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Results 1 - 10 of about 860 for tomato salsa
Chop all ingredients and place ... simmer for 10 minutes. Pour salsa in hot jars (pints). Seal and water bath for 30 minutes. Makes about 5 pints.
Wash tomatoes, dip in boiling water for 30 to 60 seconds or until skins split and then dip into cold water. Slip off skins, remove cores ...
Prepare BallŪ or KerrŪ jars ... Carefully ladle hot salsa into hot jars, leaving 1/4-inch ... 8,000 ft...15 minutes 8,001- 10,000 ft...20 minutes
Mix together and serve with chips. Also great as a salad. Refreshing and different - especially for summer. It makes a lot, but it's sooooo ...
In small non-metal bowl, combine all ingredients; mix well. cover; refrigerate 1 to 2 hours to blend flavors. Store covered in refrigerator ...
Heat oven to 375°F. For ... minutes. For the salsa: In a medium bowl ... in thirds. Serve tomato mixture (salsa) with quesadillas. Servings: ... Daily Value / Mealtime.org
Note: If you prefer mild salsa, omit jalapeno and habanero ... parts of the tomato and cucumber should be used ... liquids. Makes 16 oz. salsa.
8. TOMATO SALSA
Pour all ingredients into mixer and blend until you get to the consistency you desire. Serve with your favorite tortilla corn chips.
Place onion, green pepper and parsley in blender or food processor (with blade) coarsely chop with on, off pulse. Add tomatoes, salt, ...
For nachos, chicken, fish, vegetables ... you need a salsa with zip - this will ... Serve immediately or refrigerate and serve within 4 hours.
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