Chile Pepper Tomato Salsa

Ingredients:

• 6 large tomatoes, peeled and coarsely chopped
• 1 large red onion, chopped
• 1 red bell pepper, chopped
• 2 cloves of garlic, minced
• 2 jalapeno peppers, seeded and minced
• 3 tablespoons chopped fresh cilantro
• 2 tablespoons red wine vinegar
• 1 tablespoon vegetable oil
• 1/2 teaspoon dried oregano

Directions:

1. Combine all ingredients in a non-reactive bowl and toss well.
2. Refrigerate for at least 4 hours.

Technorati Tags: recipes, Tex-Mex. salsa, Mexican

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Written by Ian McKenzie on November 23rd, 2006 with 1 comment.
Read more articles on Sauces and Condiments and Tex-Mex and Mexican and Snacks.

Ricardo’s Fabulous Salsa

• 2 cans whole peeled tomatoes (28 oz.)
• Medium bunch of fresh cilantro (cut off stems)
• 1 large yellow onion (quartered) 1
• 3-4 fresh green medium jalapenos
• 5 cloves fresh garlic, peeled
• 1 tsp salt & pepper (5 ml)

Add ingredients to blender and PULSE on low for 5-15 seconds.

For more summer party recipes you can make with a blender, visit www.hamiltonbeach.ca.

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Written by tubaism on May 2nd, 2006 with no comments.
Read more articles on Sauces and Condiments and Mexican.

Black Bean Soup

Ingredients:

• 1 tablespoon vegetable oil
• 1 small onion, chopped
• 1 small sweet green pepper, chopped
• 2 cloves of garlic, smashed,
• 1 small tomato, chopped
• 1 teaspoon chili powder
• 1 teaspoon ground cumin
• 1/8 teaspoon cinnamon
• 2 19 ounce tins black beans, rinsed
• 3 cups vegetable stock or water
• 2 bay leaves
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• Cooked rice

Sofrito:

• 1/4 cup extra virgin olive oil
• 1 medium onion, chopped
• 1 medium green pepper, chopped
• 1 jalapeno pepper, de-seeded and chopped
• 1 tablespoon ground cumin
• 1/4 cup chopped cilantro
• 2 tablespoons lime juice

Garnishes:

• Salsa
• Grated jack cheese
• sour cream

Directions:

1. Heat up vegetable oil in saucepan, then add onion and pepper. Cook until the onion becomes translucent and the pepper is soft. Add the garlic and the tomato and cook for a couple of minutes longer.
2. Add the chili powder, cumin and cinnamon. Stir for another minute.
3. Add the black beans, vegetable stock, bay leaves, salt and pepper. Bring to a boil while stirring. Cover pot and simmer for a half hour.

Sofrito:

1. Heat the olive oil in a saute pan. Add the onion, both peppers and the cumin. Cook over medium heating for 10 minutes, stirring regularly.
2. Add the cilantro and lime juice and bring to a boil.

1. Remove the bay leaves, add the Sofrito to the beans and simmer for a further 15 minutes.
2. Process in batches in a blender, or in the pot with an immersion blender, until smooth.
3. Serve over a scoop of rice, garnish with salsa, sour cream and cheese. 

Technorati Tags: Cooking, Recipes, Mexican, Soup, Vegetable

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Written by tubaism on March 18th, 2006 with no comments.
Read more articles on Vegetable and Mexican.