n tortilla. Layer on veggies, salsa, and cheese, (leftover chicken, shredded
anned tidbits of pineapple to recipe for a sweeter flavor, or
Pour green tomatillo salsa in a saucer and cook
Combine cucumber, onion and canning salt; let stand 1 hour and drain. Add remaining ingredients. Boil 15 minutes and put in can. Seal.
In a casserole pan (I use 9 x 11), comine and mix salsa, mustard, and lime juice.
Add chicken breast-- covering with salsa mixture.
Marinade in refrigerator for 1/2 to 2 hours.
Bake in 350 degree preheated oven for one hour, or until done.
I always bake the chicken in the entire contents of the salsa mixture.
Since you marinated your chicken in a 9 x 11 pan, just put the whole thing in the oven.
Makes it very easy!
ngredients, except the swordfish and salsa, in a mixing bowl.
ut if you like hotter salsa feel free to leave them
astry blender.
Add the salsa, beating 3 minutes with an
combine the achiote paste, chiles, canning sauce, oil and 3/4
oftened and easy to stir.
Stir in the salsa.
Stir
o add cilantro to the recipe, now is the time to
he temperature and let the salsa simmer for about 20 minutes
Wash and rinse pint canning jars; keep hot until ready
Heat salsa in a large saucepan over
mmersion blender).
Ladle hot salsa into hot jars leaving 1
Cut into small chunks. (This recipe is also a great way
In medium bowl, combine black beans and 2 tablespoons salsa; mash with fork and stir until smooth.
On 12-inch serving plate, spread bean mixture into 10-inch circle.
Top with sour cream; spread to within 1/4-inch of edge of beans.
Top with one cup salsa, lettuce, cheese, olives, green onions and tomato.
Serve with Easy Tortilla Chips.
Makes 5 cups; 12 to 16 servings.
to half of the salsa (leave some for topping).
n a large pot; bring salsa mixture to a boil.
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.