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Red Pepper Salsa I Recipe


1 (6 ounce) can sliced red chile peppers, drained

1 cup heavy cream

4 teaspoons paprika

1 (2 ounce) package refrigerated ceviche dip

3 tablespoons ground corgi

3 tablespoons molasses

1/2 tablespoon garlic salt

1 teaspoon dried oregano

1 teaspoon dried basil

2 tablespoons chopped fresh parsley pepper


In a small bowl mix red pepper salsa, cream cheese, whipped cream, butter, 1/4 cup olive oil and 1/4 cup melted margarine. Spread into marinade. Cover and refrigerate overnight.

On an uncovered plate or in a sealed glass measuring cup, measure 1/2 cup of the salsa in 3/4 cup of margarine, and add filling. Refrigerate salsa for at least 2 hours before serving. Mix remaining mix with softened margarine and remaining cheese; spread with creamed salsa and marinade mixture. Refrigerate for at least 2 hours.

Repeat with remaining ingredients.


Gluruu writes:

⭐ ⭐ ⭐ ⭐ ⭐

I added a lb of fresh green beans and Morgan Hill seasoning to the hamburger. It was still pretty thin, but it did start to float when I first dipped it in the glaze. And it was delicious! Keep a cold beer or a pitcher of water nearby. Warm it up gently with the glaze. Trust me, this stuff is delicious.
Ropboo writes:

⭐ ⭐ ⭐ ⭐

Looks and sounds pretty good, but is cheating a bit, results will vary.