This is one of the many great recipes featured in the new “Recipes From South Of The Border” cookbook.  With “Recipes From South Of The Border” you will find the finest examples of culinary creativity from this intriguing and vibrant country.

3 medium Tomatoes, seeded and chopped
1/2 cup Green Onions w/tops — Sliced
1/2 cup Green Bell Pepper — Chopped
2 tablespoons Lime Juice
2 tablespoons Cilantro; Fresh chopped
1 tablespoon Jalapeno pepper — Finely Chopped
1 teaspoon Garlic — Finely Chopped
1/2 teaspoon Salt

Mix all ingredients. Refrigerate until ready to use.

Makes about 3 1/2 cups Salsa.

With Recipes From South Of The Border you will find the finest examples of culinary creativity from this intriguing and vibrant country.

8 flour tortillas
vegetable oil
1 medium red onion, sliced thin
1 medium green bell pepper, sliced thin
juice of 1/4 lime
salt, to taste
black pepper, to taste
1 tablespoon butter
8 slices Sargento Colby Jack Cheese
8 slices Sargento Pepper Jack Cheese
salsa, for serving

Place the onion and pepper in a bowl and add the lime juice, salt and pepper. Toss to coat. Saute the onions in butter for about 5 minutes. Set aside.

Saute the Onions and Peppers in Vegetable Oil

Fry the flour tortilla in oil, then let drain on paper towels.

Transfer to a preheated panini press and grill for about 1 minute or until the cheese is melted. Serve with salsa.

Serves 4

3 lbs skirt steak
salt and black pepper, to taste
1 red onion, sliced thin
1 lime, juiced
olive oil
flour tortillas

Fajita toppings:
salsa
guacamole
sour cream
shredded cheddar cheese

Marinade:
1 cup fresh Pomegranate juice
1 cup Lagunitas Imperial Stout beer (or other dark stout beer)
4 garlic cloves, minced
4 tablespoons olive oil
1/4 cup cilantro, minced
3 tablespoon Sriracha Hot Chili Sauce
1 teaspoon cumin
1 1/2 teaspoons kosher salt

Combine the marinade ingredients in your food processor. Blend until combined. Pour the marinade over the beef and refrigerate overnight.
When ready to prepare, toss the onions in a bowl along with the lime juice, salt, pepper and a drizzle of olive oil. Set aside. Drain the beef and season with salt and pepper. Using a grill, or grill pan, cook the steaks for about 4 minutes on each side. Let the steak rest for a few minutes before slicing. Grill the onions and then toss with the meat. Warm the tortillas by wrapping a stack in foil and placing in the oven for a couple minutes. Serve along with your favorite fajita toppings.

Serves 8-10

2 lbs. of ground beef
2 (12-oz cans) tomato sauce
1 (1.25-oz pkg) chili seasoning
24 corn tortillas
Vegetable oil
1 lb cheddar cheese
2 (2.25-oz cans) sliced black olives

Brown the ground beef. Drain the fat and add the chili seasoning. Pour the tomato sauce into the pan, along with two cans of water. Simmer the beef. While simmering the meat, pour vegetable oil into a small skillet to a depth of about an inch. Heat the oil, then dip each tortilla into the hot oil, browning lightly. For best results, use tongs to dip and remove tortillas. Turn off meat-tomato mixture, and spoon a small amount into the bottom of a large, glass baking pan. Cover the bottom with the sauce, then layer 12 of the tortillas on the bottom of the dish. Cover with the beef and chili sauce. Layer slices of cheddar cheese, then sprinkle with the chopped black
olives, if desired. Make another layer, repeating the steps: tortillas, meat-chili sauce, cheese, and olives. When all the sauce is spooned over the top of layer of tortillas, lay on the cheddar cheese, and more olives if desired. Bake in a conventional oven at 350 degrees F for about 30-45 minutes.

1 (16 ounce) can black beans
1/2 small onion, chopped
1 clove garlic, chopped
1 tablespoon chopped fresh cilantro
1 small jalapeno, chopped
salt, to taste

In a medium saucepan, combine beans, onion, jalapeno, and garlic. Bring to a boil and stir. Reduce heat to medium-low. Add cilantro and salt. Simmer for 5 minutes, and serve.

Everyone loves these dips and they taste so much better when you prepare it at home with fresh ingredients. I have included links on how to make your own taco seasoning and guacamole.

1 envelope taco seasoning
1 cup guacamole
1 (16oz.) can refried beans
1 pint sour cream
2 cups shredded cheese
1 cup chopped tomato
1/2 cup sliced green onions
1/2 cup black olives
1/4 cup sliced jalapenos

Prepare your guacamole and set aside. Spread 1 can of refried beans in a shallow serving dish. Mix 1 pint of sour cream with the taco seasoning and spread it over the beans. Top with 2 cups of shredded cheese, 1 cup guacamole, 1 cup tomato. Top with green onions, olive slices and jalapeno slices. Serve with tortilla chips.

1 tomato
1/2 each red, yellow, orange peppers
1 jalapeno pepper
1/2 small onion
small handful fresh cilantro leaves
1-2 cloves garlic

Place all the ingredients in a food processor and chop until the smooth but chunky. Refrigerate covered for at least 30 minutes before serving.

This super hot and spicy salsa is only for the brave!

1 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
¼ cup extra-virgin olive oil
6 ripe plum tomatoes, halved
Freshly ground black pepper, to taste
10 habanero chile peppers
¼ cup lime juice (about 2 limes)
¼ cup chopped cilantro

Combine 1 tablespoon of olive oil and garlic and mix well.
Rub tomato halves with this mixture, season with salt and freshly cracked
pepper. Roast in a 500 degrees F oven for about 15 to 20 minutes.
Remove from oven, cool to room temperature and dice.
Meanwhile, grill habanero peppers over a medium-hot fire until they begin to blacken, 2 to 3 minutes. Remove peppers from fire and mince.
In medium-size bowl, combine tomatoes, peppers, ¼ cup olive oil, lime juice and
cilantro, mix well.

Makes: 2 cups

2 tablespoons oil
1 clove garlic, crushed
1/2 cup minced onion
1 tablespoon flour
1 cup water
1 cup diced green chili
1 dash salt

In oil in a heavy saucepan, saute’ garlic and onion. Blend in flour with wooden spoon. Add water and green chili. Bring to a boil and simmer, stirring frequently, for 5 minutes.

8 oz. can tomato sauce
2 tablespoons crushed red chili
½ teaspoon cumin powder
½ teaspoon oregano
1 teaspoon salt
2 garlic cloves, minced
2 teaspoon vinegar
juice of half a lemon

Combine all ingredients and mix well. Let stand for 3 hours to allow the flavors to blend.