A good use for salsa

thanks, i indeed DO have a jug (sam's club) of salsa that will go
bad if i don't use it up soon.
(and i would like my refrig. space back!)
😉

--

"Baldin Pramer" <[email hidden]> wrote in message
news:[email hidden]...
: If you have ever bought salsa just because it was on sale, and
: experienced the heartbreak of finding you had 4 jars of inferior
: tomatoey glop, don't despair. Just marinate a chicken in an entire
jar
: of salsa, then grill, covering the pieces with new salsa each time
you
: turn them. YUM!!
:
: --
: Sir Baldin Pramer, R.P.A.

wow..............thanks!
i love this group! (i learn so much!)

--

"serene" <[email hidden]> wrote in message
news:[email hidden]...
: On Sun, 27 Feb 2005 11:38:23 -0800, Baldin Pramer wrote
: (in article <[email hidden]>😉:
:
: > If you have ever bought salsa just because it was on sale, and
: > experienced the heartbreak of finding you had 4 jars of inferior
: > tomatoey glop, don't despair. Just marinate a chicken in an
entire jar
: > of salsa, then grill, covering the pieces with new salsa each
time you
: > turn them. YUM!!
:
: It (mediocre salsa) also makes a good base for a bean soup.
:
: serene
:

On Sun, 27 Feb 2005 11:38:23 -0800, Baldin Pramer wrote
(in article <[email hidden]>😉:

Quoted message said:

If you have ever bought salsa just because it was on sale, and
experienced the heartbreak of finding you had 4 jars of inferior
tomatoey glop, don't despair. Just marinate a chicken in an entire jar
of salsa, then grill, covering the pieces with new salsa each time you
turn them. YUM!!

It (mediocre salsa) also makes a good base for a bean soup.

serene

Baldin Pramer said:

If you have ever bought salsa just because it was on sale, and
experienced the heartbreak of finding you had 4 jars of inferior
tomatoey glop, don't despair. Just marinate a chicken in an entire jar
of salsa, then grill, covering the pieces with new salsa each time you
turn them. YUM!!

You can also use it to make Tex-Mex rice.

Rusty

" rosie read n' post" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

thanks, i indeed DO have a jug (sam's club) of salsa that will go
bad if i don't use it up soon.
(and i would like my refrig. space back!)
😉

snip
marinade flank steak for fajitas with a little tequila added to the sauce.
Janet

Many years ago I was in a checkout line at a supermarket in Santa Maria, CA.
I had a jar of marinated artichoke hearts that I was going to use in a
salad. The checker spotted them, and gave me a recipe off the top of her
head, something like this:

brown a cut-up chicken in oil in a skillet, pour off the oil, cover with
salsa and the artichoke hearts. Cover and simmer until done, then top with
sliced mozzarella cheese.

It sounded good, but I never got around to trying it. I don't cook much now,
but maybe I'll give it a shot this week.

"Baldin Pramer" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

If you have ever bought salsa just because it was on sale, and experienced
heartbreak of finding you had 4 jars of inferior tomatoey glop, don't
despair. Just marinate a chicken in an entire jar of salsa, then grill,
covering the pieces with new salsa each time you turn them. YUM!!

--
Sir Baldin Pramer, R.P.A.

Quoted message said:

You can also use it to make Tex-Mex rice.

Quoted message said:

Rusty

Could you please let me have a recipe for your Tex-Mex rice TIA

--
If replying personally, please remove the .au from the address.

Drama.Queen said:

Quoted message said:

You can also use it to make Tex-Mex rice.

Quoted message said:

Rusty

Could you please let me have a recipe for your Tex-Mex rice TIA

Tex-Mex rice

2 tablespoons oil
2 tablespoons chopped onion
1 1/2 cups uncooked white rice
2 cups chicken broth
1 cup salsa
2 tablespoons fresh chopped cilantro

Heat oil in a heavy bottom saucepan over medium heat. Stir in onion,
and cook until tender, about 5 minutes.

Mix rice into pan, stir often. When rice starts to brown, stir in
chicken broth, cilantro and salsa. Reduce heat, cover and simmer 20
minutes, until liquid is absorbed.

Rusty

Add cumin, cinnamon and currants and the salsa on chicken goes
Moroccan. So yummy!

Moroccan Chicken

1 1/2 lbs Boneless Skinless Chicken Breasts (4-6 depending on size)
2 tsp veg oil
1/2 cup chopped onion
1 garlic clove, minced
2 cups salsa
1/2 cup water
1/4 cup currants (raisins/sultanas)
2 Tbs liquid honey
1 1/2 tsp cumin
1 tsp cinnamon
slivered almonds (optional)

1. In non-stick pan brown chicken, place in baking dish
2. Sautee onion & garlic in oil, spoon over chicken.
3. Combine rest of ingredients(except almonds), pour over chicken &
onions.
4. Cover baking dish, bake 1 hour at 325 degrees.
5. Optional - sprinkle almonds on top of served portions.

LipglossJunkie said:

Add cumin, cinnamon and currants and the salsa on chicken goes
Moroccan. So yummy!

