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Results 1 - 10 of 30 for homemade salsa to can
The longer the salsa sits, the spicier it gets! Blend all of the ingredients in a blender. Serve with your favorite tortilla chips.
Chop up all of the vegetables. Then add in all the spices. Next add in the distilled white vinegar and red wine vinegar. Now stir it all ...
Mix all ingredients and bring to a boil for 2 minutes. Set aside and let cool for 20 minutes, then store in a 1 quart jar. Refrigerate.
This salsa is AWESOME! Open and drain ... chopped fine. Open can of jalapenos. In a suitable ... plastic wrap and chill in refrigerator overnight.
Put all together; simmer until thick. Add peppers, onions and salt to your taste.
Chop tomatoes, pepper, onion and garlic. Add vinegar and spices. Boil on low heat for 2 hours. Fill hot sterilized jars. Process 15 minutes ...
1. In a medium-size bowl, ... covered in the refrigerator for up to 1 week. Makes about 2 cups. Preparation: 5 minutes, plus 2 hours refrigeration.
Simmer on top of stove ... bring enough water to a rolling boil to cover ... lid. Ladle hot salsa into clean, hot canning jars, ... on size of vegetables.
Let chill. Serve with tortilla chips.
10. HOMEMADE SALSA
Combine all ingredients. Refrigerate for 1 hour before serving.
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