ONTENTS - Denver Green Chili€¦ · 2. Place the pork roast in a 4 qt or larger crockpot. Pour vinegar mixture over the pork roast. Cover and cook on low for at least 6 hours or

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CONTENTS Meats [Ideal for Taco Bar]

Spicy Garlicky Beef for Tacos or Nachos .................................................................................................................. 2

Dynamite Pulled Pork ............................................................................................................................................. 3

Peppery Pulled Pork ............................................................................................................................................... 4

Southwestern Cream Cheese Chicken ..................................................................................................................... 5

Chipotle Garlic Chicken Nachos............................................................................................................................... 6

Green Chili

Old Fashioned Colorado Green Chili ........................................................................................................................ 7

Sam's No 3 Kickin Green Chili (our version) ............................................................................................................. 8

Chubby's Green Chili (Copycat) ............................................................................................................................. 10

Gambler's Chili ..................................................................................................................................................... 12

Appetizers

Southwestern Bruschetta ..................................................................................................................................... 13

Bacon Guacamole................................................................................................................................................. 14

Bacon Chile Wrapped Water Chestnuts ................................................................................................................ 15

Artichoke Green Chile Cheese Appetizers ............................................................................................................. 16

Chile Smokie Bites ................................................................................................................................................ 17

Salsas

Roasted Salsa ....................................................................................................................................................... 18

Pineapple Salsa .................................................................................................................................................... 19

Avocado Jicama Salsa ........................................................................................................................................... 20

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SPICY GARLICKY BEEF FOR TACOS OR NACHOS Author: Anita Prep time: 15 mins Cook time: 15 mins Total time: 30 mins

Ingredients o 2 lbs ground beef o 8 large (or 12 medium) garlic cloves, minced o 1 cup chopped onion o 1 cup diced green chiles (hot) o ½ to 1 tsp salt (to taste) o ½ tsp pepper o ½ tsp red chile flakes o 1 bag tortilla chips (or taco shells or tortillas for soft tacos) o Queso: o 1 2-lb Kroger Nice'n Cheesy Queso Blanco with Jalapenos (or Velveeta regular or white) o 1 can diced tomatoes and green chiles o Toppings: shredded lettuce, diced tomatoes, chopped green onions, chopped avocado

Instructions 1. Cut block of Queso Blanco into chunks and place with diced tomatoes and chiles in slow cooker or

saucepan on stove over medium-low heat to melt. 2. Brown the meat with the garlic and onion. Drain. 3. Add the salt, pepper, red chile flakes, and diced green chiles and cook another 2 minutes, mixing

throroughly and adjusting seasoning to taste. 4. If serving on a buffet, transfer meat to slow cooker and place on buffet table with serving spoon.

Likewise, the Queso Blanco should also be in a slow cooker on the table with serving spoon. 5. The toppings should be in serving bowls on the table so people can assemble their own nachos or

tacos. 6. If assembling yourself, spread tortilla chips on a serving platter or individual plates. Sprinkle meat

on top, then pour the queso over. Sprinkle desired toppings over and serve. Recipe by Denver Green Chili at http://denvergreenchili.com/recipes/main-courses/beef/spicy-garlicky-beef-for-tacos-or-

nachos/

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DYNAMITE PULLED PORK Author: Anita Edge Prep time: 30 mins Cook time: 8 hours Total time: 8 hours 30 mins

Spicy, tasty classic pulled pork ideal in a bun for a game day party.

Ingredients o 3½ cups cider vinegar (20 fl oz) o 1½ tbsp sugar o 2 tsp salt o 1 tbsp pepper o 1 cup hot diced green chiles (Hatch Hot, Hot Select New Mexico) o 1 cup diced Dynamite chiles (XX-Hot) o 1 tsp hot red pepper flakes o 1 (8-10 lb) bone-in pork shoulder roast (preferably butt end) o 1 tsp liquid smoke o Note: If you cannot get Dynamite chiles, just use 2 cups of the hot diced green chiles and add a

tablespoon of the red pepper flakes. You can also add minced jalapeno or serrano chiles.

