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Homemade Salsa Tail-gate Party Puppy Bowl

posted: 05/15/12
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Homemade Salsa and Chips
DCL | Lisa McCorkle | iStockphoto
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Ingredients:

3-5 tomatoes

2 green peppers

cracked black pepper

1 handful diced cilantro

1 cup diced red onions

1/3 tablespoon cayenne pepper

1 package taco seasoning

2-3 tablespoons sea salt

1/3 tablespoon cumin

1/3 tablespoon coriander

a few sprinkles paprika

1 cup diced pineapple

2 squeezed oranges (juice)

1/2-1 cup mango

2-3 cups baby shrimp

1 package wonton skins

1/2 gallon canola oil

Salsa

For the salsa, dice large pieces of tomato and add them to the food processor. Slice the green peppers in half; remove the seeds; and then rough-chop them and add to the processor as well. Purée only slightly so that your salsa comes out thick and chunky. Pour it into a bowl; add some diced, stemless fresh cilantro and diced red onions. Mix thoroughly, spicing with black pepper, sea salt, cumin, coriander, cayenne pepper and taco seasoning.

Now, separate your salsa into two portions to create two different yet equally splendid salsas. For the second, begin by dicing up some pineapple into coarse slices in a separate bowl. Squeeze the juice from some orange halves into the bowl, adding some diced mango and fresh shrimp. Pour half of the original salsa concoction in with your fruit-shrimp mixture, and lastly, add some cracked black pepper.

Chips

For your makeshift tortilla chips, use wonton skins. First, heat up about a half-gallon of canola oil in a pan. Make sure your wonton skins are separated — if they're stuck together, you'll run into trouble. Fry the wonton skins in small batches so that they all cook thoroughly. Fry them until they're golden brown, making sure they drip free of oil when finished. In a small bowl, create your seasoning by combining sea salt, paprika and the various seasonings of your choice. Season the wonton skins while they are hot, and serve them with your salsa varieties. Do not burn your house down attempting to do this!

Dip and enjoy!

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