SalsaKiss Recipe Page
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![[Recipe]](/login/images/upload/fajitas.jpg)
"Salsa Kiss" presents:
"Pineapple-Tequila chicken fajitas"
Serves 4.
Ingredients:
- 2/3 cups unsweetened pineapple juice
- 1/3 cup tequila
- 2 tablespoons packed dark brown sugar
- 2 tablespoons achiote paste
- 2 tablespoons ketchup
- 1 tablespoon fresh lime juice
- 1 tablespoon Habanero Kiss hot sauce
- 1 tablespoon soy sauce
- 2 garlic cloves, crushed through a press
- 2 large whole boneless, skinless chicken breasts (3 pounds total) halves separated
- Salt and pepper
- 4 Fajita bread
- Sour cream
- 1 jar Mark Miller’s Coyote Cocina Flamin' Pineapple salsa
To Prepare: Light a direct-heat charcoal fire and let it burn down to medium-hot (5 seconds to "ouch") or preheat a gas grill to medium-high. Position the rack about 6 inches above the heat source. In a shallow dish, stir together the pineapple juice, tequila, sugar achiote paste, ketchup, lime juice, hot sauce, soy sauce, and garlic. Reserve ¼ cup. Add the chicken breasts and marinate at room temperature for no more than 30 minutes, turning once or twice. . When the grill is ready, lightly oil the rack. Lay the chicken breasts on the rack. Cover and grill, basting often with the reserved marinade until it is used up, and turning the breasts every 2 minutes. Continue to grill for at least 2 minutes after the marinade is used up, turning the breasts once, until just done through while remaining juicy. Total grilling time should be about 9 minutes. Transfer the chicken breasts to a cutting board and let them rest for 3 to four minutes. Carve the breasts across the grain and a slight angle to the cutting board into thin slices. Season with salt and pepper. Fill fajita bread with chicken, Mark Miller’s Coyote Cocina Flamin' Pineapple salsa and a teaspoon of sour cream. Serve immediately.
**This recipe taken by permission as an excerpt from the gourmet kitchens of "SalsaKiss.com". All rights reserved.
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![[Recipe 1]](/login/images/upload/beansalad.jpg)
Salsa Kiss presents:
"Mexican Heirloom Bean Salad"
Serves 7.
Ingredients:
- 2/3 Dried calypso beans, picked over
- 2/3 cup dried painted pony beans, picked over
- 2/3 cup dried flageolet beans, picked over
- 1 large bulb regular (not elephant) garlic
- 1 tablespoon dry sherry
- 5 tablespoons olive oil
- 1/3 cup fresh orange juice
- ¾ pound green beans trimmed and cut into ¾ inch lengths
- ¼ cup sherry wine vinegar
- 2 teaspoons sugar
- 1 teaspoon Tropical Island "Fire Ant" hot sauce
- ½ teaspoon freshly ground pepper
- ½ cup diced red onion
- 2 teaspoons minced orange zest
- 2 teaspoons minced fresh rosemary
To Prepare: In separate bowls, cover the three dried bean varieties with cold water and let soak for 12 hours or overnight. Position a rack in the middle of the oven and preheat to 400 F. Remove most of the papery outer peels of the garlic. Cut off the top quarter of the garlic bulb, exposing the cloves within. Partially enclose the garlic in a doubled piece of foil. Drizzle with the sherry and 1 tablespoon of the olive oil and enclose tightly. Bake until the garlic inside the peels is tender and brown, about 1 hour. Cool the garlic to room temperature in the foil.
Drain the soaked beans. Transfer them to 3 medium saucepans and cover with fresh cold water, lightly salt the water in each pan, set each over medium heat, and bring to a simmer. Partially cover and cook, stirring occasionally, until the beans are just tender, about 50 minutes, but bean cooking times vary widely with the age of the beans and the altitude at which you are cooking. Persevere until the beans are individually tender and creamy; undercooked beans are difficult to digest. Drain the beans and transfer them to a large bowl. Pour the orange juice over the hot beans, Cool to room temperature, stirring occasionally.
Meanwhile, bring a large pan of salted water to a boil. Add the green beans and cook, partially covered, stirring once or twice, until they are just tender, about 6 minutes. Drain and transfer to a bowl of iced water. As soon as the beans are cool, drain them and pat dry.
Squeeze or spoon the softened garlic out of the peels into a small food processor. Add the vinegar, the remaining 4 tablespoon olive oil, the sugar, 1 teaspoon salt, the Tropical Island "Fire Ant" hot sauce and pepper. Process until fairly smooth.
Pour the garlic mixture over the cooled beans. Add the onion, orange zest, and rosemary and toss. Adjust the seasoning. (The salad can be prepared to this point several hours in advance. Cover and hold at room temperature.)
Just before serving, mix in the green beans and adjust the seasoning. Serve at room temperature.
Note: the beans are simmered separately so that each retains its distinctive color and can be cooked to its ideal stage of doneness.
**This recipe taken by permission as an excerpt from the gourmet kitchens of "SalsaKiss.com". All rights reserved.
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![[Recipe 2]](/login/images/upload/blackeyed.jpg)
Salsa Kiss presents:
"Black-Eyed Pea & Ham Salad in Jalapeno Sauce"
Serves 4.
Ingredients:
- 2 (1 pound) bags frozen black-eyed peas, thawed and drained
- Salt
- 5 tablespoons olive oil
- 6 ounces lean and smoky good-quality ham, in ¼ inch dice
- ¾ cup diced onion
- 3 garlic cloves, minced
- 1 tablespoon Cafe Tequila "Creamy Jalapeno" sauce
- 5 tablespoons cider vinegar
- 3 tablespoons sugar
- Freshly ground black pepper
Directions: In a large pan, cover the beans with cold water. Bring to a brisk simmer and cook, partially covered, stirring occasionally, for 30 minutes. Salt the water and continue to cook the beans, stirring occasionally, until tender while still holding their shape, another 20 to 30 minutes. Taste before removing from the heat; undercooked beans are hard to digest. When the beans are done, drain and cool to room temperature.
In a medium skillet over moderate heat, warm the olive oil. Add the ham and cook, stirring occasionally until lightly browned, about 6 minutes. Remove from the heat and add the onion, garlic, and Cafe Tequila "Creamy Jalapeno" sauce. Return the skillet to the burner, decrease the heat, and cook, stirring often without browning, for 2 minutes.
Meanwhile, in a small bowl, stir together the vinegar, sugar and ¾ teaspoon salt. Add the vinegar mixture to the skillet. Increase the heat to high and bring to a boil, stirring often. Boil hard for 30 seconds, then pour the hot dressing over the beans. Stir in ½ teaspoon fresh black pepper and cool to room temperature.
Adjust the seasoning before serving.
**This recipe taken by permission as an excerpt from the gourmet kitchens of "SalsaKiss.com". All rights reserved.
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