SalsaKiss Recipe Page
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Click on the photo to see the salsas and hot sauces mentioned in the recipe.
![[Recipe]](/login/images/upload/whitechili.jpg)
"Bandana Bandito" presents:
"White Chili (Kosher)"
Serves 4.
Ingredients:
- 4 chicken breasts
- 1 jar (48 oz.) Northern White beans
- 1 cup shredded cheddar cheese
- ½ cup water
- 1 jar (16 oz.) "Bandana Bandito Medium Salsa"
To Prepare: Boil and shred chicken with fork. Combine all ingredients in a crock pot and heat on low flame until
completely hot. Serve with sour cream if desired.
**This recipe taken by permission as an excerpt from the kitchens of "Bandana Bandito". All rights reserved. To purchase any cookbook,
click here or contact Ten Speed Press.
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![[Recipe 1]](/login/images/upload/seafood5.jpg)
"Ring of Fire" presents:
"Seafood Stew"
Serves 4.
Ingredients:
- 2 cans (6 ½ oz.) minced clams
- 1 can (28 oz.) crushed tomatoes in puree
- 1 medium onion, diced
- 3 stalks of celery, diced
- 1 carrot, diced or ½ bag of shredded carrots
- 2 cloves of garlic, minced
- 4 tbs. Fresh chopped parsley
- 4 potatoes, peeled and cut in cubes
- 2 tbs. Olive oil
- ¼ cup white wine
- ¼ cup water
- 3 tbs. "Ring of Fire Habanero Hot Sauce" (more if desired)
- ¼ tsp. Salt
- pepper to taste
To Prepare: Drain clam juice from cans of clams into a bowl and set aside. Rinse clams to get rid of any sand or grit
that may be left. In a large pot, sauté onions, celery, carrots, garlic and parsley in olive oil for about 5 minutes.
Deglaze pan with white wine and sauté for another minute. Add potatoes, crushed tomatoes (including puree), clams,
reserved clam juice, water, "Ring of Fire Habanero Hot Sauce", salt
and pepper. Stir and bring to a boil. Cover and simmer for 45 minutes or until potatoes are soft. Serve with warm French
bread.
**This recipe taken by permission as an excerpt from the kitchens of "Mike & Diane's Ring of Fire". All rights reserved. To purchase any
cookbook, click here or contact Ten Speed
Press.
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![[Recipe 2]](/login/images/upload/tortillasoup.jpg)
"Ring of Fire" presents:
"Tomatillo & Roasted Garlic Tortilla Soup"
Serves 2.
Ingredients:
- 8 fresh whale or jumbo-size live soft-shell crabs
Ingredients: "Chive-buttermilk Aioli" (Makes 1 ¼ cups)
- 1 can (14 oz.) of chicken broth
- 3 cooked chicken breasts, shredded
- ½ bag of shredded carrots or 1 carrot diced
- ½ cup diced yellow onion
- 2 tbs. "Ring of Fire Tomatillo & Roasted Garlic Hot Sauce"
(more if desired)
- 1 tbs. Butter
- 1 bag of tortilla chips
- Garnish with Cilantro, diced green onions, diced tomato & lime wedges (all are optional)
To Prepare: To Prepare: Sauté carrots and onion in butter until soft, but not brown. Add chicken broth, "Ring of Fire Tomatillo & Roasted Garlic Hot Sauce" and chicken. Cover
and simmer for 15 minutes. Place tortilla chips in bowls. Ladle soup into bowls and garnish with cilantro, green onion
and tomato. Offer lime wedges with soup.
**This recipe taken by permission as an excerpt from the kitchens of "Mike & Diane's Ring of Fire". All rights reserved. To purchase any
cookbook, click here or contact Ten Speed
Press.
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