I made this back in 2003 for a dinner party. Everyone loved it! You can adjust the amount of chilies for your taste.
2 cans of tomatoes with green chilies drained, retain the liquid
2 large cloves of garlic, minced
½ small onion, diced
1 small bunch of cilantro, chopped
2 medium hot green chilies, chopped
1 T. olive oil
Salt and pepper to taste
lemon juice
Combine all in a blender and process until the desired consistency. Add in some of the liquid from the canned tomatoes for a saucier salsa.
Serve with chips.
Sausage and Boursin Stuffed Mushrooms
(I meant to take a photo after I plated these stuffed mushroom) There are many recipes for stuffed mushrooms...
-
This is a recipe by Craig Claiborne, in the New York Times Cook Book. I have four NY Times cook books, which I love. Many are classic dishes... -
I first made this for a rotation dinner group back on 26 March 2020. It was the first time I made carrot cake and it was one of the best ca... -
I made this delicious tuna salad for a dinner party. I followed this recipe: https://www.sipandfeast.com/new-york-deli-tuna-salad/ New York...
No comments:
Post a Comment