Moroccan Chicken

1 1/2 lbs Boneless Skinless Chicken Breasts (4-6 depending on size)
2 tsp veg oil
1/2 cup chopped onion
1 garlic clove, minced
2 cups salsa
1/2 cup water
1/4 cup currants (raisins/sultanas)
2 Tbs liquid honey
1 1/2 tsp cumin
1 tsp cinnamon
slivered almonds (optional)

1. In non-stick pan brown chicken, place in baking dish
2. Sautee onion & garlic in oil, spoon over chicken.
3. Combine rest of ingredients(except almonds), pour over chicken &
onions.
4. Cover baking dish, bake 1 hour at 325 degrees.
5. Optional - sprinkle almonds on top of served portions.

Nice!

--
Sir Baldin Pramer, R.P.A.

I always empty a jar of salsa into the pot whenever I make chili.

A jar of salsa also works well in vegetable soup.

"Baldin Pramer" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

If you have ever bought salsa just because it was on sale, and experienced
the heartbreak of finding you had 4 jars of inferior tomatoey glop, don't
despair. Just marinate a chicken in an entire jar of salsa, then grill,
covering the pieces with new salsa each time you turn them. YUM!!

--
Sir Baldin Pramer, R.P.A.

Most salsas have vinegar as a big ingredient - this tastes OK?
I buy some Mexican salsas, and I am always careful as to which one I pick up
to add to my dish, whether it has vinegar or not -- so am wondering.
Thanks.
Dee

"LipglossJunkie" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Add cumin, cinnamon and currants and the salsa on chicken goes
Moroccan. So yummy!

Moroccan Chicken

1 1/2 lbs Boneless Skinless Chicken Breasts (4-6 depending on size)
2 tsp veg oil
1/2 cup chopped onion
1 garlic clove, minced
2 cups salsa
1/2 cup water
1/4 cup currants (raisins/sultanas)
2 Tbs liquid honey
1 1/2 tsp cumin
1 tsp cinnamon
slivered almonds (optional)

1. In non-stick pan brown chicken, place in baking dish
2. Sautee onion & garlic in oil, spoon over chicken.
3. Combine rest of ingredients(except almonds), pour over chicken &
onions.
4. Cover baking dish, bake 1 hour at 325 degrees.
5. Optional - sprinkle almonds on top of served portions.

I was thinking along these lines -- I have a salsa which I bought which was
interesting looking, but I always have second thoughts when I buy an
"exotic" salsa. This one is called "Matouk's Hot Sauce/Salsa Picanta" It is
West Indian/Antillana. (Refrigerate after opening)
Ingredients: Papaya, Aged Pickled Scotch Bonnet Peppters (Pepper, Vinegar
Salt), Vinegar, Water, corn starch, salt, onion powder, lactic acid, garlic
powder, mustard ...
It is a large bottle 26 oz. (1 pt. 10 oz), and is probably hot: scotch
bonnet.
I should be looking for a recipe that I can use a portion of this bottle
for.
Dee

Dee Randall said:

"Baldin Pramer" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

If you have ever bought salsa just because it was on sale, and experienced
the heartbreak of finding you had 4 jars of inferior tomatoey glop, don't
despair. Just marinate a chicken in an entire jar of salsa, then grill,
covering the pieces with new salsa each time you turn them. YUM!!

--
Sir Baldin Pramer, R.P.A.

Most salsas have vinegar as a big ingredient - this tastes OK?

Yes. One of my tastiest chicken marinades has beaten egg,
vinegar (quite a bit), onion, and rosemary. It's delicious.

gloria p

LipglossJunkie said:

Add cumin, cinnamon and currants and the salsa on chicken goes
Moroccan. So yummy!

his one sounds great... saving this for future reference - I'm always
looking for something a little different to make
~Karen aka Kajikit
Lover of fine chocolate, fun crafts, and furry felines
http://www.kajikitscorner.com
*remove 'nospam' to reply

I like it with sour cream on omelets

I like it with sour cream on omelets

"Dee Randall" <deedoveyatshenteldotnet> wrote in message
news:[email hidden]...

Quoted message said:

"Baldin Pramer" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

If you have ever bought salsa just because it was on sale, and
experienced the heartbreak of finding you had 4 jars of inferior tomatoey
glop, don't despair. Just marinate a chicken in an entire jar of salsa,
then grill, covering the pieces with new salsa each time you turn them.
YUM!!

--
Sir Baldin Pramer, R.P.A.

Most salsas have vinegar as a big ingredient - this tastes OK?
I buy some Mexican salsas, and I am always careful as to which one I pick
up to add to my dish, whether it has vinegar or not -- so am wondering.
Thanks.
Dee

The only recipe I have that requires salsa is the velveeta/salsa dip recipe.
Why would you put a jar of inferior ingredients in a recipe? If you don't
like it on chips, what makes you think it will taste better in a recipe?

I went through a period where I'd buy regular pork-rinds in a bag and eat
them with a bottle of tobasco in one hand. Now, I'm so turned off to the
taste of tobasco and it's vinegary taste that when a recipe calls for it,
I'll just chop up some peppers and dump them in.

But, that's just me.
Bret

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On Mon, 28 Feb 2005 18:37:13 -0800, Maverick wrote
(in article <[email hidden]>😉:

Quoted message said:

The only recipe I have that requires salsa is the velveeta/salsa dip recipe.
Why would you put a jar of inferior ingredients in a recipe? If you don't
like it on chips, what makes you think it will taste better in a recipe?

For me, it's a texture thing. Some jarred salsa is too mushy for me
to like it to eat on chips, but fine in soup.

serene, who usually makes her own salsa