Chihuahua Chile Salsa Recipes

CHIHUAHUA CHILI

Steps:

• In large pot, heat oil. Saute onion until transluscent, about 3 to 4 minutes. Add garlic and saute 2 minutes more. Add tomatoes, enchilada sauce, beer, beans, cumin and chili powder. Bring to boil. Simmer, partially covered, until slightly thickened and flavors have mingled, about 1 hour on the stovetop. (You can cook this all day in the crockpot.).
• Serve with toppings.
• If freezing, divide into dinner portions suitable for your family. Cool, label and freeze. To serve: Defrost and reheat. Serve with cheddar cheese, sour cream and chopped cilantro. Shepherd's bread with butter is a great accompaniment.
• * If you'd like, you can omit the beer, just add water or broth if the chili is too thick without the beer.

CHILI'S SALSA

Steps:

• In food processor place jalapenos and onions.
• Process for just a few seconds.
• Add both cans of tomatoes, salt, sugar, and cumin.
• Process all ingredients until well blended but do not puree.
• Place in covered container and chill.
• A couple of hours of chilling will help blend and enrich the flavor.
• Serve with your favorite thin corn tortilla chips.

CHILEAN SALSA

Steps:

• In a mortar, crush the garlic, chile peppers, and salt and make a paste, using a circular motion with the pestle.
• Transfer mixture to a serving bowl.
• Add the remaining ingredients and stir to combine.
• Will keep in the refrigerator for 2-3 days.

CHUCK STEAK WITH CHIHUAHUA CHILE SALSA

Steps:

• 1. Prepare the chile salsa. Cover and set aside. Cover the meat with 2 pieces of plastic and pound it to an even 1/4-inch thickness with the flat side of a meat mallet or with a rolling pin. Rub with lime juice and sprinkle lightly with salt and pepper. Let stand at room temperature while preparing the barbecue fire. 2. When the coals are hot, grill the meat, turning 2 to 3 times, until it is well done, but not dry, 12 to 15 minutes total. Cut the steaks into serving size pieces and discard bone. Serve hot with chile salsa on the side.From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.

CHIHUAHUA CHILE SALSA

Steps:

• Prepare the chiles, then finely dice them. Put them in a medium bowl with all of the remaining ingredients. Serve at room temperature. From "1,000 Mexican Recipes." Copyright 2001 by Marge Poore. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.