wilkes

Chipotle Corn Dip
2 tablespoons butter
1/4 cup finely chopped red onion
1 garlic clove, minced
1/2 teaspoon ground ***in
1/2 teaspoon chipotle chile powder
1/2 cup diced fresh tomato
2 cups frozen corn kernels, defrosted
1 cup sour cream
1/2 cup mayonnaise
1 cup finely shredded mild cheddar cheese
1/2 cup finely shredded Monterey Jack cheese
1/4 cup chopped fresh cilantro
Melt the butter in a medium-size skillet over medium-high heat, and cook the onion, garlic, ***in and chile powder, stirring, until you can smell the spices and the onion begins to soften, 2 to 3 minutes. Add the tomato and corn, and toss once or twice to coat with the onion mixture. Transfer to a medium-size bowl and allow to cool. Stir in the sour cream, mayonnaise and cheese. Cover and refrigerate for at least 4 hours orovernight to let the flavors develop. Remove from the refrigerator, garnish with the cilantro and serve.

La coukaracha, La coukaracha.... Can't wait to try some of these recipes, thanks to all!

I usually add a chipotle pepper or two to salsa to give it a really good smokey flavor as well.

BEST FRESH SALSA

1 clove of garlic
2 serrano peppers (saut�ed in butter until dark in color)
2 lbs. canned or fresh tomatoes (quartered if fresh)
5 jalape�os
1/4 yellow onion
salt, to taste

In a running food processor using a knife blade, drop one clove peeled garlic, 5 jalape�os, 1 quarter of a yellow onion, and two Serrano peppers down the tube. Open lid and place two pounds quartered fresh tomatoes or one large can of chopped tomatoes in with the garlic and peppers.

Pulse on and off until the desired consistency. Add salt to taste and serve with warm tortilla chips.

Add Cooked Shrimp

Spicy Shrimp Salsa
2 large ripe tomatoes or 1 (14 ounce) can whole tomatoes, drained
1/2 cup diced red onion
1/8 cup seeded and diced jalapeno pepper (about 4)
8 ounces small bay shrimp, cooked and shelled or medium shrimp, coarsely chopped
1 tablespoon chopped fresh cilantro
1/2 teaspoon ***in
2 cloves garlic, minced
4 teaspoons lime juice
1/2 teaspoon salt
1/4 teaspoon fresh ground black pepper
Drop the fresh tomatoes into a small pan of boiling water for about 2 minutes or until the skins blister.
Remove from the water, cool, and peel.
Coarsely chop the fresh or canned tomatoes and place in a large bowl.
Stir in the remaining ingredients.
Cover and refrigerate at least 4 hours.
Serve with baked tortilla chips or as a side dish.
For a thicker salsa, combine all the ingredients except shrimp in a food processor; pulse 3 times or until desired consistency.
Stir in shrimp.
Firecracker Burgers (Hamburguesas del petardo)
1 lb lean ground beef
1/4 cup chunky salsa
4 frozen breaded cheese-stuffed jalapeno peppers, thawed
1/4 cup guacamole
4 hamburger buns, split and toasted
4 lettuce leaves
1/4 cup salsa con queso (dip)
1/4 cup sliced plum tomato
2 tablespoons sliced ripe olives
4 slices sweet onions (thin slices)
In a bowl, combine the beef and salsa.
Shape into four patties.
Place a jalapeno in the center of each;
wrap beef around jalapeno, forming a ball.
Reshape into patties, about 3-1/2 to 4 inches
in diameter and 1 inches thick.
Grill, covered, over medium-hot heat for 7-8
minutes on each side or until meat is no longer pink.
Spread guacamole over toasted side of bun tops.
On each bun bottom, layer lettuce, a burger,
con queso dip, tomatoes, olives and onion;
replace tops.

I had a really great home made salsa that had chilled baby shrimp, fresh cilantro, tomato, lime and red onion one time at a party. I had never thought of putting shrimp in the recipe but it was absolutely delicious. Anyone else ever made a unique salsa from scratch like this? What else might be good to try?