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Results 91 - 100 of 1,170 for salsas
Chop all ingredients and place ... simmer for 10 minutes. Pour salsa in hot jars (pints). Seal and water bath for 30 minutes. Makes about 5 pints.
Cut all ingredients in small diced; mix well, adjust seasoning. Chill to marinate and marry flavors. Good with white fish.
For nachos, chicken, fish, vegetables ... you need a salsa with zip - this will ... Serve immediately or refrigerate and serve within 4 hours.
94. HOMEMADE SALSA
1. In a medium-size bowl, mix the tomatoes, onion, garlic and jalapeno pepper. 2. Stir in the vinegar, lime juice, olive oil and red pepper ...
95. HOMEMADE SALSA
Put all together; simmer until thick. Add peppers, onions and salt to your taste.
96. HOMEMADE SALSA
Chop tomatoes, pepper, onion and garlic. Add vinegar and spices. Boil on low heat for 2 hours. Fill hot sterilized jars. Process 15 minutes ...
Simmer on top of stove ... lid. Ladle hot salsa into clean, hot canning jars, ... 24 hours. Yield: 2 or 3 pints; depends on size of vegetables.
Canning-type tomatoes work best. Combine all ingredients; bring to boil. Cover and simmer for 5 minutes. Pack in hot, sterilized pint jars, ...
mix all ingredients except avocado in large bowl. Add avocado to salsa and stir gently to combine. Salt and pepper to taste.
Cook down to 1/2 volume. Put into sterilized jars; seal and water bath 20 minutes for pints or pressure at 5 pounds for 5 minutes.
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