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Bottomless Chips and Salsa


 Fresh chips with salsa picante, avocado salsa verde and daily fresh salsa. 

AVOCADO SALSA VERDE
Z'Tejas Southwest Grill Copycat Recipe

1 jalapeno pepper, stem removed
4-5 tomatillos
2 avocados, diced
1/2 white onion, chopped fine
2 tablespoons cilantro, minced
1 teaspoon kosher salt

Place jalapeno and tomatillos in 3 cups of water in a saucepan with a lid, bring to a boil and boil 1 minute. Drain. Combine tomatillos, jalapeno and salt in a food processor and puree until smooth. Add avocados and blend lightly so it remains chunky. Transfer to a bowl. Add onion and cilantro and serve.


CHILI CON QUESO
Z'Tejas Southwest Grill Copycat Recipe

1 pound white American cheese, cubed  
3 cups Half & Half  
3 cups fresh salsa  
1 tablespoon chipotle in adobo sauce  
1 cup water  
4 ounces chorizo, cooked

Cut pound of white American cheese into cubes. Cook chorizo (spicy Mexican sausage) in a pan. In a double boiler add all ingredients. Cook over medium heat until cheese has melted. Stir frequently to avoid burning. Best served with chips, salsa and fresh guacamole.


MANGO HABANERO SALSA
Tejas Grill and Cantina Recipe

Makes 3 1/2 cups

2 ripe mangoes
2-3 fresh habanero peppers
1 red bell pepper, diced
1/2 medium red onion, minced
4 tomatillos
1/4 cup honey 
2 tablespoons rice wine vinegar or cider vinegar
1/4 cup hot sauce (Tejas uses Frank's Red Hot brand)
1 1/2 teaspoons salt or to taste
3/4 teaspoon ground black pepper or to taste

Cut mango fruit from pit; scoop fruit from peel and dice. Place in a large bowl. Mince peppers and onion; add to bowl. Discard papery outer leaves from tomatillos; rinse tomatillos, dice and add to bowl. Add honey, vinegar, hot sauce, salt and black pepper; toss to mix well. Serve with tortilla chips or as a garnish for grilled fish. Salsa may also be used as a marinade or sauce for grilled chicken.


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