and cilantro in a bowl. To the bowl, add the oil, vinegar, sugar, salt and pepper and allow to marinate for several hours before serving.;

FRESH CORN AND TOMATO SALAD



Fresh Corn and Tomato Salad image

Provided by Food Network Kitchen

Categories     side-dish

Time 30m

Yield 6 cups

Number Of Ingredients 8

3 tablespoons white wine vinegar
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
6 ears fresh corn, shucked
2 cups red or orange grape tomatoes, halved
8 ounces mozzarella pearls or fresh mozzarella, cut into small cubes
1 bunch scallions, thinly sliced
1 1/2 cups fresh basil leaves

Steps:

  • Whisk together the vinegar, 2 teaspoons salt and some pepper in a small bowl. Gradually whisk in the oil, starting with a few drops and then adding the rest in a steady stream, to make a smooth dressing.
  • Shear off the corn kernels with a sharp knife over a bowl (you should have about 4 cups). Toss in the tomatoes, mozzarella and scallions. Pour the vinaigrette over the salad and toss to coat. Cover and let stand for at least 15 minutes and up to 2 hours. Before serving, tear the basil over the salad and stir.

ALMOST-FAMOUS CORN SALSA



Almost-Famous Corn Salsa image

Fans of Chipotle restaurants will wait in notoriously long lines for the chain's made-to-order burritos. (Yes, we're guilty, too; there's a location right across from our office.) Founder Steve Ells, a former San Francisco chef, hit on a magic formula with his concept for a mix-and-match taqueria: He opened his first Chipotle in Denver in 1993 and now has nearly 1,100 locations. Ells came up with all the recipes himself, including this popular corn salsa. If you get lucky at the restaurant, your burrito maker will pile on a little extra. If you don't, you can make this recipe from Food Network Kitchens - and eat as much as you want.

Provided by Food Network Kitchen

Categories     side-dish

Time 20m

Yield 4 servings

Number Of Ingredients 9

1/2 small poblano chile pepper, seeded
3 teaspoons extra-virgin olive oil
Kosher salt
1 cup fresh corn kernels (from 2 ears), or 1 cup frozen corn, thawed
1 small jalapeno pepper, seeded and chopped
2 tablespoons chopped fresh cilantro
2 tablespoons chopped red onion
2 tablespoons fresh lime juice
1/2 teaspoon sugar

Steps:

  • Preheat a grill to medium high. Brush the poblano with 1 teaspoon olive oil and grill, skin-side down, until charred but still firm, about 5 minutes. Cool slightly; peel and finely chop.
  • If using fresh corn, bring a small pot of salted water to a boil. Add the corn and cook until tender, 2 to 3 minutes; drain.
  • Mix the corn (if using frozen, add it here), poblano, jalapeno, cilantro and red onion in a bowl. Stir in the remaining 2 teaspoons olive oil, the lime juice, sugar and 1/2 teaspoon salt.

SPICY CORN AND PEPPERS



Spicy Corn and Peppers image

Serve this Southern side dish with our Cornflake-Crusted Baked Chicken.

Provided by Martha Stewart

Categories     Food & Cooking     Quick & Easy Recipes

Time 25m

Number Of Ingredients 8

2 tablespoons butter
1 small onion, finely chopped (1/2 cup)
1 red bell pepper, seeds and ribs removed, chopped
1/8 to 1/4 teaspoon cayenne pepper
1 teaspoon coarse salt
2 plum tomatoes, cored and chopped (1 cup)
1 package frozen corn kernels (1 pound)
1/2 cup whole milk

Steps:

  • In a large skillet, melt butter over medium heat. Add onion, bell pepper, cayenne, and salt. Cook, stirring occasionally, until onion is soft, about 5 minutes.
  • Add corn and tomatoes; cook, stirring often, until corn is tender and tomatoes have softened, about 10 minutes. Stir in milk; remove from heat. Serve immediately.

Nutrition Facts : Calories 127 g, Fat 5 g, Fiber 2 g, Protein 4 g

SPICY SALSA



Spicy Salsa image

This salsa is a spicy fresh addition to any Mexican meal and it's great on breakfast burritos. If you'd like to decrease the heat of the jalapenos, remove the seeds and membranes from the peppers before dicing them.

