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3 qts. chopped tomatoes, scalded & peeled 1/2 c. chopped onion 3 cloves garlic, chopped 2 c. green pepper, chopped 2 1/2 tsp. canning salt 1 (4 oz.) can mild green chilies 1/2 c. brown sugar

Instructions Cut stems and remove seeds from peppers, wash and place in pot with onions and tomatoes. Add salt, vinegar and garlic salt and cook about 1 hour, or until onions are soft. Puree in a blender and store in the refrigerator. Makes about 3 pints. NOTE: Wear gloves when removing seeds from

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Blanch tomatoes. Chop peppers and onion, bring to boil, then simmer 1/2 hour. Add cilantro and cook another 1/2 hour Notes: Pour into hot sterilized jars. Boil lids 15 - 20 minutes. After blanching tomatoes, add only tomatoes, do not add all the tomato juice, otherwise you will end up with a

2. Bring to a boil, and then simmer for 45 minutes until veggies are done. I do this half the time with lid on and half with lid off. Watch closely and stir so it doesn't burn.

It's about that time of the year when basil starts handing itself over in abundance , which means it's time to make pesto...lots and lots of pesto!! Here's the deal, I love pesto...but at the end of the day pesto can pack a pretty serious caloric punch. Now don't get me wrong, pesto
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Recipe Salsa Sauce