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Results 71 - 80 of 163 for hot salsa canned
As an alternative to this ... 1. To make salsa, remove and disregard dry ... Drain boiled or canned tomatillos and combine with chili ... also available in jars.
Mix all ingredients and chill about 2 hours. Stores up to 1 week. Serve with Tortilla chips.
If desired add jalapeno peppers for hotter taste. Mix everything together and refrigerate about 4 hours before serving.
Chop tomatoes into small chunks. ... paste. For very hot salsa - use 3/4 cup peppers ... reaches full strength (hot) if made 24 hours before using)
75. CANNED SALSA
Chop in food processor. Cook down until desired thickness. Add 1 teaspoon pickling spices per quart. Fill jars and seal. Yields 9-10 pints.
Finely chop onions, green pepper. Mince garlic (or crush finely). Dice stewed tomatoes and jalapenos (handle very carefully or wear gloves! ...
77. BASIC HOT SALSA
Dice tomatoes (drain if very watery), combine all other ingredients. Add tomatoes, cover and refrigerate for a day or more for best flavor. ...
78. EASY SALSA
In saucepan heat oil over medium heat; add onion and pepper and saute until onion is tender. Reduce heat, add remaining ingredients, except ...
79. SALSA
Combine the first 8 ingredients ... or twice. This salsa is best if it is ... favorite dishes such as tacos, burritos, eggs, baked potatoes, etc.
Boil hot dogs, piercing with a fork ... about half a can of tomatoes, cut up, with about 4 tablespoon salsa. Heat the tomato mixture ... and heat another minute.
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