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May 2018

Mexican Recipes

Candies Recipes

Elegant Chocolate Log

Elegant Chocolate Log Recipe
1 1/4 c Sifted confectioners sugar 1/4 c Plus 1 tb sifted flour 1/2 ts Salt 5 tb Baking cocoa 6...

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Fastest Salsa In The West Recipe

Fastest Salsa In The West recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Quick tips & how to cook instructions & ingredient information Download & Print Fastest Salsa In The West recipe  PDF


3 lb Ripe, red tomatoes, washed
and halved 3 To 6 jalapeno peppers,
stemmed and seeded 4 Cloves garlic, minced
through a garlic press 1/2 c White onion, minced
2 tb Ground chili powder (New
Me ican, if possible) 1/4 ts Ground cumin
1/4 c Cider vinegar
(Makes about 1 1/2 quarts) Garlic salt or salt to taste Roast tomato halves in a baking pan at 400 degrees for 20 minutes. You may need two pans. Cool. Drain and discard any clear juices in bottom of pan. In two batches, place cooled tomato halves in food processor or blender and roughly puree. Do not over process. Add pieces of jalapeno while processing second batch, pulsing on and off. Place tomato pepper puree in a wide, 4 quart saucepan with garlic, onions, chili powder, cumin and vinegar. Simmer 10 minutes, then taste. Add more seasonings and salt, if desired. Refrigerate or freeze. From: The Red and amp Green Chili Book Asbury Park Press 09/23/92 Shared By: Pat Stockett

Fastest Salsa In The West recipe and other mexican recipes updated by our cooking food network top chefs. Fill Free to download and share with your friends and family.

Rating: 3.5 Rating 3.5
583 people have voted
Last Reviewed on 2018-05-24



Thursday, May 24 2018 Download & Print Fastest Salsa In The West recipe  PDF   Mexican recipes RSS   New

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2 lb Ground beef lean 1/4 c HP Fruity Sauce 1 c Saltine crackers crushed 2 tb Worcestershire sauce Lea and amp Perrins 1/4 c Ketchup 2 tb Prepared mustard 1 ts Celery salt 1 ts Onion salt 1 ts Garlic salt 2 Eggs large 1 c Onions diced 1/2 c Green olives sliced fine 1 ts Tarragon leaves 1/4 c Parmesan cheese grated 2 c Monterey Jack cheese Contributed to the echo by: Fred Towner Originally from: Fourth Prize winner in the Calgary Sun's Great Meatloaf Recipe Search. Submitted by Jo Vandevelde Calgary Sun Monday, June 4, 1990 Jo's ...

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