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
40 mins 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 Chop each ingredient with a food processor, being careful not to chop too finely or chop by hand. Mix all ingredients together. Test for degree of "hotness" by adding chopped jalapenos one at a time. Pack in hot, clean canning jars; seal & water bathe can for 25 minutes for pints & 30 minutes for quarts.
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Posted in Condiments, Dips |
Tagged apple cider vinegar, garlic, green bell peppers, jalapenos, Michelle Fawver, Michelle's Classic Salsa, non-Iodized salt, onions, salsa, sugar, tomatoes, tortilla chips |
Submitted by Michelle Fawver
2 pkg corn tortillas (18)
1 tsp black pepper
1 lb. ground beef, browned & drained
1 tsp cumin
16 oz. chopped tomatoes, drained
1½ c. Cheddar cheese, shredded
1 tbsp chili powder
1½ c. Mozzarella cheese
1 tsp red pepper
16 oz. cottage cheese
2 eggs, beaten
black olives (garnish)
green onions (garnish)
Line bottom of 13″x9″ pan with half the tortillas. Combine ground beef, tomatoes, & seasonings. Spread on top of tortillas.
Add another layer of tortillas. Mix cottage cheese, 1 c. Cheddar, 1 c. Mozzarella, eggs; spread on top of tortillas.
Bake at 350°F for 30 – 40 minutes. Remove from oven & top with remaining cheeses.
Garnish with chopped green onions & black olives.
Posted in Beef, Dinner |
Tagged black olives, black pepper, cheddar cheese, chili powder, corn tortillas, cottage cheese, cumin, eggs, green onions, ground beef, Mexican Lasagna, Michelle Fawver, mozzarella cheese, red peppers, tomatoes |