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Graham County Chamber of Commerce 1111 Thatcher Blvd. (Hwy 70) Safford, AZ 85546 Toll Free: 1.888.837.1841 (p): 928.428.2511 (f): 928.428.0744 Info@SalsaTrail.com |
La Paloma Salsa Whole peeled tomatoes Whole Mexican oregano Chile Tepins or Chile de Arbol Onion Salt Blend lightly. La Casita Café Chunky Salsa 6 fresh tomatoes- roasted 8 yellow hot chilies 1 bunch green onions Pinch fresh cilantro 1 tsp. onion salt 1 tsp. garlic salt 1 tsp. salt Blend water and tomatoes on pulse, set aside. Blend yellow hots, add green onions, cilantro and all salts. Mix two batches together and serve. Manor House & Rock N' Horse Saloon Midori Margarita Fruit Dip 1 jar marshmallow fluff 1 8 oz. brick of cream cheese (softened) ¼ cup limeade frozen concentrate 1 tsp. Midori Liqueur Place first two ingredients in mixing bowl and whip at medium speed until smooth. Add juice concentrate and liqueur and whip until blended. Serve in a bowl on a tray with fruit pieces for dipping. Dip can be refrigerated in a covered container before serving, or overnight. Mi Casa Tortilla Factory Mexican Bar-B-Q About 1 hour before start of BBQ, cut one 7-bone roast (against the grain) into 6 inch strips (just taco size). Marinade in lemon juice and garlic salt. Prepare condiments: chopped tomatoes, chopped cilantro, chopped onion or serve long green onion on the side. Long green chilies- allow one per taco. Start the fire and roast long green chilies on the coals until brown (not burnt) and place in a brown paper bag to steam and keep warm. While strips of meat are about done, have everyone peel their own chile or you may have them peeled and kept warm on the BBQ. Now, you're ready to heat up the tortilla (turning once). Place your chile in the tortilla, a strip of meat, then condiments and butter and salt to taste. You may experiment with other condiments like sour cream, avocado, cheese, etc. Also, other cuts of meat; a London broil or sirloin sliced thin are great for parties. P.J.'s OUT-OF-THIS-WORLD Salsa Cooler 1 large can cherry pie filling 1 large can crushed pineapple with juice 1 tsp. red food coloring ¾ cup sugar 1 tablespoon cornstarch 1 small box raspberry Jell-O 6 bananas, sliced 1 cup chopped pecans 2 (10-inch) pie shells, baked Whipped topping In saucepan, combine first 5 ingredients. Cook until thick. Remove from heat and add Jell-O. Allow to cool. Add bananas and pecans. Pour into pie shells and add whipped topping. Makes 2 beautiful pies. Salsa Fiesta Tomatillo Ole 8 husked, tomatillos 3 shallots 2 cloves garlic, peeled 4 oz. diced green chile ¼ cup chopped fresh cilantro 1 fresh jalapeño diced Salt to taste Process to desired texture tomatillos, shallots, garlic, diced green chile, cilantro, jalapeño, salt and pepper. Cover and chill before serving. San Simon Chile Company Chipotle Marinade 3 cloves garlic ½ tsp. cumin seeds 2 to 3 chipotle chilies ½ tsp. black pepper 2 tsp. dried oregano 1 lime 3 oranges ½ tsp. salt 2 tablespoons wine vinegar Juice the oranges and lime. Finely chop chilies and garlic. Place citrus juices, chilies, garlic, oregano, cumin, black pepper, vinegar and salt in blender and puree until smooth. Makes enough marinade for 1 ½ to 2 pounds meat or chicken. Taco Taste Salsa 28 oz. can whole peeled tomatoes (drained) 8 oz. can tomato sauce 8 dried chili tepins 2 tsp. Mexican oregano 3 tsp. dried cilantro ½ cup fresh onion ½ cup diced green chile 1 tsp. salt 1 tsp. garlic |
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