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Results 31 - 40 of 642 for mexican salsa
31. MEXICAN SALSA
Heat for 2 hours and let simmer until the ingredients get cooked to your chunkiness or softness. While hot, pour into sterile jars and ...
32. MEXICAN SALSA
In a food processor, process garlic then add onion, peppers and cilantro. Process out do not liquify. Add tomatoes and vinegar and process ...
33. MEXICAN SALSA
Cook down to consistency desired. Put into jars and seal. Place in hot water bath for at least 10 minutes.
Place chicken breast between 2 ... heat, spoon 1 tablespoon salsa onto chicken. Sprinkle with cheese. Cover, cook until cheese melts. 4 servings.
Combine flour, garlic powder, paprika ... spoon 1 tablespoon salsa onto each chicken breast. Sprinkle ... cheese. Cover; cook until cheese melts.
36. MEXICAN SALSA
If chopping fresh jalapeno peppers, ... (15 oz.) can Mexican style tomatoes, well drained, and ... squeeze lemon into salsa and mix. Serve with tortilla ... to squeeze over top.
37. MEXICAN SALSA
Mix together and keep refrigerated. This will stay fresh in the refrigerator 2 weeks.
Combine all ingredients in large ... a less spicy salsa. After stirring all ingredients ... less chunky salsa is desired. Great with corn chips.
39. MEXICAN SALSA
Mix all ingredients. Chill several hours before serving. Makes approximately 1 quart. Keeps well in refrigerator.
40. MEXICAN SALSA
Mix all ingredients together. Put in hot sterilized jars. Seal and process 10 minutes in hot water bath. Do not cook mixture before you put ...
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