Simple Cooked Tomato Salsa Recipe. My friend Arturo taught me how to make this simple salsa the other day. He calls it “Salsa Fresca”, which he says is what this salsa is called where he’s from in Mexico. What we in the states usually call salsa fresca, a chunky salsa with chopped fresh tomatoes, onions and chiles, is something completely different. Looking for similar recipes in some of Diana Kennedy’s books I find several references to “salsa de jitomate” or simply, “tomato salsa”, and none for salsa fresca. But that’s not surprising. Fortunately, the salsa is more simple than its name’s etymology. Ingredients 2 medium sized fresh tomatoes, cored and cut in half1 whole jalapeño chili pepper (or a serrano), stem removed, chopped5 large garlic cloves, peeled1 1/2 teaspoons salt1/4 cup water2 teaspoons olive oil Method 1 Put tomatoes, jalapeño, garlic, salt, and water into a blender. 2 Heat olive oil in a sauce pan on medium high.
Keep refrigerated when not using. Spicy Chicken and Cheese Empanada Recipe - Pastelito de Pollo Picante Receta - Pastelillos Recipe. Empanadas, Pastelillos, Pastelitos, Empanadillas © Hector Rodriguez Licensed to About.com This Chicken and Cheese Empanada Filling is a great way to use up left over chicken. If you aren't a chili fan, you can leave out the jalapeño pepper. If you love spicy hot empanadas, just use a hotter chili such as a serrano.
Empanadas make great appetizers, finger foods, lunches and meals on the go. Prep Time: 15 minutes Cook Time: 15 minutes Total Time: 30 minutes Ingredients: 1 cup Mexican blend shredded cheese 1 cup cooked chicken (cooled, shredded or finely diced) 1 jalapeño pepper (diced) 3 large garlic cloves (peeled and minced) 1 tablespoon dehydrated onion flakes 1/2 teaspoon ground cumin salt and pepper to taste Preparation: In a bowl, combine all ingredients and thoroughly mix them together. Place the filling by the spoonful into your prepared empanada dough , or store bought discs*. Fold the dough and filling into a half circle shape and crimp the edges with a fork. Makes approximately 6 empanadas. Chorizo Empanadas Recipe from CDKitchen. Recipe at a glance 5 stars 3 reviews time: 30-60 minutesserves/makes: 24 pcsrecipe id: 29945cook method: stovetop ingredients ***Dough***4 cups flour2 eggs5 tablespoons vegetable shortening1 teaspoon salt1 1/2 cup milk ***Filling***1 1/2 pound Chorizo sausage, ground1 medium onion, diced1 teaspoon garlic, minced1/2 cup salsa *** oil, for frying directions Place the flour, eggs, shortening, and salt in a food processor bowl.
Brown the chorizo in a heavy skillet. Roll the dough out to 1/8 inch thick on a floured cutting board. Nutrition 248 calories, 15 grams fat, 18 grams carbohydrates, 10 grams protein per piece. ratings & reviews Nov 5, 2013 easybakerMember since: March 5, 2008 The dough was easy to work with and had good flavor (can often be too bland). Jul 7, 2013 Guest Foodie This is very good but I recommend draining the chorizo really well otherwise the filling will be greasy. Jul 6, 2010.