|New Methods of Food Preservation|
|by Grahame W. Gould|
Describes in detail those new and emerging food preservation techniques that are now, or soon will be, commercially exploited.
Results 1 - 10 of 112 for hot salsa
Dice the sweet ... peppers, onion, tomatoes, hot pepper puree, vinegar, ... you like your salsa, you may ... Taste as you go along and adjust accordingly. .
Combine all ingredients ... 20 minutes. Pour into hot jars leaving 1/2 inch head space. Secure lids and rings. Process in boiling water bath 30 minutes.
Put all but cornstarch liquid in 8 quart pot and bring to a boil, boil slow 20 minutes. Slowly add cornstarch liquid. Boil 10 minutes. Put in jars ...
In saucepan boil ... you prefer your salsa chunky. Serve with ... Makes great "Juevos Rancheros". Or make Guacamole by adding salsa to a mashed avocado.
Chop tomatoes into ... paste. For very hot salsa - use 3/4 ... peppers Keep refrigerated (salsa reaches full strength (hot) if made 24 hours before using)
Bring water to ... RECOMMENDATIONS: For milder salsa, reduce the ... substitute the 8 tomatoes with 16 green tomatoes. For better result, cook the salsa in oil.
In food processor, put tomatoes, seeded peppers and cilantro. Blend until chunky. Serve with Fritos. Great in sauces.
Combine tomatoes, onions, sweet and hot peppers, sugar and ... required thickness. Pack into jars with ring and lids and process in hot water bath 15 minutes.
In 6 quart pan simmer ingredients 4-5 hours. May be blended in Osterizer for less chunky. Bottle and seal.
Chop tomatoes, chunky. Add package of Salsa mix. Chop onion ... are. 3-4 or MORE shakes of Tabasco and 1 teaspoon red pepper flakes. Mix well and chill.
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