Firehouse Salsa Recipes

FAV FIREHOUSE SALSA

Steps:

• 1. Place all ingredients into a food processor, blend on low speed til desired consistency.

FIREHOUSE CHILI

Steps:

• Heat oil in a large pot. Brown together ground beef, onion and garlic; drain well.
• Add all the spices along with the Ro-tel tomatoes, tomato sauce, kidney beans and tomato juice. Mix well and bring to a boil.
• Simmer 1/2 hour uncovered and 1-1/2 hours covered. (If too thick you can add additional tomato juice or water).

A FIREFIGHTER'S MEATLOAF

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Soak the bread in warm water in a small bowl. Place the beef in a large bowl. Drain bread and add to beef along with green onion, onion, salsa, Dijon mustard, Worcestershire sauce, garlic, salt and pepper. Mix by hand until well blended. Form into a loaf and place in a greased loaf pan.
• Bake for 1 hour in the preheated oven. Drain off excess fat and top with barbeque (Diana) sauce. Return to the oven and bake for an additional 15 minutes.

THE FIREHOUSE SPECIAL

Steps:

• Preheat oven to 350°. In a large saucepan, bring broth to a boil. Stir in rice; cover and remove from heat. Let stand 5 minutes. Stir in 2 tablespoons butter; set aside., Meanwhile, in a large skillet, cook beef and sausage over medium heat until no longer pink; drain. Transfer to a large bowl. , In same skillet, saute mushrooms in remaining butter until tender. Add garlic; cook 1 minute longer. Add to meat mixture. Stir in spinach, cottage cheese, eggs, soup mixes, garlic powder, Creole seasoning and reserved rice mixture. , Divide between two greased 13x9-in. baking dishes; sprinkle with cheese. Cover and bake 45 minutes. Uncover; bake 10-15 minutes longer or until heated through.

TEXAS FIREHOUSE DIP

Steps:

• Beat cream cheese and 1/2 of the drained tomato juice together in a bowl until fluffy and smooth. Beat Sriracha hot sauce into cream cheese mixture; beat in tomatoes with green chile peppers. Garnish dip with cilantro.

FIREHOUSE SALSA

Steps:

• Smoke the peppers over an open stove or barbeque flame until they are charred (a little blacked).
• Cut the peppers in half.
• Quarter the onion.
• Cut the garlic cloves in half.
• In the base of a blender, add the tomatoes, then dump the peppers, onion, and garlic.
• Turn on the blender.
• Blend until chunky.
• Add the salt, and a small handful of cilantro.
• Blend again until you reach a chunky or smooth salsa consistency.

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

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.