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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
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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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quick and easy microwave dish
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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
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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.
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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