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Results 41 - 50 of 642 for mexican salsa
Place 1 chicken breast half ... spoon 1 tablespoons salsa onto center of each chicken ... cheese melts. Serve with additional salsa. Serves 4.
42. MEXICAN SALSA
Scald and peel tomatoes. Put a few in the blender with all the other ingredients. Add this blended portion to pan of tomatoes. Cook (slight ...
43. MEXICAN SALSA
Combine all ingredients in saucepan. Bring to boil for 1 to 2 minutes. Simmer 5 minutes longer. Cool and refrigerate. Great as dip with ...
44. MEXICAN SALSA
Combine all ingredients in medium saucepan; bring to a boil. Simmer 10-15 minutes. Use as a cooking or serving sauce for vegetables, meats, ...
45. MEXICAN SALSA
Chop peppers in food processor. ... about 9 pints. If you accidentally get salsa too hot, add some chopped, canned tomatoes to it serving time.
46. MEXICAN SALSA
Kilo = 2 1/2 pounds Place all ingredients, chopped, in 6 quart saucepan. Add: 1/2 tsp. sugar 1/2 c. vinegar Bring to boil. Simmer 10 ...
Mix salad dressing according to package directions. Add rest of ingredients and mix to coat with dressing. Serve with tortilla chips.
48. MEXICAN SALSA
Chop or blend tomatoes and ... Worcestershire sauce and cilantro to taste. Salsa gets hotter as it sits so keep this in mind when adding red peppers.
49. MEXICAN SALSA
Finely dice all of the vegetables and mix together with lemon juice. Add enchilada sauce and mix again. Um Um good! Delicious.
50. MEXICAN SALSA
Combine olives, chilies, chopped tomatoes in small bowl. Moisten with Italian dressing and serve with tortilla chips.
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