1 - 10 of 54 for homemade salsa

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Simmer all ingredients for 15 minutes. Mix 1/4 cup water and 4 tablespoons cornstarch and add to mixture. Bring to a boil. Cool, put in containers ...

Mix all ingredients and refrigerate 1 hour. Serve with chips.

Combine all of the above; cover and refrigerate at least 2 hours before serving. (Onions, jalapenos and juice should be adjusted to individual ...

Place above ingredients into blend and blend. Serve with tortilla or corn chips.

Cut up vegetables. Mix all ingredients. Cook on low heat until vegetables are tender. Refrigerate. Makes 4 quarts.

Puree tomatoes, peppers and onions in blender. Combine all ingredients in kettle and cook for 1 1/2 hours. Refrigerate or put in jars and seal.

Chop tomatoes, pepper, onion and garlic. Add vinegar and spices. Boil on low heat for 2 hours. Fill hot sterilized jars. Process 15 minutes in water ...

Simmer on top ... lid. Ladle hot salsa into clean, hot ... place to cool. Do not touch jars for 24 hours. Yield: 2 or 3 pints; depends on size of vegetables.

Mix together and refrigerate overnight. Serve with tortilla chips.

Bring to boil and simmer 30 minutes. Put in jars and seal. Process 15 minutes in boiling water bath.

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