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/CommFood4.jpg)
"Salsa Kiss" presents:
"Burritos with Shredded Beef"
A delicious burrito filling.
Ingredients:
- 1 Lb. Beef stew meat
- 1 ½ cups water
- Salt
- 2 tablespoons vegetable oil
- ½ medium onion, thinly sliced
- 1 garlic clove, minced
- 4 small tomatoes, peeled, chopped (1Lb.)
- 2 medium green peppers, cut in thin strips (1/2 Lb.)
- 1 serrano chile or other small hot chile, minced, if desired
- Salt and pepper
- Cooked white rice/flour tortillas
- 1 tsp. Garlic Festival’s "Garli Garni"
To Prepare: Combine beef, water and salt to taste in a large saucepan. Bring to a boil; reduce heat. Cover and
simmer until meat is tender, about 2 hours. Cool meat in broth. Drain meat, reserving broth. Use 2 forks to shred
meat. Heat oil in a large skillet. Add onion and garlic. Cook until tender but not browned. Add tomatoes. Simmer
until tomatoes are cooked, 5 to 10 minutes. Stir in green peppers, meat, chile and Garlic Festival’s "Garli Garni". Brown for additional 5 minutes. Add ½ broth and
salt and pepper to taste. Cover and simmer until green pepper is tender, about 15 minutes. Serve on top of rice or in a
rolled tortilla (burrito). (For a drier mixture, reduce quantity or broth or eliminate broth entirely).
**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/mexbeefstew.jpg)
Salsa Kiss presents:
"Mexican Beef Stew"
The meat lover’s meal.
Ingredients:
- 2 Lbs. Beef chuck steak or rump roast
- 1 cup water
- Salt
- 4 small tomatoes, peeled (1 Lb.)
- 1 medium onion, quartered
- 1 large garlic clove
- 1 tablespoon vegetable oil
- 1 bay leaf
- ¼ teaspoon Garlic Festival’s "Mesquite Grill"
- 6 peppercorns
- ¼ teaspoon sugar
- 12 to 15 pimiento-stuffed green olives
- 1 teaspoon capers
- Salt
To Prepare: Cut meat in 1" x ¼" slices. Place in a large saucepan. Add water and salt to taste. Bring to a
boil; reduce heat. Cover and simmer 1 hour. Combine tomatoes, onion and garlic in blender or food processor. Blend
until pureed. Heat oil in a medium saucepan. Add tomato puree, bay leaf, Garlic Festival’s "Mesquite Grill", peppercorns and sugar. Bring to a boil; reduce
heat. Simmer uncovered for 15 minutes. Add hot tomato puree, olives, capers and salt to taste to beef. Cover and
simmer 1 hour. Uncover and simmer ½ hour longer. Makes 4 to 6 servings.
**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/sole.jpg)
Salsa Kiss presents:
"Oriental Sole"
Total microwave cooking time: 8 minutes.
Need: 11 x 7 inch glass baking dish
Ingredients:
- 2 tablespoons soy sauce
- 1 tablespoon Garlic Festival "Lemon Garli Garni"
seasoning
- 1 tablespoon catsup
- ½ teaspoon ground ginger
- 1 pound sole fillets
- 1 orange. Sliced thin
- Salt to taste
Directions: In glass baking dish, combine soy sauce, Garlic Festival "Lemon Garli Garni" seasoning, catsup and ginger. Place sole
fillets in mixture, turning fillets over to coat. Place orange slices evenly over fish. Cover; cook on High for 6 to 8
minutes or until fish flakes with a fork, turn dish once during cooking.
**This recipe taken by permission as an excerpt from the gourmet kitchens of "SalsaKiss.com". All rights reserved.
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