n simmering water until ready for use. Do not boil. Wash
nd dip in boiling water for 30 to 60 seconds or
Combine turkey or beef, package of taco seasoning, 1/2 cup Mexican salsa, bread crumbs and egg whites.
Pour 1/2 cup salsa on top.
Cook at 350\u00b0 for 1 hour or until done.
inutes.
Top molletes with Mexican salsa or pico de gallo.
Take your sour cream and the package of taco seasoning.
Mix together in a small mixing bowl.
Transfer your mixture to a pie plate and smooth out like a cake batter.
Top your mixture with Mexican salsa and last, top with your shredded cheese.
Serve with Mexican tortilla chips.
Mix together cream cheese with dry taco mix.
Spread on the bottom of large serving platter.
Then spread 2 or 3 tablespoons of Mexican salsa on top.
Layer chopped onion, shredded lettuce, chopped tomato and shredded Cheddar cheese.
Top with sliced black olives.
Serve with nacho chips.
olander and let them drain for 15 minutes. Discard the tomato
turning occasionally.
For chunky salsa dip, place the Mexican salsa in a bowl
ut if you like hotter salsa feel free to leave them
astry blender.
Add the salsa, beating 3 minutes with an
In large pot with lid, heat oil over medium heat.
Saute onion and chiles for 5 minutes, stirring occasionally.
Add 4 cups broth and all of barley.
Bring to a boil.
Reduce heat, cover and simmer for 30 minutes.
Stir in remaining broth, hominy, salsa and cumin.
Cook for 20 minutes longer.
Ladle soup into bowls and top with shredded cheese, if desired.
ery large pot and simmer for 30 minutes. Meanwhile wash jars
Heat the oil in a large skillet, add the chicken and cook for 5 mins until lightly golden.
Add the peppers and scallions to the pan and cook for another 3 mins. Add the tomatoes and cook for another 1 min to heat through. Season to taste with salt and freshly ground black pepper.
Heat the tortillas according to the package directions. Fill with the chicken mixture, the lettuce, the Mexican salsa and the sour cream.
Chop everything to desired size, food processor works well, but don't chop too fine.
Add paste to desired thickness, depending on how juicy your tomatoes are.
Add garlic, salt and vinegar.
Heat to boiling, don't overcook.
Process pints at 10 pounds pressure for ten minutes or for 30 minutes in a boiling water bath.
Makes 15 to 20 pints of salsa.
Serve with tortilla chips.
Working in batches, blanch tomatoes for one minute and immediately immerse
Combine everything in a large pot, mixing well. Bring to a boil, reduce heat to simmer, and cook for 30-40 minutes, stirring occasionally.
To continue canning, bring salsa to a boil.
Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot.
Process (boil) jars for 15 minutes.
Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.
n simmering water until ready for use. ( do not boil ).
lame of a hot broiler for 2 minutes to char the
o prepare the Orange-Onion Salsa: Segment the oranges. Using a
Dip tomatoes in hot water for 20 seconds then in ice