Texan Salsa

• 1 can (28 Ounce) Whole Tomatoes With Juice

• 2 cans (10 Ounce) HOT Rotel (diced Tomatoes And Green Chilies)

• ¼ cups Chopped Onion

• 1 clove Garlic, Minced

• 2 whole Jalapenos, Quartered and sliced thin

• ¼ teaspoons Sugar

• ¼ teaspoons Salt

• ¼ teaspoons Ground Cumin

• ½ cups Cilantro (more To Taste!)

• ½ whole Lime Juice

Preparation Instructions:

Combine whole tomatoes, Rotel, onion, jalapeno, garlic, sugar, salt, cumin, lime juice, and cilantro in a blender or food processor. Pulse until you get the salsa to the consistency you’d like—I do about 10 to 15 pulses. Test seasonings with a tortilla chip and adjust as needed. Refrigerate salsa for at least an hour. 

from Trixie6717

Straight from Grandma's cookbook to your table!

Here is a recipe for the blog straight from my grandma's recipe book (hence the lack of precise measurements and time).


You will need:
2 or 3 cans of Ortega Whole Green Chiles
1 small can of Ortega Jalapenos
1 can of tomatoes
1 large onion
4 or 5 cloves of garlic (minced)
Steak or Pork cut into small pieces
Salt/Pepper (to taste)
Cumin OR Thyme (to taste)

Directions
In a large pan add a little vegetable oil
Add meat and cook, if it starts to dry up add a little water
Add onions and garlic, let that cook for a bit
Add to taste sale and pepper and either cumin or thyme
Let that cook a little longer
Cut up the green chiles and put into a bowl
Add tomatoes to the bowl with the chiles and squeeze the tomatoes a bit to get the juices out
Add jalapenos
Add bowl contents to pan
Add water and cover meat mixture and let it simmer down
Cook for another 30 min. adding water if it gets too dry.

I like to serve with rice, tortillas and refried beans.


howa0155