TRADITIONAL SALSA
Why buy bottled salsa when you can make a more flavorful variety at home with not a lot of effort? You may want to double the recipe because it's sure to be a hit!
Provided by Taste of Home
Categories Appetizers
Time 25m
Yield 2-1/2 cups.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the first seven ingredients. Cover and refrigerate until serving. Serve with tortilla chips.
Nutrition Facts : Calories 11 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 62mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 0 protein.
FALSE ALARM VEGETABLE CHILI
This is one of Joe Bonanno's most popular firehouse dishes. Choose a chili powder that suits your taste for heat. Leave the pot uncovered during simmering to allow excess water to evaporate and the chili to thicken.
Provided by Martha Stewart
Categories Food & Cooking Dinner Recipes
Number Of Ingredients 17
Steps:
- In a large soup pot, heat olive oil over medium heat. Add onion, green and red peppers, carrot, jalapeno pepper, and garlic. Cook until the vegetables soften, about 5 minutes. Stir in 7 cups water, lentils, tomato paste, kidney beans, and pinto beans. Stir to blend, adding stewed tomatoes, chili powder, cumin, and crushed red-pepper flakes.
- Bring to a boil. Reduce heat to medium-low, cover and simmer until lentils are tender, about 45 minutes. If the chili starts to dry out, add hot water as needed. Season with salt and pepper, and serve immediately.
FAV FIREHOUSE SALSA
My husband is a firefighter, and this is one of the things that the guys at the station request for me to make for him to bring in.
Provided by Dee Robinson
Categories Salsas
Number Of Ingredients 7
Steps:
- 1. Place all ingredients into a food processor, blend on low speed til desired consistency.
FIREHOUSE CHILI
Steps:
- In a Dutch oven, heat canola oil over medium heat. Brown beef in batches, crumbling meat, until no longer pink; drain and set aside. Add onions and green pepper; cook until tender. Return meat to Dutch oven. Stir in remaining ingredients. Bring to a boil. Reduce heat; simmer, covered, until flavors are blended, about 1-1/2 hours.
Nutrition Facts : Calories 354 calories, Fat 12g fat (4g saturated fat), Cholesterol 71mg cholesterol, Sodium 657mg sodium, Carbohydrate 32g carbohydrate (10g sugars, Fiber 8g fiber), Protein 31g protein. Diabetic Exchanges
FIREHOUSE SALSA
Steps:
- Put the first 9 ingredients into a food processor along with just the juice from the canned tomatoes. Process on low for about 10 seconds, until mixture is evenly chopped and mixed well.
- Add the tomatoes and process them into the salsa. This should take about 5 seconds at low speed.
- Pour salsa into a bowl and serve with tortilla chips.
FIRE HOUSE SALSA
Steps:
- Combine all ingredients in a large mixing bowl.
FOUR ALARM FIREHOUSE SALSA
This is a favorite snack food around the station house. This makes around 4 to 6 quarts, so scale accordingly. I usually use the peppers whole, but the heat can be regulated by removing veins and seeds from the peppers. The peppers may also be roasted on the grill.
Provided by Rescurat
Categories Lunch/Snacks
Time 15m
Yield 4-6 quarts
Number Of Ingredients 10
Steps:
- Add onion, garlic, cilantro (stems removed) to food processor, spin until finely chopped. (adding a little of the tomatoe at this time may help).
- Prepare peppers, by coring and quartering to make them more uniform (remove seeds and veins if desired). Add to food processor and spin until finely chopped.
- Add the drained Whole tomatoes, and puree.
- Combine all with diced tomatoes in a large mixing bowl and chill.
Nutrition Facts : Calories 171.2, Fat 1.7, SaturatedFat 0.2, Sodium 884.6, Carbohydrate 38.8, Fiber 9.5, Sugar 19.9, Protein 6.8
TAY'S HOT AND SPICY SALSA
Steps:
- Put everything but the tomatoes in a food processor. Chop until diced. Add the tomatoes. Serve with chips.
- Mix ingredients together and store in an airtight container for up to 6 months.
FARM STAND SALSA
Provided by Tyler Florence
Time 25m
Yield 6 servings
Number Of Ingredients 11
Steps:
- Combine all ingredients in a large mixing bowl, tossing to coat. Put the salsa in a sealable plastic container and take to a picnic, if desired.
DILL WEED CRACKERS
Make and share this Dill Weed Crackers recipe from Food.com.
