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By Mille® on November 4, 2013
By paula giles on September 6, 2009
By Chef #765553 on March 25, 2008
By Derf on January 20, 2008
By Bev on September 28, 2007
By Miss Annie on June 8, 2006
"This is a superb salsa fresca, best when made with fresh fully-ripe tomatoes. It is usually served with fajitas, but it works well with other dishes. Literally translated as "beak of the rooster". From the Jamison's book Texas Home Cooking."
Ingredients: cilantro, fresh jalapenos...
Prep Time: 20 mins
Total Time: 20 mins
By kolibri on October 4, 2005
By Bev on July 7, 2005
"This is the salsa recipe my husband brought back to me from a restaurant in Mexico City. I have tweaked it over the years to perfect the recipe to our our liking. I have discovered that hand-chopping the vegetables finely will produce the best texture and flavor. The flavor of this salsa will intensify over 24 hour period. If you like HOT leave recipe..."
Ingredients: cilantro, jalapeno peppers...
Prep Time: 5 mins
Total Time: 5 mins
By Vino Girl on March 4, 2005
"This is medium-spicy, but like any chili recipe, you can modify this for your own taste by adjusting the amount of chipotle and chili powder used, and the type of canned tomatoes with peppers you use. I used Del Monte's Diced Tomatoes with Zesty Jalapenos, which I think is kickier than the typical tomatoes & green chilis. I brown ground beef..."
Prep Time: 15 mins
Total Time: 6 hrs 15 mins
By 1Steve on January 20, 2005
"This is a white dipping sauce served in many restaurants with chips or hot flour tortillas for dipping. This is a basic recipe that uses '"jack" for the Tex-Mex version and chihuahua and/or asadero for the more traditional Mexican version."
Prep Time: 10 mins
Total Time: 20 mins