Strawberry-Almond Salsa Recipe
Strawberry-Almond Salsa
1 pint strawberries, rinsed, hulled & quartered
1/4 tsp minced jalape
Tia Maria Chocolate Sauce
Tia Maria Chocolate Sauce
2 ozs bittersweet chocolate, finely chopped
1/2 cup heavy cream
1/4 cup Tia Maria
Put the chocolate in a small bowl
In a small saucepan, bring the cream to a scald over medium heat
Pour half of the hot cream over the chocolate & gently stir to melt & blend
Add remaining cream & Tia Maria
Stir until smooth
Serve slightly warm or at room temp
To reheat, set a container of the sauce in hot water & stir until warm
Store for up to 2 weeks in the refrigerator
Chile Colorado
Chile Colorado
2 Tbsp vegetable oil
1 medium onion, minced
2 garlic cloves, minced
2 Tbsp all-purpose flour
6 Tbsp ground, dried Anaheim or New Mexico chile
2 cups water
2 cups tomato juice
1 tsp dried Mexican oregano
1 tsp salt
Warm oil in a heavy saucepan over medium heat
Add onion & garlic, & saute until onion is limp
Mix in the flour, whisking out any lumps
Stir in the chile & then the water, a cup at a time
Add tomato juice, oregano & salt & bring the sauce just to a boil
Reduce the heat to a low simmer & cook for 20 to 25 min
The completed sauce should coat a spoon thinly & drop off it easily
Serve warm with enchiladas, burros, chimichangas & other dishes
The sauce keeps under refrigeration for 5 to 6 days & freezes well