Salsas #2

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The Salsanator

Tomatillo Salsa with Peppers

Velveeta Salsa Dip

 

 

* Exported from MasterCook *

 

The Salsanator

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Dips & Spreads

 

Amount Measure Ingredient -- Preparation Method

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2 vine ripe tomatoes -- up to 4

3 14 oz cans diced peeled tomatoes

1 12 oz can whole kernel corn

2 jalapeno peppers

4 teaspoons cumin -- (important)

2 green bell peppers

3 cups chopped onions

2 cloves garlic

1 cup water

5 dashes salt & pepper

 

Mix all ingredients in crockpot and simmer for 30-50 minutes. Let sit in

refrigerator overnight.

 

Source:

" Just Crockpot Recipes: http://www.justcrockpotrecipes.com/index.htm "

 

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Per Serving (excluding unknown items): 293 Calories; 3g Fat (8.8% calories from

fat); 10g Protein; 64g Carbohydrate; 15g Dietary Fiber; 0mg Cholesterol; 41mg

Sodium. Exchanges: 0 Grain(Starch); 0 Lean Meat; 10 1/2 Vegetable; 1/2 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Tomatillo Salsa with Peppers

 

Recipe By :Slow Cooker Cooking, Lora Brody

Serving Size : 0 Preparation Time :0:00

Categories : Dips & Spreads Slow Cooker Cooking

 

 

Amount Measure Ingredient -- Preparation Method

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1/4 cup olive oil -- PLUS 3 tablespoons

6 medium shallots -- peeled & minced

4 cloves garlic -- finely chopped

1 pound fresh tomatillos -- outer skin removed & cut in half

1 large red bell pepper -- seeded & cut into 1 " pieces

1 large yellow bell pepper -- seeded & cut into 1 " pieces

1 large orange bell pepper -- seeded & cut into 1 " pieces

1/4 cup chopped fresh cilantro

1/3 cup tomato paste

1/4 cup water

1 dried chipotle pepper -- seeded & cut into very small

pieces

OR 1 canned chipotle in adobo sauce -- seeded & minced

1 teaspoon smoked paprika or mild chili powder

1 1/2 teaspoons salt

 

Heat 1/4 cup of the olive oil in a small saute pan over medium heat and saute

the shallots until they have softened. Scrape them into the insert of the slow

cooker. (If your microwave oven is large enough to hold the slow cooker insert,

place the oil and shallots in the insert, cover with the inverted lid or a flat

plate, and place the insert in the microwave.) Cook on high for 4 to 5 minutes

or until the shallots have softened.

 

Place the remaining ingredients, including the 3 tablespoons of olive oil, in

the slow cooker insert. Cover and cook on high for 1 1/2 to 2 hours or until

the vegetables are soft but not mushy. Serve with corn chips. The salsa can be

stored in the refrigerator in a covered container for up to 2 weeks.

 

S(ISBN):

" 0-688-17471-X "

Copyright:

" 2001 "

Yield:

" 6 cups "

 

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Per Serving (excluding unknown items): 675 Calories; 55g Fat (69.6% calories

from fat); 8g Protein; 46g Carbohydrate; 7g Dietary Fiber; 0mg Cholesterol;

3906mg Sodium. Exchanges: 9 Vegetable; 11 Fat.

 

 

Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0 0

 

 

* Exported from MasterCook *

 

Velveeta Salsa Dip

 

Recipe By :

Serving Size : 0 Preparation Time :0:00

Categories : Dips & Spreads

 

Amount Measure Ingredient -- Preparation Method

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1 pound Velveeta Cheese -- cubed (can use light)

1 package Picante sauce or salsa

2 tablespoons Cilantro -- (optional)

 

1. Place brick of Velveeta and jar of picante sauce in a slow cooker or crock

pot, and turn on high stirring occasionally until melted and blended. Stir in

cilantro when melted.

 

2. Serve with tortilla chips.

 

Note: You can substitute two cans of chopped tomatoes and chiles for the salsa,

or add one can of tomatoes and chiles, add hot sauce, etc.

 

 

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Per Serving (excluding unknown items): 0 Calories; 0g Fat (0.0% calories from

fat); 0g Protein; 0g Carbohydrate; 0g Dietary Fiber; 0mg Cholesterol; 0mg

Sodium. Exchanges: .

 

 

Nutr. Assoc. : 0 0 0