I made hot sauce/salsa today...FUN! There is a hot sauce recipe circulating around our parts~ it's so easy you can prepare it with your eyes closed! And good...it's so good you're going to want to start canning~ one recipe made these two pint jars. You gotta try it! I bet you have everything in your pantry to make it~
GREAT WITH CHIPS!
1 can (big) whole tomatoes
1 can RO*TEL
1 tablespoon garlic salt
1 cap full of vinegar
1 tablespoon crush red pepper
Mix in a blender.
We have to have something to put this hot sauce on~ so I made our favorite Mexican Chicken casserole. I love the smell of a green bell pepper and onion sauteing in "real butter"...SNIFFSNIFFSNIFF. After you have enjoyed SNIFFING~ pour your chicken, soups, and RO*TEL in your skillet and mix well. Put it all in a casserole and bake~ easy recipe. Supper is ready and its not even 11:00! : )
1/4 cup margarine
1 medium green bell pepper, chopped
1 medium onion, chopped
1 can condensed cream of mushroom soup
1 can condensed cream of chicken soup
1 can of Extra Hot or Milder RO*REL
2 cups cubed cooked chicken
12 corn tortillas, torn into bite-size pieces
2 cups ( 8 oz.) shredded cheddar cheese
Preheat oven to 325. In a large skillet, cook pepper and onion in melted margarine until tender, about 5 minutes. Add soups, RO*REL and chicken, stirring until well blended. In a 13x9x2-inch baking pan, alternately layer tortillas, soup mixture and cheese repeating for three layers. Bake 40 minutes or until hot and bubbling. Makes 8 servings.