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Results 61 - 70 of 248 for mexican tomato salsa
61. 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 ...
Prepare noodles as directed, drain. ... dish and pour salsa over roll ups and cover ... cheese and bake 5 minutes longer (until cheese melts).
In large skillet heat oil, ... sauce, salt, pepper, salsa, chili and cumin. Simmer ... minutes before cutting. May be made a day ahead. Freeze well.
The night before mix cream ... concentric circles on top of mixture. Mix tomatoes with salsa and put in middle. Chill and serve with chips or crackers.
65. MEXICAN SALSA
Mix together and keep refrigerated. This will stay fresh in the refrigerator 2 weeks.
Mix well and place in a lightly greased 9 x 13 pan sprinkle with 1 bunch green onion, monterey jack and jalapenos shredded cheese, sliced ...
Spread cream cheese on bottom ... Then 3/4 jar salsa. Cover with shredded cheddar ... refrigerator and let stand 30 minutes. Serve with large nacho chips.
68. MEXICAN SALSA
Cook down to consistency desired. Put into jars and seal. Place in hot water bath for at least 10 minutes.
Boil macaroni and drain off water. Cook hamburger until done; drain off grease. Add all ingredients and simmer as you long as you like.
Place 1 fillet of fish ... aluminum foil. Spoon salsa over top. Make pouch by ... may take longer. Chop and stir together. Add 7-Up. Delicious.
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