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Results 11 - 20 of 23 for salsa using pickled jalapenos
Drain both cans of tomatoes. Put Ro-Tel, onion, jalapeno, salt, pepper and garlic ... times) for chunky salsa. Pour into covered jar. Chill well before using. Makes about 3 cups.
12. SALSA
Stir together all ingredients and refrigerate. Serve with corn chips or tortilla chips. Note: The longer it marinates, the hotter it gets.
13. SALSA VERDE
Combine all salsa ingredients in medium bowl, mix well. Refrigerate at least 30 minutes to blend flavors. Serve with white chili, recipe this book.
Remove brown husks from tomatillos. Wash thoroughly and cut into chunks. Place all ingredients in a blender or food processor and chop ...
Place tortillas on a baking sheet coated with cooking spray. Bake at 350 degrees for 6 minutes; turn tortillas over and bake an additional ...
Combine all salsa ingredients. Reserve. In a saucepan, ... sour cream and jalapeno peppers. Heat through and keep ... May be served with salsa.
17. SALSA PICANTE
In a large kettle bring all ingredients to simmering on medium heat. Pack into pint or half pint jars and process in water bath canner for ...
18. TED'S SALSA
Mix together first 7 ingredients. Add olive oil. Mix well and chill. OPTIONAL: Chop 1 avocado, add to salsa. Serve with tortilla chips.
19. SALSA
Combine all ingredients in a bowl. Mix well and refrigerate for a few hours (or more) to blend all of the flavors. Serve with tacos.
20. SALSA
Mix peppers, tomatoes, onions with vinegar, sugar and salt. Drop in spice bag. Cook on low for 1 1/2 to 2 hours; remove spice bag and cook ...
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