Michelle’s Classic Salsa

Michelle Says: Use real apple cider vinegar – the flavored stuff is not the same.  Make sure to have plenty of tortilla chips on hand, as the salsa is even better fresh than canned!  Wear rubber gloves when handling the peppers.

Michelle's Classic Salsa
Recipe type: Condiment
Prep time: 
Cook time: 
Total time: 
  • 12 c. tomatoes
  • 6 c. onions
  • 2-10 jalapeno peppers (to taste)
  • 5 cloves garlic
  • 2 c. green bell peppers
  • 3 tbsp non-iodized salt
  • ¼ c. sugar
  • 1 c. apple cider vinegar
  1. Chop each ingredient with a food processor, being careful not to chop too finely or chop by hand. Mix all ingredients together.
  2. Test for degree of "hotness" by adding chopped jalapenos one at a time.
  3. Pack in hot, clean canning jars; seal & water bathe can for 25 minutes for pints & 30 minutes for quarts.

Photo Courtesy of Cowgirl Jules on Flickr


‘Wish I was in Oaxaca’ Chicken

RandallPMcMurphy Says: I make the chili powder from scratch using Alton Brown’s Recipe. Maggi seasoning is like Mexican soy sauce. It’s awesome.

'Wish I was in Oaxaca' Chicken
Recipe type: Entree
Cuisine: Mexican
Cook time: 
Total time: 
  • 4 chicken breasts, skin on
  • 2 tbsp chili powder, divided
  • 1 bottle beer (Tecate)
  • 2 jalapeno peppers, sliced with seeds
  • 1 white onion, sliced
  • 3 cloves garlic, sliced
  • 2 chipotle peppers in adobo, chopped
  • 7 oz. Chipotle sauce (1 can)
  • 29 oz. Hunts Fire Roasted tomatoes (2 cans)
  • 3 c. chicken stock
  • 1 pinch Mexican oregano
  • 3 tbsp grape seed oil (or vegetable oil)
  • corn tortillas
  • cilantro
  • Maggi seasoning
  • salt & pepper
  1. Preheat oven to 325°F. Season the chicken breasts with salt & pepper, & a sprinkle of chili powder. In a dutch oven or large, oven safe pot, heat oil on Medium High & brown chicken. Approximately 3 minutes each side. Remove chicken & set aside.
  2. With pot still on medium high, throw onion, garlic & jalapeno in & cook for approximately 5 minutes.
  3. Deglaze with 6oz of beer, scraping up all the brown bits from the pan, & drink the rest.
  4. Combine the rest of the ingredients & the rest of the Chili Powder, with the onions, peppers & garlic & place the chicken in. Pour in chicken stock to just cover the chicken, if necessary, & bring to a simmer. Tear up 2-3 corn tortillas & toss into pot.
  5. Cover, & place pot in oven for 2.5 hours or until chicken is fork tender.
  6. Remove chicken from the pot & set aside. Use an immersion blender, or carefully pour braising liquid into a blender & blend until smooth. Taste. Season with Maggi seasoning & pepper to taste.
  7. Plate chicken in a shallow bowl, ladle over a spoonful of sauce, & garnish with cilantro to taste. Serve with corn tortillas.


Randilicious Chili

Submitted by randilicious
Serves a lot


1 large onion, finely chopped 4 cloves garlic, minced
1 green bell pepper, finely chopped 1 jalapeno pepper
2 tbsp tomato paste 2 tbsp butter, cut into pieces
¼ c. all-purpose flour 1 tbsp dried oregano, crushed
1 tsp ground cumin 2 tsp crushed red pepper
½ c. chili powder 14.5 oz. diced tomatoes with liquid (1 can)
1 lb lean ground turkey 15.25 oz. kidney beans, drained and rinsed (1 can)
2 tbsp Jack Daniels whiskey salt & ground black pepper to taste


  1. Brown the ground turkey with ½ the onion, ½ the garlic (2 cloves), & 1 tbsp chili powder.  Set aside.
  2. In a large skillet over medium heat, combine remainder of onion, garlic, & tomato paste. Cover & cook for 5 minutes.
  3. Stir in butter until melted. Stir in flour, oregano, cumin, red pepper, chili powder, tomatoes, beef, & Jack Daniels. Cook uncovered for 8 minutes, stirring occasionally.
  4. Stir in the beans & cook for another 4 minutes, stirring occasionally. Salt, pepper, & other spices to taste.
  5. Simmer covered at low heat until serving time.

Nancy’s Corn Dip

Submitted from Bill Samuels, Jr.
Serves 6-8


2 c. colby jack cheese 2 c. mayonnaise
1 c. fresh Parmesan 2 oz. canned jalapenos
22 oz. Green Giant Mexicorn (2 cans) Frito’s Scoops corn chips


  1. Mix ingredients together & bake at 350° F for 40 minutes.  
  2. Serve with corn chips.


Submitted by Americo


4 ripe avocados, peeled, pitted, & chopped ½ red onion, chopped
1 jalapeno pepper, minced 2 limes, juiced
salt & pepper (to taste) fresh cilantro, chopped (to taste)


  1. molcajete by Eporama on FlickrCombine all ingredients in a molcajete & mix to a chunky consistency.  
  2. Season to taste with salt, pepper, & cilantro.  
  3. Serve immediately with Cumin Dusted Tortillas.