Provided by happynana
Categories Lunch/Snacks
Time 15m
Yield 20 serving(s)
Number Of Ingredients 6
Steps:
- Warm oil to dissolve dressing mix.
- Stir well.
- Add the rest of the ingredients and mix.
- Pour over crackers and toss gently.
Nutrition Facts : Calories 290.6, Fat 20.2, SaturatedFat 2.7, Sodium 365.4, Carbohydrate 24.2, Fiber 1, Sugar 0.1, Protein 3.1
MICAH'S 4 1/2-ALARM CHILI
This is my sweet and spicy chili. Enough people have asked for the recipe that I decided to post it here! This makes a pretty big batch of chili. You can always halve the ingredients. Also, I probably make it a little bit differently each time, so it's no biggie if the ingredients aren't an exact match. I think that the chili is best when it has a few days to really combine the flavors.
Provided by Bhyphenlow
Categories Soups, Stews and Chili Recipes Chili Recipes Pork Chili Recipes
Time 14h55m
Yield 20
Number Of Ingredients 11
Steps:
- Combine ground beef and onion in a large skillet over medium heat; cook and stir until browned, 5 to 8 minutes. Pour off excess grease.
- Place bacon in a large skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain and cut into pieces.
- Combine beef mixture, bacon, kidney beans, baked beans, tomatoes, brown sugar, barbeque rub, chili powder, hot sauce, and garlic powder in a large pot. Cook over medium-low heat, stirring every 30 minutes, until bubbling, 2 to 3 hours. Remove chili from heat and let cool, about 30 minutes.
- Refrigerate chili, 8 hours to overnight.
- Reheat chili over low heat, stirring every 30 minutes, for at least 4 hours before serving.
Nutrition Facts : Calories 196.1 calories, Carbohydrate 25.3 g, Cholesterol 22 mg, Fat 6.3 g, Fiber 5.2 g, Protein 11.5 g, SaturatedFat 2.1 g, Sodium 810.2 mg, Sugar 10.7 g
SIMPLE SALSA
This is a fairly simple recipe that makes about 6 quarts of salsa, but expect it to go pretty quickly. It uses canned tomatoes for convenience, but everything else is fresh. Since they are not cooked, the onions and cilantro stay nice and crisp. This salsa will keep for several weeks or more when refrigerated.
Provided by Bill Woodward
Categories Sauces
Time 30m
Yield 6 quarts
Number Of Ingredients 9
Steps:
- Stem the jalapenos, and add to a couple of quarts of boiling water. Bring back to a boil and cook for 10 minutes.
- Meanwhile, coarsely chop the yellow and green onions and the cilantro and toss together in a bowl to mix.
- In a food processor (I have a 10 or 12 cup model), empty 1 can of tomatoes with their juice, 1/4 of the onion and cilantro mixture, 2-3 jalapenos, 1 1/2 tsp salt, 1/2 tsp black pepper, and 1 tsp garlic powder. Take it for a spin until it's chopped fairly fine, about 15-20 seconds. Pour it all in a big bowl. Note: If you are using regular salt instead of kosher salt, you will want to reduce the salt amount to about 1 teaspoon. This is because regular salt has much smaller granules than kosher salt. In any case, the first time, you may want to go easy on the salt and then add it at the end.
- Repeat step 3 until all of the tomatoes and onions are chopped and in the big bowl.
- Roll the limes to loosen the juice, cut them in half and squeeze the juice into the salsa. Mix.
- If possible, chill the salsa overnight. The flavors will blend nicely, and the texture becomes just a little bit firmer.
Nutrition Facts : Calories 164, Fat 1.5, SaturatedFat 0.3, Sodium 39.2, Carbohydrate 37.7, Fiber 10.6, Sugar 20.5, Protein 7
BLACK BEAN & SHOEPEG SALSA
This is my FAVORITE salsa recipe. It is so easy to put together. I usually use a red onion and sometimes add fresh cilantro
Provided by sabradiamond
Categories Black Beans
Time 10m
Yield 20 serving(s)
Number Of Ingredients 7
Steps:
- mix all ingredients in a large bowl.
- Serve with your favorite tortilla chips.
Nutrition Facts : Calories 73.2, Fat 0.5, SaturatedFat 0.1, Cholesterol 0.2, Sodium 248.8, Carbohydrate 14.7, Fiber 3.4, Sugar 1.3, Protein 3.8
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