Provided by Pam Garrison

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 1h

Yield 20

Number Of Ingredients 10

3 large ripe tomatoes, diced
3 roma (plum) tomatoes, diced
4 green onions, finely chopped
4 fresh jalapeno peppers, finely diced
1 stalk celery, finely diced
4 tablespoons chopped fresh cilantro
1 clove garlic, minced
1 tablespoon fresh lime juice
2 teaspoons ground black pepper
salt to taste

Steps:

  • In a large bowl, combine the tomatoes, plum tomatoes, green onions, peppers, celery, cilantro, garlic, lime juice, pepper and salt to taste. Refrigerate for 45 minutes before serving.

Nutrition Facts : Calories 9.8 calories, Carbohydrate 2.2 g, Fat 0.1 g, Fiber 0.7 g, Protein 0.5 g, Sodium 4.3 mg, Sugar 1.2 g

TOMATO AND CORN SALSA



Tomato and Corn Salsa image

Provided by Robin Donovan

Categories     Onion     Tomato     Side     No-Cook     Quick & Easy     Father's Day     Corn     Summer     Jalapeño     Cilantro     Vegan     Vegetarian     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added     Kosher

Yield Makes about 2 cups

Number Of Ingredients 7

1 small red onion, chopped
1/2 teaspoon salt
Juice of 2 limes
4 red or green jalapeño chiles, seeded and finely chopped
4 medium tomatoes, chopped
1 cup fresh or frozen (thawed) corn kernels
1 cup chopped cilantro

Steps:

  • Place the chopped onion in a bowl, sprinkle with the salt, squeeze the lime juice over, and set aside for 15 to 20 minutes. Add the chopped chiles, tomatoes, corn, and cilantro to the onion mixture, and stir. Serve immediately.

SPICY, CREAMY CORN SALSA



Spicy, Creamy Corn Salsa image

An easy, quick and delicious recipe that you can make with items you more than likely have. This corn salsa is so versatile that it can be served as a dip or as a cold side dish.

Provided by Yoly

Categories     Appetizers and Snacks     Dips and Spreads Recipes     Salsa Recipes     Tomato Salsa Recipes

Time 15m

Yield 12

Number Of Ingredients 10

½ cup sour cream
½ cup mayonnaise
2 (15.25 ounce) cans whole kernel corn, drained
1 (10 ounce) can diced tomatoes with habanero peppers (such as RO*TEL® Hot)
½ cup thinly sliced green onion, white and green parts
2 tablespoons chopped fresh cilantro
½ teaspoon salt
¼ teaspoon ground black pepper
⅛ teaspoon ground cumin
2 cups shredded sharp Cheddar cheese

Steps:

  • Stir sour cream and mayonnaise until well combined. Set aside.
  • Combine corn, diced tomatoes, green onions, cilantro, salt, pepper, and cumin in a large bowl. Stir in sour cream mixture. Fold in Cheddar cheese.

Nutrition Facts : Calories 241.7 calories, Carbohydrate 15.6 g, Cholesterol 31.8 mg, Fat 17.6 g, Fiber 1.7 g, Protein 8.2 g, SaturatedFat 7.3 g, Sodium 603.3 mg, Sugar 2.5 g

SWEET 'N' SPICY ROASTED CORN



Sweet 'n' Spicy Roasted Corn image

In Bryan, Texas, Erin Littlefield saves herself the trouble of husking those ears of sweet corn she brings to family picnics and get-togethers with this scrumptious grilling technique. "My husband came up with the sweet and spicy glaze," she confides. "It tastes really good, looks beautiful with the flecks of red pepper and requires much less butter than folks generally use."

Provided by Taste of Home

Categories     Side Dishes

Time 30m

Yield 6 servings.

Number Of Ingredients 6

6 large ears sweet corn in husks
2 tablespoons butter
4 garlic cloves, minced
1 teaspoon brown sugar
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon chili powder

Steps:

  • Carefully peel back corn husks to within 1 in. of bottom; remove silk. Rewrap corn in husks and secure with kitchen string. Soak corn in cold water for 1 hour., Using long-handled tongs, moisten a paper towel with cooking oil and lightly coat the grill rack. Grill corn, covered, over medium heat for 25-30 minutes or until tender, turning occasionally. Remove string before serving., Meanwhile, in a small saucepan, melt butter. Add the garlic, brown sugar, red pepper flakes and chili powder. Serve with grilled corn.

