Results 31 - 40 of 196 for home made picante sauce

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Put tomatoes, onion, garlic, cilantro in food processor until desired consistency. Eat with corn chips or tacos.

Cut up and grind ripe tomatoes. Coarsely grind peppers, onions, jalapenos and garlic. Add salt and sugar. Put in 3 quart pan and simmer ...

Peel, core and chop tomatoes, ... consistency. Stir often. Makes 6 pints. One cup picante sauce with 8 ounces cream cheese makes dip for chips.

Refrigerate tomatoes and salt overnight. Drain off juice. Chop vegetables and add to tomatoes. Bring to boil for 15 minutes. Pack in ...

In blender container coarsely grind unpeeled tomatoes. Add green pepper, onion, hot peppers and garlic. Process until vegetables are ...



Peel and chop 15 large, ... (6 for hot sauce, 4 for medium-hot, or ... 1/2 hours. Seal in jars. Makes 7 pints. (Roaster oven holds triple batch.)

Mix softened cream cheese with mixer. Add picante sauce to taste. Dip will be ... is used. Remember, dip will taste hotter if it sets overnight.

Cut chicken into bite size pieces. Cook chicken, onion, pepper, garlic in oil until done. Drain. Add the rest of the ingredients. Simmer 1 ...

Stir together until creamy. Add more picante sauce as desired. Serve with tortilla chips.

Heat in microwave 5 minutes or until cheese is melted. Stir until smooth. Serve warm with plain Tostados.

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