Time 30m Yield 5 Number Of Ingredients 7 Steps:
Preheat oven to 400 degrees F (200 degrees C). Combine the kiwi, mango, and banana in a bowl. Process the strawberries in a blender until they are liquefied and pour over fruit mixture. Stir to coat and refrigerate. Coat both sides of each tortilla with the cooking spray. Cut them into triangle-shaped wedges and place on a baking sheet. Sprinkle cinnamon sugar evenly over the chips. Bake in preheated oven until golden-brown, about 10 minutes. Allow to cool and serve with the fruit mixture.
Time 3h15m Yield 32 Number Of Ingredients 11 Steps:
Combine the tomatoes, onion, green chiles, vinegar, brown sugar, garlic powder, cumin, oregano, coriander, salt, and hot sauce in a Dutch oven or large pot over medium-low heat. Simmer, stirring occasionally, until the salsa reaches your preferred consistency, about 3 hours. Store in refrigerator until using.
Time 40m Yield 6 servings. Number Of Ingredients 10 Steps:
In a small bowl, combine the first seven ingredients. Pour 1-1/2 cups into a large resealable plastic bag; add the chicken. Seal bag and turn to coat; refrigerate for 2 hours. Cover and refrigerate remaining marinade. , Drain and discard marinade from chicken. Place the chicken in an 11x7-in. baking dish coated with cooking spray; top with reserved marinade. , Bake, uncovered, at 375° for 20-25 minutes or until a thermometer reads 179° Remove chicken and keep warm. , In a small saucepan, combine cornstarch and cold water until smooth; stir in pan juices. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.,
Time 20m Yield 6 serving(s) Number Of Ingredients 11 Steps:
Chop peppers and onion (I use smaller dice) and combine with black eyed peas, shoepeg corn and pimientos. Whisk together sugar, apple cider vinegar, veg. oil and tiger sauce. Mix all ingredients together- Cover, Marinate and chill for a couple of hours!(or more depending on taste). Enjoy! :).
Time 1h15m Yield 4 pints. Number Of Ingredients 12 Steps:
Add wood chips to grill according to manufacturer’s directions. , Cut onions in quarters; place in a small bowl. Add garlic and 1-1/2 teaspoons barbecue seasoning; toss to coat. Arrange on grilling grid; place on greased grill rack. Grill, covered, over medium heat 10-15 minutes or until tender, turning occasionally., Meanwhile, cut tomatillos, tomatoes and jalapenos in half; place in a large bowl. Add remaining barbecue seasoning; toss to coat. Grill in batches, covered, over medium heat 4-6 minutes or until tender, turning occasionally., When cool enough to handle, chop vegetables. Transfer to a Dutch oven; stir in vinegar, brown sugar, salt and pepper. Bring to a boil. Reduce heat; simmer, uncovered, 15-20 minutes or until slightly thickened. Immediately stir in cilantro. , Carefully ladle hot mixture into 4 hot 1-pint jars, leaving 1/2-in. headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight. , Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 15 minutes. Remove jars and cool.
Time 3h Yield 5 cups Number Of Ingredients 15 Steps:
Mix together all ingredients and chill for several hours before using (to allow flavors to combine).
More about “seans sweet salsa recipes”
Time P4DT5m Yield Four servings Number Of Ingredients 9 Steps:
Put all of the ingredients into a food processor or blender. Puree until smooth. Season to taste with additional salt and pepper. Keep in an airtight container in the refrigerator for up to 4 days.
