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Results 41 - 50 of 79 for white vinegar salsa
About 30 minutes before serving time, prepare salsa: Combine all ingredients in ... salsa. Keeps, refrigerated, 2 or 3 days. Makes 4 to 5 servings.
Combine all ingredients and mix well. Cover and refrigerate overnight. Will keep up to three days in the refrigerator. Makes 2 cups.
43. QUICK SALSA
Drain juice from tomatoes then chop tomatoes by running a knife through them. (I do this while tomatoes are still in the can). Place ...
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.
45. MEXICAN SALSA
Slice peppers and puree with vinegar in blender. Add onions to ... don't puree all of the onion, just add it to the pot to cook for 30 minutes.
46. SALSA
Sprinkle salt over vegetables, let stand overnight and drain. Mix together and bring to a boil: When boiling, add 1 1/2 teaspoons whole ...
47. SALSA
Using a steel blade in ... Add the spices, vinegar and tequila while processing one ... bell pepper (red, green or yellow, chopped medium fine.)
48. SALSA SAUCE
Simmer all ingredients 1 1/2 hours. Process in boiling water bath for 20 minutes.
49. SALSA
Place tomatoes in a large ... except tomatoes, sugars, vinegar and cornstarch in another pan. ... and boil for 15 minutes. Chill before serving.
50. SALSA
Cook tomatoes until bubbly. Add ... thicker and rich salsa. Use rubber gloves when ... Also, if you like hot salsa, do not seed your hot peppers.
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