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Fiesta Salsa
Appetizer Mexican

Fiesta Salsa

4.4

Prep
20 min
Cook
50 min
Total
790 min

Instructions

  1. 1 Inspect 2 pint-sized jars for cracks and rings for rust, discarding any defective ones. Immerse in simmering water until salsa is ready. Wash new, unused lids and rings in warm, soapy water.
  2. 2 Combine tomatoes, fiesta salsa mix, and vinegar in a large saucepan. Bring to a boil, reduce heat, and simmer for 5 minutes.
  3. 3 Pack hot salsa into hot, sterilized jars, filling to within ½ inch of tops. Run a clean knife or thin spatula around insides of jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw on rings tightly.
  4. 4 Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars 2 inches apart into the boiling water using a holder. Pour in more boiling water to cover jars by at least 1 inch. Bring to a rolling boil, cover, and process for 35 minutes.
  5. 5 Remove jars from the pot and let rest, several inches apart, for 12 to 24 hours. Press centers of each lid with a finger to ensure lids do not move up or down. Remove rings for storage and store in a cool, dark area.

By Ball

World's Best Queso Dip
Appetizer Mexican

World's Best Queso Dip

4.2

Prep
5 min
Cook
7 min
Total
12 min

Instructions

  1. 1 Microwave Method: In microwave safe bowl, combine tomatoes and cheese. Microwave on HIGH for 5 minutes or until cheese is melted; stir after 2 minutes; remove from oven and stir to combine.
  2. 2 Conventional Method: In large saucepan, combine tomatoes and cheese. Stir over low heat until cheese melts.

By Red Gold

Easy Mexi-Cheese Dip
Appetizer Mexican

Easy Mexi-Cheese Dip

3.2

Prep
10 min
Cook
Total
10 min

Instructions

  1. 1 Place cheese food in a microwave-safe dish. Stir in the soup and tomatoes.
  2. 2 Cover the dish and microwave on high for 2 minutes. Remove the dish from the microwave and stir well. Continue cooking in 1 to 2 minute increments, stirring between sessions until the cheese has melted. Serve hot or cold.

By kyalamode

Chili Dip
Appetizer Mexican

Chili Dip

4.6

Prep
5 min
Cook
5 min
Total
10 min

Instructions

  1. 1 Combine cream cheese, chili without beans, and diced tomatoes with green chile peppers in a medium, microwave safe bowl.
  2. 2 Microwave mixture on high for 1 minute. Remove from microwave, stir and repeat until the mixture is hot and thoroughly blended.

By Judy H

Zesty Bean Dip
Appetizer Mexican

Zesty Bean Dip

4.3

Prep
5 min
Cook
20 min
Total
25 min

Instructions

  1. 1 In a medium saucepan over medium heat, mix refried beans, taco seasoning mix and tomato. Allow the mixture to simmer approximately 20 minutes, stirring occasionally.
  2. 2 Spoon the mixture into a medium serving bowl. Top with Cheddar cheese and serve warm.

By MOLSON7

Chorizo Queso Dip
Appetizer Mexican

Chorizo Queso Dip

4.8

Prep
10 min
Cook
95 min
Total
105 min

Instructions

  1. 1 Heat a large skillet over medium-high heat. Cook and stir chorizo in the hot skillet until well browned and crumbly, 5 to 7 minutes; drain well and transfer to a slow cooker.
  2. 2 Add diced tomatoes with chiles, cream cheese, and processed cheese to slow cooker; stir well. Cover and cook on Low until cheese has melted, stirring occasionally, about 1 ½ to 2 hours.

By Christina

Easy Salsa
Appetizer Mexican

Easy Salsa

4.5

Prep
5 min
Cook
Total
185 min

Instructions

  1. 1 Mix together tomatoes, cilantro, and garlic in a medium bowl until well combined. Season with salt and pepper. Cover and chill in the refrigerator for at least 3 hours before serving.

By Michele O'Sullivan

Scott's Pico de Gallo
Appetizer Mexican

Scott's Pico de Gallo

4.7

Prep
20 min
Cook
Total
50 min

Instructions

  1. 1 Toss tomatoes, white onion, and cilantro together in a large bowl. Pour lime juice over tomato mixture; mix to coat. Season with salt. Chill completely before serving.

