|The Poultry Buyers Guide|
|by NAMP North American Meat Processors Association|
One-of-a-kind publication containing detailed descriptions on foodservice cuts of poultry.
Results 1 - 10 of 596 for mexican salsa
Boil chilies and tomatillos in saucepan for about 15 minutes. Process or blend and add onion and cilantro, blend slightly more. Salt and pepper to ...
This is not ... the recipe for salsa picante I've seen made by Mexicans, and which ... always done by hand. The machine mutilates the ingredients too much. .
This salsa recipe can be ... well. Let set a few minutes. Refrigerate. Sometimes I chop up a few fresh tomatoes and add them, jalapenos are good as well!
Toss the tomato, ... Add lime juice, salsa, cumin and ... dollop of sour cream and shredded cheddar cheese for garnish. Serve with baked chips. Makes 3 cups.
Brown hamburger-sausage and drain. Put cheese in slow cooker and let melt. Add hamburger, sausage and other ingredients. Let simmer for several ...
As an alternative ... a sit down Mexican meal. 1. To make salsa, remove and ... juice. Prepared cactus leaves, called nopalitos, are also available in jars.
Place first four ingredients in small pan with rapidly boiling water. Boil until veggies are barely soft. Add tomatoes. Remove tomato peel when ...
Mix all ingredients. Chill several hours before serving. Makes approximately 1 quart. Keeps well in refrigerator.
Half tomato, squeeze out seeds and juice. Chop finely with the onion, garlic and chilies. Stir in salt and lime juice. If too thick, add 1 to 2 ...
Combine all ingredients ... a less spicy salsa. After stirring ... blender prior to refrigeration if a less chunky salsa is desired. Great with corn chips.
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