Instructions 1. Heat the vinegar, sugar, salt and pepper in a saucepan until sugar is dissolved. Add chiles and

pepper flakes. 2. Place the pork roast in a 4 qt or larger crockpot. Pour vinegar mixture over the pork roast. Cover

and cook on low for at least 6 hours or overnight. The pork should be tender and pull apart easily with a fork.

3. Remove the roast from the liquid, place on a plate, cover and put in the refrigerator. 4. If you wish to reduce the fat, pour the liquid into a pot or container and chill it for about 2 hours or

until the fat begins to solidify on top. Skim the fat off the liquid with a slotted spoon and return the liquid to the crockpot. Add a teaspoon liquid smoke.

5. Remove the roast from the refrigerator and use 2 forks to shred the meat. Put the shredded pork back in the liquid in the crockpot and cook on high for another 1 to 2 hours.

6. Adjust salt, pepper, and red pepper flakes to taste. Use a slotted spoon to serve or remove pork from the liquid. You may want to brown it in the oven for 20 minutes.

7. Serve on hamburger buns, small rolls, or in a quesadilla. You may want to have a small crockpot on the side with the broth to pour over the pork. Great with coleslaw.

8. Preparation time: 20-30 minutes 9. Cooking time: 6 to 10 hours

Recipe by Denver Green Chili at http://denvergreenchili.com/recipes/main-courses/burgers-sandwiches/dynamite-pulled-pork/

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PEPPERY PULLED PORK

Author: Anita Edge Prep time: 15 mins Cook time: 12 hours Total time: 12 hours 15 mins

Flavorful pulled pork easy to adjust heat level by adding some of the chiles back in after shredding. Great for any party!

Ingredients o 2½ lbs boneless pork shoulder o 1½ tsp kosher salt o 1 tsp freshly ground pepper o 3 tbsp olive oil o 1 onion, sliced (about 1½ cups) o 4 garlic cloves o 1 tsp dark brown sugar o ½ tsp chili powder o ¼ tsp ground cumin o ⅛ tsp ground cinnamon o 2 cups unfiltered apple cider o 1 cup chicken broth o 1½ cups hot green chiles (either whole or diced) o optional: 1 serrano chile, cole slaw

Instructions 1. Season pork shoulder with pepper and salt. Heat oil in very large skillet or pot until very hot. Brown

pork on all sides, turning as needed, about 10 minutes total. 2. Place in crockpot with remaining ingredients and cook on low for 10 hours. 3. Cut off a small chunk and taste for desired heat level. If not hot enough, add a stemmed and

seeded serrano chile, finely minced. Cook for another 2 hours or until falling apart. 4. Remove pork from the broth onto a large plate and let cool to where you can handle it. With a

slotted spoon, fish out the chiles and onions and put in a separate bowl. Pour the broth into yet another bowl.

5. With 2 large forks, shred the meat. Put the shredded pork back in the crockpot to keep warm for serving.Some like to serve the pork like this on a bun with cole slaw. Others like to mix in some of the chiles and onions (my preference) to add some heat and flavor back in.

6. If you used whole chiles, chop them up into chunks or strips. Blend the chiles with the pork to the balance you desire.

7. To serve at a buffet party, put out on the table the crockpot with the pulled pork, a plate of small buns or pita pockets, a bowl of cole slaw, and the remaining chiles and onions in a serving dish on the side. Let people build their own sandwiches. Many love the option of adding more chiles and onions themselves.

