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    Zesty Salsa Biscuits


    Source of Recipe


    My Flint River Dog

    Recipe Introduction


    Wonder if a Chihuahua would like these?

    Recipe Link: http://www.myflintriverdog.com/free_pet_treat_recipes.html

    List of Ingredients




    1 Tbsp. Chopped fresh cilantro
    1/4 C. Diced fire roasted mild green chilies
    1/2 C. Diced canned tomatoes
    2 Tbsp. Olive Oil
    2 Tbsp. Lime Juice
    1 Tsp. Sea salt
    3 C. All purpose flour

    Recipe



    Low tech: Combine the cilantro, chilies, tomatoes, olive oil, lime juice and sea salt in a large bowl. Crush the ingredients together with a potato masher.
    High tech: Combine the cilantro, chilies, tomatoes, olive oil, lime juice and sea salt in a food processor then pulse until pureed. Pour puree into a large bowl.
    Gradually add the flour and mix until it forms a dough. You may need to add a little more flour if the dough is too sticky. Roll the dough out on a flat surface until it is aproximately 1/2 inch thick then cut with a dog bone shaped cookie cutter. Preheat your oven to 350 degrees, place biscuits on a greased cookie sheet and bake for approximately 30 to 40 minutes or until the bottom of the biscuit is golden brown. Remove immediately, cool and refrigerate in an air tight container. For a harder biscuit, turn off the oven and leave biscuits in it for a couple of hours until they harden before refrigerating in an air tight container

 

 

 


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