1 - 10 of 135 for jalapeno relish

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Grind peppers and onion. Add vinegar, sugar, and Sure Jell. Bring to a rolling boil and boil 1 minute. Remove from stove and add 1 (6 oz.) bottle ...

Finely chop all above vegetables. Mix in vinegar and olive oil very well. Season with salt and pepper to taste. Let stand at room temperature for 1 ...

Cut stems and remove seeds from the jalapeno peppers. Chop fine, ... and canned, makes about 3 pints. Makes a lovely gift when canned in decorator jars.

Dice tomatoes and onion and Jalapeno. Chop up cilantro leaves. Mix together. Chill. More or less cilantro leaves, depending on how hot you want it.

Mix above, then add: Mix all and put in jar. Refrigerate. Will keep until eaten up. Good.

Mix together and let set 1-2 hours before serving to let flavors blend.

Bring to boil, lower heat, cook until amber color, stirring occasionally. Put into sterilized jars and seal. "Give me a bowl of beans and a jar of ...

Boil vinegar, sugar, salt and spices together. Add chopped peppers, tomatoes and onions. Bring to boil and cook 20 minutes slowly. Put in jars and ...

Bring vinegar to boil. Add 2 tablespoons of salt, cut up remaining ingredients very fine. Add to boiling vinegar for 10-15 minutes. Place in clean ...

Remove all fat, ... Add the flour, relish, and the ... sprinkle with Parmesan cheese. Put in 350 oven for 20 minutes. Serve with hot french bread and a salad.

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