Recipe by Denver Green Chili at http://denvergreenchili.com/recipes/main-courses/pork/peppery-pulled-pork/

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SOUTHWESTERN CREAM CHEESE CHICKEN

Author: Anita Prep time: 5 mins Cook time: 5 hours Total time: 5 hours 5 mins

Ingredients o 2 lbs chicken (I used boneless, skinless thighs from Costco) o 1 cup salsa o 4 oz cream cheese o 1 tsp ground cumin o ¾ cup diced green chiles o salt & pepper to taste

Instructions 1. Dump all ingredients in a slow cooker and cook on low for 4 to 5 hours. 2. Remove chicken; you will have nearly 2 cups broth remaining. You can simmer the broth to reduce

it to desired consistency. 3. For chicken & Southwestern sauce: serve chicken over rice and pour the broth over. 4. For pulled chicken tacos: shred chicken with 2 forks. Serve with flour tortillas, diced tomatoes,

shredded lettuce, avocado, and crumbled feta cheese. If desired, reduce the broth down to ¼ the amount and blend with chicken before serving in tacos - this is how the tacos in the photo were prepared.

5. For soup: Remove chicken and chop to desired size. Add desired vegetables such as celery, carrots, onion, broccoli, whatever your want ... for tortilla soup, add can of diced tomatoes, black beans, a cup of fresh cilantro. Then add cans of chicken broth to get desired consistency. Garnish with fried tortilla strips.

Recipe by Denver Green Chili at http://denvergreenchili.com/recipes/main-courses/chicken/southwestern-cream-cheese-chicken/

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CHIPOTLE GARLIC CHICKEN NACHOS

Cuisine: Southwest Author: Anita Edge Prep time: 25 mins Cook time: 5 hours Total time: 5 hours 25 mins

Very easy, spectacularly flavorful chicken nachos. Guaranteed hit at a game day party.

Ingredients o 3 lbs skinless boneless chicken (all-white, all-dark, or combination) o 1 16 oz jar chipotle salsa (I used 505 Southwester) o 20 large cloves garlic, minced o optional: 1 cup diced green chiles o 2 lb pepper jack cheese, shredded (about 8 cups) o 4 cups shredded lettuce o 2 cups diced tomato o 16 oz sour cream o 20 oz tortilla chips o 2 15 oz cans black beans, drained o Salsa o optional: sliced black olives, diced bell pepper (red, yellow or green), green onions, cilantro, diced or

sliced avocado, guacamole

Instructions 1. Put the chicken in a crockpot, pour the jar of chipotle salsa on top, and cook on low for 5-6 hours. 2. Pull the chicken out and shred it with 2 forks. There will be a lot of excess liquid. (At this point you

can put some of the chicken and liquid in a plastic container and freeze for later use.) 3. Put the chicken and the liquid into a giant skillet (or 2 large skillets). Add the garlic (and, if desired,

the green chiles) and cook over medium high heat, stirring occasionally, until liquid is gone but chicken is still moist. This should be about 10-20 minutes.

4. Pile tortilla chips on 3 to 4 large platters or serving dishes. Pile on the hot shredded chicken and all the other ingredients, however you want to arrange them.

5. Serve with sour cream, salsa, and guacamole on the side. Recipe by Denver Green Chili at http://denvergreenchili.com/recipes/appetizers/chipotle-garlic-chicken-nachos/

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OLD FASHIONED COLORADO GREEN CHILI

Author: Anita Edge

A very popular dish in Colorado, this is either eaten out of the bowl or used to smother burritos.

Ingredients o 2 lbs. cubed pork o 1 tbsp. minced garlic (about 2 cloves) o ¼ tsp pepper o 3 tbsp. flour o 2 cups diced fresh tomatoes (or substitute 1 14 oz can) o 1 14.5 oz can chicken broth o 1 cup water o 2 ½ cups diced green chiles (about 20 chiles) o 2 cups diced onion. o Salt & pepper to taste

Instructions 1. Brown pork in skillet with garlic and pepper. Add flour and brown as well. 2. In crock pot, mix pork, garlic, tomatoes, water, green chiles and onion. Simmer for at least 2 hours.

