n immersion blender).
Ladle hot salsa into hot jars leaving 1/2
Core peppers (don't break), wearing rubber gloves.
Wash and boil 2 minutes.
Cool in ice water.
Stuff with sauerkraut.
Pack in sterilized jars.
Add garlic and alum.
Cover with solution of water, vinegar and salt.
Boil in hot bath for 3 to 5 minutes. Seal.
Cube Velveeta and mix with salsa.
Microwave, stirring occasionally until smooth.
Serve hot with chips, crackers or vegetables.
Dice onions and bell peppers.
Saute in a small amount of oil for about 15 minutes or until they begin to tenderize.
Add the ground round and brown thoroughly.
When all the meat is browned, totally drain all the liquid from the pan.
Add the large can of hot salsa, the three cans of El Paso hot sauce and the chili powder.
Cook for about 1 1/2 hours at low heat.
Stir occasionally.
Add can of beer and cook for another 1 hour.
Add kidney beans and cook for 1 hour.
Taste and enjoy!
In a microwave dish, mix salsa and cream cheese.
Heat 2 minutes on High.
Mix again with wire whip to blend.
Sprinkle with Mozzarella cheese and return to microwave.
Heat on High until bubbly.
Serve with tortilla chips.
Very easy and delicious.
Layer the bottom of a glass Pyrex dish with sour cream.
Cover the sour cream with hot salsa or picante medium sauce (we mix the two together so it's not so hot).
Sprinkle the top in layers as follows:
taco seasoning, followed by the green chilies and top with cheese.
Put in a microwave oven until the cheese melts; serve with corn chips.
Soak beans overnight.
Drain.
Cover with about 2 inches of water.
Add salt.
Bring to a boil.
Add onion flakes and bacon. Cook over low heat for 30 minutes.
Bring to a boil.
Add hot salsa, picante sauce, taco sauce and parsley if desired.
Stir real good.
Add Tabasco sauce to taste.
Can add catsup for color (1/2 cup).
Cook over low heat for 4 to 5 hours, until done.
Very good.
o add cilantro to the recipe, now is the time to
he temperature and let the salsa simmer for about 20 minutes
lids and rings. Get your hot water bath pot going. Put
ars as directed in Ball canning directions.
Combine ingredients in
Pulse to a semi smooth salsa.
Place in pot to
n a large pot; bring salsa mixture to a boil.
Pour green tomatillo salsa in a saucer and cook
Combine all ingredients except tomato paste in large sauce pot.
Simmer until desired thickness.
Stir in tomato paste.
Ladle hot salsa into hot jars leaving 1/4 inch head-space.
Process 15 minutes in a hot water bath.
Note: use more hot peppers for a very hot salsa or less for mild.
It depends on how hot your peppers are and how hot you like your salsa.
I never get close to 2 1/2 cups for our mild salsa.
terilized pint jars. Process in hot water bath for 35 minutes
oup will thicken during the canning process. At this point, I
Amounts of the ingredients depend on portion needed.
Cook down tomatoes, adding the rest of ingredients.
Use tomato paste if wanted.
After mixture has simmered and before salsa is ready to be served or canned, add white vinegar a little at a time, tasting after each addition.
The vinegar is the ingredient that seasons the salsa.
When reached desired taste, cool and serve. If canning, pour hot salsa into clean jars and hot water bath jars for 15 minutes.
Blend all ingredients except cilantro and cook for 2 hours, uncovered.
Sterilize canning jars.
Put the salsa in the jars and evenly distribute the cilantro on top of the jars. I also put 1 tablespoon of lime juice in each jar.
Water bath the jars for 15 minutes.
Remove from the heat. If canning, add the vinegar, place in