KMTR-NBC Channel 16
January 22, 2003
Morning Show with Kimberly Walters and Tim Joyce

Early on today's Morning Show, Chef Becky, Tim Joyce, and Kimberly Walters prepared several delicious Mexican dishes. Making fresh salsa was the starting point. It is very quick and easy to make fresh salsa in a food processor, as it does the chopping for you! Next we prepared authentic Huevos Rancheros, which is a traditional Mexican rancher's meal. The base is a crisp tostada shell, slathered with hot refried black beans, topped with a fried egg, and then finished with fresh salsa. It is a great way to start your day!

Homemade Salsa

1 tablespoon Roasted Jalapeño Chili Peppers
2 cloves Garlic, minced
½ medium onion, finely chopped (about ½ cup)
1 ½ teaspoons sugar
½ teaspoon salt
1/4 teaspoon cumin
¾ cup diced tomatoes with green chili peppers
1 15 ounce can whole peeled tomatoes

Add all ingredients except whole peeled tomatoes to bowl of food processor. Chop using the pulse setting for a few seconds. Add whole tomatoes with their juice. Chop using the pulse setting again until desired consistency is reached. Better flavor can be obtained by refrigerating overnight.

Huevos Rancheros

Tostada Shells
1 15 ounce can Refried Black Beans
4 large Eggs
1 teaspoon butter or oil, or non-stick spray
Salt & Pepper
Salsa (recipe above)

Heat refried beans (covered) in microwave for 3 minutes, or until very hot. Spritz skillet with non-stick spray. Preheat skillet to medium. Carefully crack eggs into skillet, and sprinkle with salt and pepper. Cook until eggs reach desired level of doneness, turning once. Using a spatula, spread hot refried beans evenly over tostada shells. Place one fried egg on top of each tostada that has been spread with beans. Top the fried egg with fresh salsa.

Serves 2-4 people.