By SUZWIRTHLIN

5-Layer Mexican Dip
Appetizer Mexican

5-Layer Mexican Dip

4.5

Prep
5 min
Cook
5 min
Total
50 min

Instructions

  1. 1 Heat refried beans in a microwave-safe bowl in a microwave oven until hot, stirring frequently, about 3 minutes. Spread beans onto the bottom of a serving platter; refrigerate until the beans are cooled completely, about 10 minutes.
  2. 2 Spread guacamole in a layer atop refried beans; top with a layer of sour cream. Sprinkle cheese over sour cream; top with tomatoes.
  3. 3 Cover the platter with plastic wrap and refrigerate until cold, about 30 minutes.

By JENHAGGERTY

Queso con Carne
Appetizer Mexican

Queso con Carne

3.9

Prep
10 min
Cook
75 min
Total
85 min

Instructions

  1. 1 Place processed cheese and milk in a slow cooker.
  2. 2 Heat a large skillet over medium-high heat and cook and stir beef in the skillet until crumbly, evenly browned, and no longer pink. Drain and discard any excess grease.
  3. 3 Stir diced tomatoes and taco seasoning into ground beef and bring to a boil.
  4. 4 Transfer ground beef mixture to the slow cooker. Stir with milk and processed cheese.
  5. 5 Cook on High until cheese is melted, about 1 hour.

By Patti Baker

Mary's Mexican Ranchero Salsa
Appetizer Mexican

Mary's Mexican Ranchero Salsa

4.0

Prep
10 min
Cook
20 min
Total
30 min

Instructions

  1. 1 Heat oil in skillet over medium heat. Add whole tomatoes and jalapeños; cook, flipping every 2 minutes, until all sides scalded.
  2. 2 Transfer tomatoes and jalapeños to a blender; blend until pureéd.
  3. 3 Add onion to the same skillet over medium heat; cook and stir until softened and translucent, about 5 minutes. Stir in tomato-jalapeño pureé and water; simmer until thickened, about 5 minutes. Season salsa with salt.

By Mama Rivas aka Pablo's Hottie

Jen's Nachos
Appetizer Mexican

Jen's Nachos

4.3

Prep
5 min
Cook
10 min
Total
20 min

Instructions

  1. 1 Brown beef in a large skillet over a medium-high heat. Drain the fat from the pan once the meat is browned.
  2. 2 Mix Cheddar cheese, tomatoes, corn and barbecue sauce into the meat. Heat this mixture, stirring occasionally.
  3. 3 While the mixture is heating, make beds of chips onto 4 plates. Pour the hot mixture over the chips. Enjoy!

By Jenzy Nester

Salsa Borracha (Drunk Salsa)
Appetizer Mexican

Salsa Borracha (Drunk Salsa)

3.5

Prep
5 min
Cook
15 min
Total
20 min

Instructions

  1. 1 Place tomatoes and jalapeños in a saucepan; pour in beer and enough water to cover tomatoes and jalapeños. Simmer over medium heat until soft; remove from heat and let cool slightly.
  2. 2 Transfer tomatoes and jalapeños to a blender; add garlic and onion. Pulse until well blended, adding some of the cooking liquid to help with blending if necessary. Taste and season with salt.

By ALI GARCIA

Enchilada Sauce "Salsa Negra"
Appetizer Mexican

Enchilada Sauce "Salsa Negra"

5.0

Prep
20 min
Cook
10 min
Total
40 min

Instructions

  1. 1 Place chile peppers in the bottom of a small saucepan. Add tomatillos, onion, and garlic. Pour in enough water to almost cover tomatillos. Arrange tomatoes over tomatillos.
  2. 2 Cover saucepan and bring water to a boil. Reduce heat and simmer until tomatoes soften, about 5 minutes. Remove saucepan from heat and let cool, about 10 minutes.
  3. 3 Pour off most of the water and transfer mixture to a blender; puree until smooth. Season with chicken bouillon to taste.

By Isabel

My Grandma's Guacamole
Appetizer Mexican

My Grandma's Guacamole

4.8

Prep
20 min
Cook
10 min
Total
30 min

Instructions

  1. 1 Preheat oven to 300 degrees F (150 degrees C). Arrange chile peppers on a baking sheet.
  2. 2 Toast chile peppers in the preheated until browned, about 7 minutes. Remove stems.
  3. 3 Mix avocados, onion, and roma tomatoes together in a bowl.
  4. 4 Blend canned tomatoes, cilantro, toasted chile peppers, garlic powder, and salt in a blender until smooth. Pour about half the blended tomato mixture into avocado mixture. Reserve remaining tomato mixture for another use or for dipping.
  5. 5 Squeeze lime juice into avocado mixture and gently stir until evenly combined. Transfer guacamole to a smaller serving bowl; place reserved avocado pit in the middle to prevent browning.

By Skye Titus