Water can be added to thin down and flour can be added to thicken. 3. (You can also cook it in a large pot on the stove at low heat.) 4. Hint: Let simmer at least an hour before tasting and modifying by adding chiles, more tomatoes,

garlic, etc. 5. This is a very meaty, very slightly thickened chili – thin for Colorado style chili. If you like really thick

chili, use 4-5 tbsp. flour rather than 3 and/or reduce the water. Recipe by Denver Green Chili at http://denvergreenchili.com/recipes/soups-and-chilis/pork-green-chili/old-fashioned-

colorado-green-chili/

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SAM'S NO 3 KICKIN GREEN CHILI (OUR VERSION) Prep time: 20 mins

Cook time: 1 hour

Total time: 1 hour 20 mins

This is the famous original Sam's no 3 Kickin Green Chili modified slightly

to simplify and improve results. In the original recipe, you roast and

peel Anaheim chiles - a real pain and a ton of work. With this version,

we suggest you buy frozen roasted and peeled chiles if you don't

already have your own supply from the last chile harvest. And you

can always use canned chiles if you don't happen to have frozen.

You can find the original recipe on Food Network at

http://www.foodnetwork.com/recipes/sams-no3-kickin-green-chili-recipe.html.

Ingredients

o 1 24-oz bag Mild Select New Mexico Green Chiles or 5 (4½-ounce) cans green chiles o 3 sticks (12 ounces) butter o 3 pounds pork, cut into ½-inch cubes o 2 large white onions, cut into ½-inch dice o 1 tbsp plus 1 teaspoon salt o 1¾ tsp ground black pepper o 1¾ tbsp ground dry mustard powder o 2 tsp dried oregano o 2 tsp granulated garlic o 6 large tomatoes, cut into ½-inch dice o 2 (14½-ounce) cans diced tomatoes or 3 (10 oz) cans Rotel original diced tomatoes and green chiles o 4 15-oz cans chicken broth o 3 fresh jalapenos, diced, optional for added heat o 1 cup flour

Instructions

1. Heat 1 tbsp of the butter in a large pot and add the cubed pork. Cook about 15 minutes, and then add the onions and spices. Cook on low heat, stirring occasionally. When the pork has cooked through, add the fresh tomatoes, canned tomatoes, green chiles and jalapenos, if using.

2. Stir occasionally. 3. After 5 minutes, add 2 cans chicken broth. Bring to a low boil. Stir occasionally. Increase the heat

and bring the chili to a rolling or high boil.

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4. In separate pan, melt the rest of the butter and whisk in the flour, stirring until creamy. Gradually add the remaining 2 cans chicken broth, stirring constantly to maintain smooth consistency.

5. Slowly add the roux to the chili, stirring constantly, and shut off the heat. Continue to stir so that the roux is evenly distributed. (Roux amount can be adjusted depending on desired consistency or thickness.)

6. Let stand 5 minutes and serve in a bowl or use it to smother a burrito or whatever you want to smother!

7. This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The Food Network Kitchens chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.

8. Read more at: http://www.foodnetwork.com/recipes/sams-no3-kickin-green-chili-recipe.html Recipe by Denver Green Chili at http://denvergreenchili.com/recipes/soups-and-chilis/pork-green-chili/sams-no-3-kickin-

green-chili-our-version/

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CHUBBY'S GREEN CHILI (COPYCAT)

Author: Anita Prep time: 30 mins Cook time: 90 mins Total time: 2 hours

My own copycat version of the Original Chubby's green chili - a very hot, flavorful green chili sauce they use to smother just about everything.

