|The Complete Book of Mexican Cooking|
|by Elisabeth Ortiz|
This prize winning book presents the rich variety of the Mexican kitchen in 340 recipes, along with explanations of the basic Mexican ingredients ...
1 - 10 of 23 for pickle wax peppers
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Dissolve 1 cup salt into 4 quarts of water; pour over prepared vegetables and let stand 12 - 14 hours. Drain, rinse, and drain again. Then make the ...
Bring last 4 ingredients to a boil. Pour sauce over beans and stir lightly. Refrigerate overnight.
Drain all cans of above. Marinate Mix: 1/2 c. oil 1/2 c. vinegar or wine vinegar 1 tsp. salt Heat. Pour over above and mix well. Marinate overnight.
Drain beans. Mix together onions, peppers, pickles. Mix sugar, oil, vinegar and salt. Combine all ingredients. Chill overnight.
In a large ... onion and red pepper. Cook until ... simmer and season to taste with salt and pepper. You can serve hot with a tablespoon of yogurt and rice.
Mix together all beans, pimento, green peppers, onion, pickle relish and chopped ... mixture. Refrigerate 4 to 5 hours. Better if refrigerated overnight.
Brine is ratio ... and onions. Wash peppers; seed and ... boil and boil 15 minutes. Remove from water and let cool and seal. Wait 6 weeks for full flavor.
Drain liquid from the beans. Add pepper and onion. Add sugar, vinegar and oil. Salt and pepper to taste. Mix well and let stand overnight.
1 med. onion, chopped Mix dressing ingredients and pour over beans, peppers and onions. Refrigerate overnight before serving. It improves with age!
Place in a large bowl and sprinkle 2 tablespoons salt. Sit for 2 hours. DO NOT RINSE CUCUMBERS - add 1 1/2 cups sugar (less if desired) 1/2 cup of ...
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