Versatile! Use as a relish with pork, lamb, chicken, or turkey — or serve as a fresh salsa with corn chips! INGREDIENTS: 2 medium pomegranates, seeded (about 1 ½ cups...Read More
...peppers, cilantro and garlic to the bowl and mix to combine. Mix in vinegar and New Mexico chile powder. Cover and chill overnight. Serve with corn tortilla chips. Makes about...Read More
...Monterey Jack, or Muenster cheese, grated 12 tortillas (corn or flour, your preference) 2 tablespoons olive oil 6 tablespoons of butter Salt and pepper to taste *If you cannot locate...Read More
...essential for creamy texture. If you’re making a lower-fat version, consider adding a bit of corn syrup or gelatin to compensate. Sweetened Condensed Milk: Condensed milk is used give the...Read More
...small patties and serve on warm corn tortillas, with taco toppings (lettuce, tomato, salsa, etc.) and guacamole. SOURCE: Recipe adapted from EatingWell: August/September 2006, The EatingWell Healthy in a Hurry...Read More
Colorful and zesty, we love this fresh kiwi salsa with shrimp, fish, or carnitas (pork) tacos. It’s also great with corn chips. INGREDIENTS: 4 ripe kiwifruit, peeled, chopped 1/4 cup...Read More
...lemongrass, finely minced 1 tablespoon garlic, chopped 2 tablespoons chili paste 3 tablespoons fish sauce 3 tablespoons light corn syrup 1/3 cup lime juice 1/4 cup white distilled vinegar 1/2...Read More
This fresh tasting, jewel toned salsa is very easy to make and a nice change from tomato based salsas. Serve with your favorite corn chips or use as a topping...Read More