Ingredients o 1 lb diced pork (1/4 to ½" dice, pork loin or shoulder) o 1 tbsp + ½ cup lard o 1 cup finely chopped onion (chopped to almost mush in food processor) o 4 cloves garlic, pressed o 1 tsp black pepper o 1½ tbsp ground dry mustard powder o 1 tsp dried oregano o ¼ tsp ground cumin o ¼ tsp dried sage o 1 14-oz can diced tomatoes o 3 cans chicken broth o 6 oz tomato paste o 1½ cups green chiles (mild, hot, or a combination - see notes) o 1½ cups canned jalapenos (12 oz jar or can, not pickled) o 2 cups water o 1 cup flour o 2 tbsp chicken bouillon

Instructions 1. Puree the can of diced tomatoes, the green chiles, and the jalapenos (either together or separately,

doesn't matter) in a food processor or blender and set aside. You may need to add liquid. 2. In a large pot, brown the pork in 1 tbsp lard. 3. Add the onions and cook another 3-4 minutes until onions are soft. 4. Add the pressed garlic and spices and cook another minute. 5. Add the pureed tomatoes, green chiles, and jalapenos, 1 can of chicken broth, and 1 cup of water.

Cook over low heat (or in a crock pot on low) for an hour, then stir in 6 oz tomato paste. 6. While the chili continues to simmer, in a medium saucepan, make the roux: melt ½ cup lard over

medium low heat. Dump in the flour and 2 tbsp chicken bouillon and stir to blend. Keep stirring as it thickens and keep adding small amounts of the remaining 2 cans chicken broth and water. You should end up with a roux about the consistency of thick pancake batter.

7. Stir the roux into the green chili, blending well. Simmer another 15 to 20 minutes. 8. Serve over burritos, fries, eggs, nachos, whatever.

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9. You can also leave it in the crock pot on low for several hours. This works well on a buffet where guests can ladle it onto plates or bowls themselves.

Notes You can use mild, medium, or hot green chiles (or a combination) and then adjust to desired heat with more jalapenos.

Recipe by Denver Green Chili at http://denvergreenchili.com/recipes/restaurant/chubbys-green-chili-copycat/

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GAMBLER'S CHILI

Author: Lauren Ray Prep time: 30 mins Cook time: 3 hours Total time: 3 hours 30 mins

A simple, straightforward recipe. Always exceptionally good!

Ingredients o 2 lbs. pork tenderloin, cubed o 1 cup coarsely chopped onion o 14 oz. Swanson chicken broth o 10 oz can or bottle of green salsa o 2½ cups diced green chiles

o Spice Mix Ingredients: o 3 tsp garlic (minced or mashed) o 2 ½ Tbsp chicken base (bouillon) o 1 tsp celery salt o 1 Tbsp flour o 2 tsp oregano o 1 Tbsp cumin o 3 Tbsp diced jalapeno pepper o 1 Tbsp dried cilantro (Pendries powder or 3 Tbsp fresh finely chopped) o 1 Tbsp green chili powder o *Tabasco (green) o *Salt Salt to taste o Cook additional 15-20 minutes

Instructions 1. Brown pork and drain. 2. Add onion and chicken broth, then simmer 1 hour, stirring often to avoid sticking. 3. Add spice mix and green chili salsa, then simmer 1 hour. 4. Add diced green chiles, then add salt and tabasco to taste. 5. Simmer another hour and serve. Recipe by Denver Green Chili at http://denvergreenchili.com/award-winning-recipes/champion-green-chili/world-champion-

green-chili-2008/

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SOUTHWESTERN BRUSCHETTA

Author: Anita Prep time: 5 mins Total time: 5 mins

Ingredients o 1 14.5 oz can diced tomatoes o 1 tbsp. McCormick Bruschetta oregano & basil seasoning o 2 tbsp. olive oil o 1 tbsp. cider vinegar o 1 tbsp. diced hot green chiles (or to taste)

Instructions 1. Blend all ingredients. 2. Refrigerate for at least an hour to let flavors blend. 3. Serve with sliced French baguette, toasted, or with crackers. 4. Enjoy!

Recipe by Denver Green Chili at http://denvergreenchili.com/recipes/appetizers/southwestern-bruschetta/

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BACON GUACAMOLE

Author: Anita Edge Prep time: 10 mins Total time: 10 mins

A robust, popular variation on classic guacamole.

