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Results 81 - 90 of 1,170 for using salsa
In small non-metal bowl, combine all ingredients; mix well. cover; refrigerate 1 to 2 hours to blend flavors. Store covered in refrigerator ...
82. BLACK BEAN SALSA
In a bowl, combine beans, celery, onion, tomato and corn. In a small bowl, combine dressing ingredients; mix well. Pour over bean mixture ...
83. MESQUITE SALSA
Goes great with grilled meats and outdoor barbecues! In a medium bowl, combine all ingredients. Serve with Tostitos tortilla chips or ...
84. BLACK BEAN SALSA
In a bowl, combine beans, celery, onion, tomato and corn. In a small bowl combine dressing ingredients; mix well. Pour over bean mixture ...
85. FRESH SALSA
Using a blender or food processor, ... done. Mix drained salsa, adding sugar and salt ... too long. Makes about 1 quart. Must be refrigerated.
Combine all ingredients except for parsley and mix well. Refrigerate up to 3 days. Bring to room temperature and add parsley.
Place onion, green pepper and parsley in blender or food processor (with blade) coarsely chop with on, off pulse. Add tomatoes, salt, ...
Put all ingredients in large saucepan. Bring to a boil. Cover and simmer for 30 minutes or more. Serve with chips.
89. CANNED SALSA
Mix all ingredients together in heavy pot and simmer until thick, stirring frequently. Sample as often as you like! Process in pint jars in ...
90. FRESH SALSA
Prepare ingredients and mix together ... immediately. Use whenever salsa is called for in a ... NOTE: Seed jalapeno chile for a more mild salsa.
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