Bill & Ann's Favorite Recipes - Condiments

Taco Seasoning Mix

2 t. instant minced onion
1 t. salt
1 t. chili powder
1/2 t. cornstarch
1/2 t. crushed dried red pepper
1/2 t. instant minced garlic
1/4 t. dried oregano
1/2 t. ground cumin

Mix all ingredients in small bowl. Spoon mixture into a 6-inch square of aluminum foil and label.

Ann 's Favorite Salsa

1 large can tomatoes, chopped
1 7-oz. can diced green chiles
Chopped green onions
1/2 T. crushed hot pepper
1 T. crushed oregano
1/4 t. garlic powder
1/4 to 1/2 t. chili powder
1/2 t. salt
1 T. vinegar

Bill's Black Bean Salsa

1 c. dried black beans
1 large red onion
1 bell pepper
6 cloves garlic
2 large tomatoes
1 large lime
2 T. coarsely chopped fresh cilantro (Italian parsley)
1/2 tsp. red pepper flakes
1 T. finely diced jalapeno pepper
1/4 tsp. dried or fresh oregano
1 pinch salt.

Wash and soak beans in warm water for 2 hours. Simmer until firm but tender. Rinse and cool.

Peel and coarsely chop onion. Dice bell pepper (green, red or yellow or a combination).

Combine all ingredients except lime and mix, taking care NOT to mash beans. You may vary the amount of jalapenos to adjust spiciness to your taste. Add juice of lime. Refrigerate for a minimum of 2 hours to allow flavors to blend. Sever with Tortilla chips or as a garnish to accompany Mexican dishes.

Chile Con Oueso Dip

2 lbs. Velveeta cheese
1 4-oz. can diced green chiles
1 small onion, chopped
1 16-oz. can whole tomatoes (optional)

Melt cheese in double boiler. Add onion, chiles and tomatoes (drain off juice and break into pieces). Mix until all ingredients are blended. Serve with tortilla chips. Keep warm while serving.

Refried Bean Dip

2 c. refried beans
1 c. (about 4 oz.) shredded Cheddar cheese
1/2 c. chopped green onions
1/4 tsp. salt
2 to 3 tbsp. taco sauce

In a pan or heatproof Mexican pottery bowl, mix together ingredients. Cook, uncovered over low heat, stirring until heated, keep warm over a candle warmer; serve with tortilla chips to dip. Mikes about 3 cups.

Carrie's Vegetable Dip

1 c. mayonnaise
1 c. sour cream
1 tsp. minced dried onion
1 tsp. parsley
1 tsp. beaumonde
2 tsp. dill weed

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