Nutrition Facts : Calories 163 calories, Fat 6g fat (3g saturated fat), Cholesterol 10mg cholesterol, Sodium 62mg sodium, Carbohydrate 29g carbohydrate (9g sugars, Fiber 4g fiber), Protein 5g protein. Diabetic Exchanges

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POTATO CHURROS WITH QUESO DIP — DAMN, SPICY!
2020-07-17 Mash the potatoes, and add in all the ingredients: egg, milk, glutinous rice flour (or flour), garlic, salt, and pepper. Place the batter in a ziplock bag fitted with a star tip. Wilton 1M, Ateco #847, and Ateco #849 are great options, but any star tip will work. The larger the opening, the fatter your churros will be.
From damnspicy.com


PERFECT GRILLED CORN SALSA | MINIMALIST BAKER RECIPES
2013-06-04 Then remove the husk and strings and put it back on the grill for a little color – 2-3 minutes – rolling to heat all sides. Once grilled, slice corn off of the cob and add to bowl with …
From minimalistbaker.com


ROASTED CHILI CORN SALSA RECIPE - THE SPRUCE EATS
2021-10-11 Roasted chili corn salsa can be enjoyed as a side dish, appetizer, or condiment. Here are some ideas to get you started: Use this tangy salsa to top fish tacos, shrimp tacos, …
From thespruceeats.com


SALSA CON QUESO - TOSTITOS
Made with real Monterey Jack cheese, TOSTITOS® Salsa Con Queso blends ripe tomatoes, chopped jalapeños and mild red bell peppers for a medium, creamy dip that always gets the party started.
From tostitos.com


CORN SALSA RECIPES | ALLRECIPES
Heather's Cilantro, Black Bean, and Corn Salsa. 474. Fresh Corn Recipes. Cold Corn Salsa. 17. Mexican Street Corn Dip. 1. Great use for sweet summer corn. Serve with tortilla chips.
From allrecipes.com


ROASTED TOMATO POBLANO SALSA RECIPE | COOKING ON THE WEEKENDS
2020-08-03 Instructions. Preheat the oven to 500°F and lightly coat a baking sheet with the olive oil. Sprinkle it with salt and pepper and set aside. Roast the tomatoes and garlic: Use a paring …
From cookingontheweekends.com


CHIPOTLE ROASTED CHILI CORN SALSA RECIPE | A SPICY PERSPECTIVE
2021-04-14 Once the roasted poblano pepper has steamed and cooled, peel off the waxy skin. Remove the seeds and chop the pepper. Seed and chop the jalapeno, onion, and cilantro. Set …
From aspicyperspective.com


ROASTED TOMATO SALSA — LET'S DISH RECIPES
2021-04-28 Yield: 8 servings. Prep Time: 15 minutes 1 second. Cook Time: 10 minutes. Total Time: 25 minutes 1 second. Roma tomatoes and green onions are roasted until charred, then combined with chipotle peppers, garlic, herbs and spices in this smoky, flavorful salsa.
From letsdishrecipes.com


SPICY ROASTED TOMATO SALSA • THE CURIOUS CHICKPEA
Transfer the tomatoes, onion, trimmed peppers, and peeled garlic to a food processor or blender. Add a couple tablespoons of freshly squeezed lime juice (~1 lime) and process until chunky and juicy. Add the cilantro leaves and process again until it's your desired consistency. Taste and add more lime juice or salt if desired.
From thecuriouschickpea.com


COPYCAT TOSTITOS SALSA CON QUESO RECIPE - RECIPES.NET
2022-06-22 In a medium-sized saucepan, combine the oil, onion, pepper, tomatoes, cayenne, sugar, paprika and garlic powder. Saute briefly. Meanwhile, mix the flour and milk in a small bowl until combined. Slowly pour into the crockpot. Stir until the mixture becomes thick and smooth. Add the shredded cheeses, stirring to prevent sticking.
From recipes.net


CORN & CHERRY TOMATO SALSA RECIPE - COOKIE AND KATE
2017-08-31 Wash the lids in warm soapy water and set them aside with the bands. Bring all the ingredients to a boil in a large stainless-steel or enameled saucepan. Reduce the heat and …
From cookieandkate.com


CHILE CON QUESO & ROASTED JALAPENO SALSA - EASY, SPICY DIP RECIPES
2018-04-17 Instructions for Roasted Jalapeno Salsa. Place jalapenos on a baking sheet underneath a heated broiler in the oven. As jalapenos blacken on each side (ensure they turn …
From boulderlocavore.com


MEXICAN STREET CORN SALSA RECIPE - THE COOKIE ROOKIE®
2017-06-30 Mexican Street Corn Salsa Ingredients: Corn; Green Chiles; Jalapenos; Sour Cream; Lime Juice; Onion; Feta Crumbles; Pico de Gallo; Cilantro; How to Make Corn Salsa: …
From thecookierookie.com


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