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Results 71 - 80 of 141 for white salsa
71. TANGY LIME SALSA
Combine all the ingredients in a medium mixing bowl and let stand at room temperature for 1 hour before serving. Yield: about 1 1/2 cups.
Heat saute pan over medium ... chilling. This is served with grilled chicken or grilled or pan-seared fish. This makes about one pint of salsa.
73. HOT SALSA
Put all but cornstarch liquid in 8 quart pot and bring to a boil, boil slow 20 minutes. Slowly add cornstarch liquid. Boil 10 minutes. Put ...
74. HOT SALSA DIP
Bring to a boil and simmer for 1 hour. Makes 6 pints. Store in refrigerator.
75. SALSA
Mix all ingredients except tomato ... sterile jars and seal. As is, this is HOT SALSA. For mild or medium, change the amounts of jalapeno peppers.
Sprinkle Cajun seasoning on chicken. ... is done, cut into strips and serve over a portion of the vegetable salsa. Serve salsa cold. Serves 4.
Pour salt on tomatoes, onions, ... jars and seal. Great with chips and meats as a relish. For a milder salsa taste, decrease black pepper usage.
Preheat your barbecue grill to ... smooth consistency. Place salsa into a covered container and ... overnight while the flavors develop. Enjoy!
79. TOMATILLO SALSA
Saute garlic and onion in olive oil until onion is translucent and soft. Add green chilies, tomatillos, sugar, and jalapenos. Simmer 30 ...
80. TERRY'S SALSA
Blend together in food processor to desired consistency. May be left chunky or blended smooth. Add fresh jalapeno for even hotter flavor.
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