Ingredients o 5 strips of bacon o 2 large avocados, mashed o 2 tbsp fresh lime juice (about 1 lime) o ¼ cup diced hot green chiles (or 1 tbsp finely minced jalapeno) o ½ cup diced tomato (about 1 medium) o ¼ cup finely diced onion o ½ tsp ground cumin o 2 tbsp chopped cilantro o dash of garlic powder o salt and pepper to taste

Instructions 1. Cook bacon until crisp and set aside on paper towels to drain. 2. Crumble bacon, setting aside some bacon & tomato for garnish. 3. Mix all ingredients, garnishing with bacon and tomato. Serve with tortilla chips.

Recipe by Denver Green Chili at http://denvergreenchili.com/recipes/appetizers/bacon-guacamole/

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BACON CHILE WRAPPED WATER CHESTNUTS

Prep time: 15 mins Cook time: 30 mins Total time: 45 mins

Simple, easy appetizer that you can whip up with almost no notice!

Ingredients o ½ lb bacon o 1 8-oz can whole water chestnuts o 2-3 whole green chiles, roasted & peeled

Instructions 1. Preheat oven to 325 degrees. 2. Cut the bacon strips in halves or thirds. Thirds will do for most of the water chestnuts, but the

biggest may not be totally covered by the bacon. 3. Cut the chiles into strips about ½ inch wide. Then cut each strip to about the same length as the

bacon. 4. Cover each bacon strip with a strip of chile, put a water chestnut on top, then wrap the bacon over

it and skewer with a toothpick. 5. Place on a baking dish or sheet and bake for 30 minutes or until done to your liking. 6. Serve & enjoy! Recipe by Denver Green Chili at http://denvergreenchili.com/recipes/appetizers/hors-doeuvres/bacon-chile-wrapped-water-

chestnuts/

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ARTICHOKE GREEN CHILE CHEESE APPETIZERS

Author: Mary Janeway Prep time: 15 mins Cook time: 15 mins Total time: 30 mins

Very simple, elegant, flavorful - this is the kind of appetizer where you can keep the ingredients on hand and whip it up on almost no notice.

Ingredients o 1 13.5 oz can artichoke hearts, drained and chopped o 6 green onions, sliced o ½ cup diced green chiles o 1 cup mayonnaise o 2 cups grated cheddar cheese, divided o pre-baked mini phyllo shells (4 packages of 15)

Instructions 1. Reserve 2 tbsp of juice from artichokes. Saute green onions in juice until soft but not browned. 2. In a mixing bowl, combine chiles and mayonnaise. Blend in artichoke hearts, onions, and 1 cup of

cheese. 3. Fill phyllo shells. Sprinkle with remaining cheddar cheese. 4. Bake at 350 degrees for 15 minutes or until heated through and cheese is melted.

Recipe by Denver Green Chili at http://denvergreenchili.com/recipes/appetizers/hors-doeuvres/artichoke-green-chile-cheese-appetizers/

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CHILE SMOKIE BITES

Prep time: 30 mins Cook time: 15 mins Total time: 45 mins

Yummy flavorful little bites - perfect for parties

Ingredients o 1 14 oz package Hillshire Lit'l Smokies o 1 8 oz can Pillsbury Crescent Dinner Rolls o 4 whole medium hot or hot green chiles o (about ½ cup, or 4 oz) o optional: 4 slices of sharp Tillamook cheese (presliced)

Instructions 1. Preheat oven to 400 degrees. 2. Lay out the 4 chiles on a cutting board and cut each into strips about 1" x 1½". 3. Open the can of dough and gently unroll it on a cutting board so it makes a big rectangle. Use a

knife to mark off sections as a guide - then cut the dough into strips about 4 inches long and ½ inch wide.

4. If you are using cheese, cut the slices into strips about ½ inch wide and 1 inch long. I made half the batch with cheese and half without for variety.

5. For each strip of dough, put a strip of chile down on one end , then a piece of cheese (if desired), then a lit'l smokie. Roll up and press the end of the dough together with other dough wrapped around the smokie so it holds together.

