CHORIQUESO! How to Make my Favorite Mexican Restaurant Appetizer & Chile Pequin Salsa Recipe
Today we’re cooking a CHORIQUESO!
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Sometimes this is called a “queso flameado” but queso flameado is usually lit on fire with a shot of tequila - we’re not doing that today. We’re making a simple choriqueso the way we used to experience it here in
South Texas on the border. Sometimes this is made with rajas, sometimes with mushrooms or other chile pepper and onion toppings, but today we’re keeping it simple.
A lot of my barbecue passion and experience came from my father and grandfather, but the choriqueso and cabrito experience came from my father in law – Frank Nieto!
Today we’re cooking over the fire on the ProPit RPG Grill but you can cook this on the stove top or in the oven, whatever works best for you. All you need for this recipe is two packages of Chorizo de San Manuel, our favorite chorizo, and two packs of queso oaxaca.
This recipe is so, so easy to make. All we have to do is cook the chorizo in the pan, add the grated cheese, and then pull yourself a big ol delicious choriqueso taco. You can top this with your favorite salsa, guacamole, or anything else you like. Let’s fire it up and cook some choriqueso!
The BEST Mexican Restaurant SALSA ROJA Recipe (+ the secret ingredient)
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Years ago I used to have a restaurant down in the Tex-Mex and taqueria territory of San Juan, Texas.
In an effort to serve consistent, delicious salsa roja to the customers I needed to make large batches at a time. This is the exact recipe I came up with that kept everyone coming back for more.
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5 roma tomatoes
5 serrano peppers
A handful cilantro
¼-⅓ Onion
1 Can crushed tomatoes
3 Canned Chipotle Peppers in Adobo Sauce
Picante Sauce
1 28 oz can crushed tomatoes
2 ½ cups water
1/3 cup white vinegar
1 small onion, minced
2-4 jalapenos, minced (with seeds)
1 clove minced garlic
1 tsp salt, plus more (to taste)
Juice of ½ lime
Cilantro, finely chopped
Put tomatoes, onion, jalapenos, vinegar and water into a saucepan.
Bring to a boil, then simmer until cooked down to the desired consistency.
Let cool, season to taste with salt, lime juice and garlic. Add cilantro.
Fire Roasted Salsa - Mexican Restaurant Secrets - PoorMansGourmet
I can honestly say that this Fire Roasted Salsa is amazing and it is, quite possibly, the best salsa I've ever tried. It starts with fresh Hot House Tomatoes, Yellow Onions, Green Bell, Anaheim and Jalapeno Peppers, cilantro, lime and a few other key ingredients. Although you can find recipes, similar to this one, all over the web, I seriously considered keeping this one all to my self. But I get too excited when I discover the secrets to authentic recipes. It makes me want to share it with everyone. So that's what I'm going to do today. Read More and get the exact ingredients from my website:
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How to Make Homemade Salsa With Canned Tomatoes | Restaurant Style
This Homemade Salsa Recipe uses canned tomatoes and is similar to a restaurant style salsa. It is totally customizable from the heat level you like to what type of onion you use.
Recipe Link:
Restaurant Style Salsa -
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CANNING FRESH HOMEMADE SALSA / STEP BY STEP INSTRUCTIONS WITH RECIPE / POSITIVELY AMY
In today's video, we will be making some homemade salsa as well as canning it for the winter. I hope you enjoy this salsa making tutorial with step by step instructions.
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Have a blessed day!! :)
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Mrs. Wages Seasoning:
Salsa Recipe (I made a double batch)
14 Cups Chopped Tomatoes
3 Cups Chopped Onions
2 Cups Chopped Green Peppers
1/2 Cup Jalapeno Peppers (optional), chopped with seeds
1/2 Cup Vinegar
1/2 Cup Sugar
2 1/2 Tbsp. Salt
1 Tbsp. Chili Powder
1 1/2 tsp. Cumin
1 Tbsp. Garlic Powder
Dash of Red Pepper
1 bunch Cilantro
1 Bag Mrs. Wages Medium Salsa Mix
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