Hollys Awesome Salsa Recipes

BEST DAMN SALSA EVER!

Steps:

• Add all ingredients to the bowl of a food processor. I like to add in the jalapeños, onion and garlic first and then the cilantro and tomatoes, so the tomatoes do not get too liquid-y. Pulse about 10 or so times and until all ingredients are combined and diced, but be sure to stop before the salsa becomes too watery. However, you can pulse longer if you do like your salsa with more liquid.
• Taste the salsa and add more ingredients as desired. I would advise stirring in the extra ingredients, not pulsing in the food processor. The salsa will become too watery, quickly.
• Transfer to a bowl and enjoy!
• I prefer to refrigerate salsa for 1 day prior to serving to allow the flavors to intensify. Salsa will keep for about 1 week in an airtight container or jar in the fridge; however, it's never lasted that long in this household.

AHI TUNA TACOS RECIPE WITH WASABI CREAM AND MANGO AVOCADO SALSA

Steps:

• In nonstick pan, heat olive oil until hot. Season tuna on both sides with taco seasoning and add to pan. Sear 1 minute per side or until tuna is cooked on the outside, but rare inside. Set aside.
• Cover tortillas with a damp paper towel and microwave 30 seconds. Fill tortillas with tuna, top with Wasabi Cream (see recipe), and Mango Avocado Salsa (see recipe) or salsa of choice.
• In a small bowl, combine all ingredients.
• In a small bowl, combine all ingredients.

CHRIS' AWESOME SALSA

Steps:

• dice onion and Jalepeno in food processor until rough chopped.
• add remaining ingriedientsand mix until desired consistency.
• serve with chips.

HOLLY'S HUMMUS

Steps:

• Place garbanzo beans, olives, and garlic into the bowl of a blender or food processor. Pour in olive oil and lemon juice; season with basil, cilantro, salt, and pepper. Cover and puree until smooth. Hummus can be served immediately, or covered, and stored in the refrigerator until ready to use.

SALSA CHICKEN CASSEROLE

Steps:

• Preheat oven to 375°F and lightly grease an 11"x7" casserole dish with butter. Set aside.
• Place a large skillet over medium-high heat and cook onions and peppers in olive oil until tender (about 3-5 minutes). Add garlic and butter and cook until fragrant and butter is melted.
• Add water, ZATARAIN'S® Spanish Rice and ½ cup of salsa. Stir well and bring to a boil.
• Reduce heat to low, cover, and simmer, stirring occasionally, for 20 minutes or until rice is tender.
• Add black beans, and corn and stir well. Transfer to prepared casserole dish and spread rice mixture in even layer into dish.
• Evenly spread shredded chicken over the top of the rice mixture. Top evenly with remaining 1 cup salsa and cover with cheddar cheese.
• Cover dish with foil and transfer to 375°F oven and bake for 10-15 minutes or until cheese is melted.
• Serve, top with sour cream, cilantro, and corn chips, if desired.

HOLLY CHRISTMAS COOKIES

Steps:

• In a saucepan over low heat, melt together the marshmallows, butter, vanilla, and food coloring. Mix in the cornflakes cereal.
• Drop by spoonfuls on wax paper, and decorate with red hots. Set aside, and allow to cool.

HOLLY'S AWESOME SALSA

Steps:

• chop cilantro, onions and garlic by hand then add to food processer as follows cilantro, garlic, vinigar, salt sugar - short blend then throw the rest in and chop till consistancy is right.