|30-minute Italian (Pyramid Paperbacks)|
|by Fran Warde|
Preparing authentic Italian food needn't take ages. Bring the flavours of Italy to your table with this essential collection of over 120 simple ye...
Results 1 - 10 of 365 for chunky salsa
In a heatproof ... 1 teaspoon of salsa to top each ... half as much cheese wedges and pepperoni slices will be needed if making pockets instead of crusts).
Chop onion and ... 10 seconds. Add salsa and garlic powder; stir to mix well. Refrigerate until ready to serve. ... tortilla chips or vegetable sticks.
Prep 15 Min./Grill ... mixture. Serve with Chunky Salsa. 4 servings. ... 20 minutes or more before cooking. Stir together ingredients until well blended.
Mix together dressing ... boil 8 to 10 minutes on each side until tender, brushing frequently with dressing mixture. Serve with chunky salsa. 4 servings.
You may use crushed dried jalapeno or other hot pepper. Add a little at a time until you reach the degree of "hot" you like. Simmer 3 quarts tomatoes ...
Combine all ingredients. Cover and refrigerate 6 to 8 hours. Serve with chips or meat.
Combine the olives, chilies, tomatoes and green onions in a medium bowl. Combine vinegar and next 4 ingredients in a jar; cover tightly and shake ...
Cut avocados in half lengthwise. Remove seed. Scoop out in small chunks into large mixing bowl. Mix all other ingredients with avocados, stirring ...
Mix and cook in a large granite pan 1 1/2 hours or until it's as thick as you wish. Pour into jars and seal. Makes about 8 pints.
Blend in blender: ... and pepper. Note: Salsa can be made hotter by using larger can of jalapeno chiles. Different spices may be added for individual taste.
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