6. Place on a greased baking sheet. If using cheese, make sure the cheese side faces up. Bake for 15 minutes or until golden brown and serve.

Notes You can assemble these ahead of time, cover them with plastic wrap and store them in the fridge for a few hours. Be sure to bake them immediately before serving.

Recipe by Denver Green Chili at http://denvergreenchili.com/recipes/appetizers/hors-doeuvres/chile-smokie-bites/

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ROASTED SALSA

Cuisine: Southwestern Author: Chef Philip Feder Prep time: 10 mins Cook time: 10 mins Total time: 20 mins

An easy, smoky, very flavorful salsa ideal with chips or with many different dishes.

Ingredients o 4-6 Roma tomatoes o 2-3 jalapeno or serrano peppers o 2-3 cloves of garlic o ½ large white onion o salt to taste

Instructions 1. Cut onion in large chunks. 2. In a large skillet over high heat, roast the vegetables until they blacken, rotating so you get them

blackened on all sides. 3. Remove from heat and remove stem and seeds from jalapenos (you can leave seeds in to increase

heat). Deglaze the skillet with a little water and pour into molcajete or food processor. A hand-cranked food chopper works great for this.

4. Place all vegetables in the molcajete or food processor and smash until you get the consistency of salsa you want. If using a food processor, gently pulse and stir several times. With a food processor it's easy to overdo it and end up with a pureed mixture.

5. Pour into a bowl, cover and chill in fridge for a few hours to let flavors blend. 6. Serve with tortilla chips or tacos, burritos, on fish or ... use your imagination!

Recipe by Denver Green Chili at http://denvergreenchili.com/recipes/appetizers/salsa-recipes/roasted-salsa/

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PINEAPPLE SALSA

Cuisine: Mexican Author: Chef Philip Feder Prep time: 15 mins Total time: 15 mins

An easy, fresh, sweet and a bit spicy salsa with lots of flavor, ideal on pork tacos

Ingredients o 1 whole pineapple o ¼ white onion, chopped (about ⅓ cup) o 2 green onions, chopped o ¼ jalapeño, seeded and minced o 1 bunch cilantro, chopped o Juice of 2 limes o Sprinkle of Kosher salt

Instructions 1. Core and dice the pineapple. 2. Mix pineapple and remaining ingredients in a large bowl. Taste for seasoning and adjust as needed. 3. Set aside for 15 minutes to let flavors blend. 4. Serve on pork tacos or with chips.

Recipe by Denver Green Chili at http://denvergreenchili.com/recipes/appetizers/salsa-recipes/pineapple-salsa/

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AVOCADO JICAMA SALSA

Cuisine: Southwestern Author: Stephen Albert Prep time: 10 mins Total time: 10 mins

A fabulous combination of flavors and textures, 1st place winner for appetizers at the 2011 Denver Chili Fest.

Ingredients o 1 cup jicama, peeled and diced o 1.5 cups avocado, peeled and diced o 1 cup red onion, diced o 2 cups cilantro leaves, measure then chop o 1 cup white corn, whole kernel, preferably fresh off cob o 1 cup black beans o ½ cup diced Hatch green chiles (roasted and peeled) o 1 tsp salt o 1 large lime, juiced

Instructions 1. Mix above ingredients except avocado. 2. To the mixture add the diced avocado and evenly distribute. 3. Let marinate a minimum of 10 minutes before serving.

Recipe by Denver Green Chili at http://denvergreenchili.com/recipes/appetizers/salsa-recipes/avocado-jicama-salsa/

∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞∞

Are you ready to plan a create-your-own Taco Bar for your Super Bowl Party? It's a blast!

Creating your own custom tacos sure beats chowing down from a standard old pot luck buffet!

Just download "A Winning Super Bowl Taco Bar" and "Taco Bar Checklist" and you're off to the

races! ... er, coming down the home stretch! ... uh, how 'bout 1st & goal???

Let me know how it works for you and if you have any suggestions or requests.

Anita

[email protected]