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Results 101 - 110 of 141 for white salsa
101. TEXAS SALSA
Day 1: Combine first 4 ... ingredients. For hot salsa, add about 2-4 slices ... ingredients together and cook on low for 2-3 hours. Can be frozen.
102. GREEN CHILI SALSA
Wash tomatoes. Immerse in boiling water for 30 seconds. Plunge into cold water. Slip off skins. Cut out cores, coarsely chop tomatoes. In a ...
Bring 4 quarts of water to boil. Add green beans; cook until tender-crisp about 4 minutes. Drain well and immerse in ice water. Drain and ...
104. HOT SALSA
Mix ingredients and cook 20 minutes. Put into pint jars and process for 30 minutes. Makes approximately 15 pints. Note: Approximately 1 ...
105. GREEN SALSA
Boil chili, garlic and tomatillo until tender. Chop chili, garlic, tomato and onion finely. (Use a Cuisinart, if available.) Add water, ...
106. LOIS' CHUNKY SALSA
Mix and cook in a large granite pan 1 1/2 hours or until it's as thick as you wish. Pour into jars and seal. Makes about 8 pints.
107. TACO SAUCE (SALSA)
Skin and core tomatoes. Bring to a boil and drain in a colander, reserving juice. Use 1 1/2 quarts tomato pulp. Put tomato pulp in kettle ...
Remove stem portion from tomatoes. Crush by hand in large mixing bowl. Include juice of canned tomatoes. Mix in remaining ingredients. ...
109. SHOE PEG CORN SALSA
Boil, cool and pour over drained vegetables: 1 tsp. pepper 1/2 c. corn oil 3/4 c. white vinegar 1 c. sugar Refrigerate overnight.
110. SALSA
Chop onion, peppers and jalapenos. ... for 15 minutes for pints and 20 minutes for quarts. Make sure salsa is hot when you pour into the jars.
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