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May 2019

Mexican Recipes

Meat Recipes

Baked Brisket Of meat

Baked Brisket Of meat Recipe
7 lb Brisket 3/4 c Water 3/4 c Ketchup 3 ea Medium onions, sliced 2 ts Worchestershire sauce P...

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Chipotle Salsa Recipe

Chipotle Salsa recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Chipotle Salsa recipe  PDF


30 ea Dried chipotle chiles OR
3 c chipotle chiles. 8 ea Ripe Roma tomatoes, cored
12 ea Garlic cloves, peeled
2 tb Salt
1/2 ts Black pepper, freshly ground
Combine all of the ingredients in a medium saucepan. Bring to a boil, reduce to a simmer and cook, uncovered, about 20 minutes. The liquid should be reduced by one third and the tomato skins should be falling off. Set aside to cool. Pour the mi ture into a blender or a food processor fitted with the metal blade. Puree until smooth and then pass through a strainer. Serve chilled. Chipotle salsa can be stored in the refrigerator up to 5 days or frozen. SOURCE: Mesa Me icana by Mary Sue Milliken and Susan Feniger with Helena Siegel.

Chipotle Salsa recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
645 people have voted
Last Reviewed on 2019-05-26



Sunday, May 26 2019 Download & Print Chipotle Salsa recipe  PDF   Mexican recipes RSS   New

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2 lb Frozen Fish Steaks 1/2 c Onion Finely Chopped 2 ea Cloves Garlic Minced 2 tb Vegetable Oil 2 tb Fresh Cilantro Snipped 1 ts Salt 1/8 ts Pepper 1/2 c Orange Juice 1 tb Lemon Juice 1 ea Egg Large, Hard Cooked, Use Halibut or other fish steaks. Cut the hard cooked egg into wedges after peeling. Thaw the frozen fish steaks. Arrange the fish in a 12 7 1/2 2 inch baking dish. In a small skillet cook the onion and the garlic until the onion is tender but not brown. Stir in the cilantro, salt and pepper. Spread the mi ture over the fish. Combine...

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