Ingredients Jump to Instructions ↓

  1. 3-4 tomatoes, chopped, with skins

  2. 1-2 green onions, chopped, green tops too

  3. 1/4 cup chopped white or yellow onion

  4. 1-2 jalapeno peppers if you like it hot

  5. 1-2 anahiem or other type of long green pepper

  6. splash tabasco sauce

  7. 1 tbs. lemon juice

  8. 2-3 tbs. fresh cilantro leaves

  9. 1 large can whole tomatoes, chopped

  10. 1/2 can chopped Ortega chili peppers

  11. 1-2 yellow banana peppers, chopped

  12. 1-2 canned jalapeno peppers

  13. 1 Tbs. olive oil (or salad oil)

  14. 1 Tbs. lemon juice

  15. 1/2 tsp. dryed oregano

  16. 3 Tbs. chopped onion

  17. splach tabasco sauce

  18. Chop all ingred and place in covered bowl in refrig to marinate flavors.

  19. Keeps for a week.

  20. Cover the bottom of a frying pan with salsa.

  21. Spread a corn tortilla with refried beans and place on top of salsa, making a

  22. little well in the center. Sprinkle a couple of Tbs. of grated Jack cheese

  23. on top. Break an egg in the well of beans. Gently pour some more salsa

  24. on top to cover the egg and beans. Sprinkle top with more cheese. Cover

  25. pan and simmer slowly for a few minutes until your egg is done the way you like it. Salt and pepper to taste. Slip onto a plate. Top with some chopped

  26. green onion tops and a little fresh cilanto, if you have it.

  27. Using a fork, Mash 2-3 ripe avocados in a bowl.

  28. Add 1 Tbs lemon or lime juice.

  29. 3 Tbs. salsa

  30. salt and pepper to taste

  31. keep tightly covered and refrigerated until serving.

  32. 3 large avocados, chopped

  33. 1 med-sized onion, peeled and chopped

  34. 1 med-sized tomato, peeled and chopped

  35. 2 small chilies, chopped

  36. 1 Tbs. olive oil

  37. 1 tsp. vinegar

  38. 2 tsp. salt, or less.

  39. Mix all ingred. til creamy. Serves 8. Keep covered to prevent oxidation and browning.

  40. 2 med. sized tomatoes, peeled

  41. 1 small onion

  42. 1 canned chili serano

  43. 1 tsp salt, or less

  44. Grind vegies together, add salt and fry in olive oil over low flame about five minutes. Serve hot, yield 8 servings.

  45. 2 large tomatoes

  46. 4 small green chiles

  47. 2 Tbs. fat

  48. 3-oz. cream cheese, sliced

  49. Heat tomatoes in water to cover and drain. Peel and grind with chiles.

  50. Add fat and cheese and the water in which the tomatoes were cooked. Simmer

  51. for three or four minutes. Yield 6 servings.

  52. 4 dried chilies

  53. 1 clove garlic

  54. 1/4 tsp. cumin

  55. 1/2 cup vinegar

  56. 1 tsp. salt, or less

  57. 1 bay leaf

  58. 1/4 tsp thyme

  59. 1 onion, chopped fine

  60. 1 cup zucchini, cooked and diced

  61. 1/2 cup peas, cooked

  62. 1/2 lb. potatoes, cooked, peeled and diced

  63. 2 tbs. olive oil

  64. 1/2 pkg. cream cheese.

  65. Remove seeds from chilies and soak overnight. Drain and grind with garlic

  66. and cumin. Add vinegar, salt, bay leaf, thyme, onion, zucchini, peas, and potatoes. Allow mixture to stand one day or longer. When the sauce

  67. is to be served with any meat, add the olive oil. Garnish with very thin

  68. slices of cream cheese. The sauce will keep if stored in refrig. Yield

  69. 8-10 servings. 1 Cup parsley, chopped very fine

  70. 6 cloves garlic, broiled and chopped fine

  71. 1/2 tsp. pepper

  72. 2 Tbs. vinegar

  73. 1 large onion, chopped fine

  74. 1/2 cup olive oil

  75. 1 Tbs. butter

  76. 1 sweet pepper, seeded and chopped very fine.

  77. Allow parsley to stand in one-fourth cup of water for 2 hours, or until very soft and drain. Add garlic, pepper and vinegar. Fry onion in hot olive

  78. oil until transparent. Add parsely and simmer for ten minutes. Add butter

  79. remove from fire when melted and add sweet pepper. serve with cooked fish

  80. or cold meats. Yield 6 servings.

  81. The original Nahautl word for sweet green peppers was chilli.

  82. The Spaniards changed the spelling to chile, and in turn the English and Americans used chili. Although chili was once limited to green pepper,

  83. it is now used as a generic title for all peppers, etc. In Mexico,

  84. there is endless variety ranging through all degrees of hotness from the

  85. sweet chili ancho to the small hot brown chili piquin. Many varieties are

  86. canned. Where these are not available, various peppers found in the U.S.A. may be substitued, such as small red Italian peppers; or chili powder, to taste, with a dash of Tabasco sauce for zest.

  87. For chili ancho --use bell or green peppers

  88. chili poblano -- use bell or green peppers

  89. chili pasilla - use green peppers dried in the sun

  90. chili serrano - use any variety small red or green hot pepper

  91. chili jalapeno -- use any variety small red or green hot pepper

  92. chile verde - use canned green chili peppers (like Ortega brand)

  93. chili mulato - use any hot pepper


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