Use your favorite picante sauce for
this recipe or here is one you can make at home.
1 10.75 oz. can tomato puree
1 can full of water (1 1/3 cups)
1/3 C. chopped Spanish onion
1/4 C. chopped fresh jalapeno peppers, with seeds (3-4 peppers)
2 T. white vinegar
rounded 1/4 t. salt
1/4 t. dried minced onion
1/4 t. dried minced garlic
Combine all ingredients in a saucepan over medium/high heat.
Bring to a boil then reduce heat and simmer for 30 minutes or until thick.
When cool, bottle in 16-ounce jar and refrigerate overnight.
Makes 2 cups (16 oz.).
Chorizo Con Papas
1/2 lb. chorizo
6 T. corn oil
1 large potato diced
1 medium onion diced
1 sweet pepper diced
2 - 3 jalapeňo, diced
2 tomatoes chopped
6 eggs beaten
Remove casings from sausage. Brown in a skillet, crumbling it as it cooks.
Remove from pan and drain.
Heat oil in skillet. Add diced potato, onion, sweet pepper, jalapeňo, and
tomatoes. Cook until tender.
Add sausage and eggs. Cook until eggs are set. Serve with warm flour tortillas
and picante sauce.
Try one of these breakfast recipes the
next time your want something different to start your day.