Servings: 8 You’ll need: 2 ripened avocados 1 small onion, finely chopped 2 tsp. lime juice 1 tsp. seasoned salt 1 tsp. paprika 1-1/2 tsp. red pepper flakes 1-1/2 tsp. garlic powder 1/4 tsp. cayenne powder Peel and mash avocados in a medium serving bowl. Stir in lime juice, onions, seasoned salt, paprika, red pepper flakes, garlic powder and cayenne. Blend well, cover and set in refrigerator, until ready to serve as a dip with baked corn tortilla chips, as a topping for baked or grilled meats and potatoes or as a side with any Mexican entree. Note: This is a favorite to enjoy in our house while watching television and most especially as a side on “Taco Night” or with my delicious Shrimp Fajitas!
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Servings: 20-24 You’ll need: 2 cans of 15 oz. Crushed Tomatoes 1 can Rotel (mild, medium or hot – per your taste) 1/4 cup vinegar 1 large or 1-1/2 medium finely chopped onion 1-1/2 heaping tsp. minced or powdered garlic 1/4 cup sugar 1-1/2 tsp. salt 1-1/2 tsp. chopped jalapeño peppers In a medium Dutch oven (or saucepan) add vinegar, onions and garlic. Cook on low to medium heat, while stirring, until onions are transparent. Meanwhile, in a blender or food processor empty the contents of the Rotel can and chopped jalapeño peppers (optional) and puree the mixture so it is no longer “chunky”. In the saucepan add Crushed Tomatoes, puree mixture, sugar and salt. Stir every 15 minutes, simmering for at least one hour on low heat. Cool completely before serving and/or freezing in small storage containers. |
Karen VerduscoAlways reinventing myself by creating new recipes or craft ideas. All photos are genuine. Please send me an email or recipe you liked or tried. Categories
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June 2017
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