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Annie's Fruit Salsa and Cinnamon Chips
In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes. Coat one side of each flour tortilla with butter ... [... more]
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Spicy Bean Salsa
In a medium bowl, combine black-eyed peas, black beans, corn, onion, green bell pepper, jalapeno peppers and tomatoes. Season with Italian-style salad dressing and garlic salt; mix well. Cover, and refrigerate overnight to blend flavors. Also ... [... more]
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Roasted Tomatillo and Garlic Salsa
Preheat the oven's broiler. Arrange the whole cloves of garlic, tomatillos, and jalapenos on a baking sheet. Place under the broiler, and cook for a few minutes. Remove garlic cloves first, as soon as they are toasted, to avoid developing a ... [... more]
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Salsa Ninety Nine (Mild)
Core and peel the tomatoes. Remove the tomato seeds and pulp. Put seeds and pulp through a food mill. Chop the outsides of the tomatoes In a large pot over low heat, boil the milled liquid and tomato paste for 1 hour, or until the liquid is ... [... more]
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Black Bean Salsa
In a large bowl, mix together black beans, Mexican-style corn, diced tomatoes with green chile peppers, tomatoes and green onion stalks. Garnish with desired amount of cilantro leaves. Chill in the refrigerator at least 8 hours, or overnight, ... [... more]
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Roasted Tomato Salsa I
In a medium baking dish, place roma (plum) tomatoes, garlic, onion and jalapeno chile pepper. Drizzle with olive oil. Checking often, broil 5 to 10 minutes, or until outsides of vegetables are charred. Remove vegetables from heat. Remove and ... [... more]
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Avocado, Tomato and Mango Salsa
In a medium bowl, combine the mango, avocado, tomatoes, jalapeno, cilantro, and garlic. Stir in the salt, lime juice, red onion, and olive oil. To blend the flavors, refrigerate for about 30 minutes before serving. Sep. 18, 2005 This was a very ... [... more]
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Fresh Salsa I
Place jalapeno chile peppers on a medium baking sheet. Bake in the preheated oven 15 minutes, or until roasted. Remove from heat and chop off stems. Place jalapeno chile peppers, garlic, onion, white sugar, salt, ground cumin and diced tomatoes ... [... more]
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Fresco Salsa
In a bowl, mix the tomatoes, onion, red bell pepper, yellow bell pepper, cilantro, lime juice, and salt. Cover and refrigerate until ready to serve. No cooking, no cans. All fresh ingredients and flavor no one will be able to walk away from! ... [... more]
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Drunken Peachanero Salsa
Toss together the canned peaches, fresh peach, onion, habanero pepper, and cilantro in a mixing bowl; stir. Pour the lime juice, tequila, and olive oil over the mixture and mix well. Season with salt and pepper. Cover; refrigerate overnight or 8 ... [... more]
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Chef Scott's Pico de Gallo
Place the tomatoes, red onion, cilantro, jalapeno pepper, salt, black pepper, garlic, and lime juice into a large mixing bowl. Pour in the vinegar and vegetable oil, and gently mix to combine. Cover, and refrigerate 1 hour before serving. Sep. 3, ... [... more]
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Grammie's Cranberry Salsa
Mix frozen orange juice concentrate, cranberries, yellow bell peppers, red chile pepper, red onion, garlic, cilantro, and cumin seeds together in a serving dish. Stir to combine. To make the salsa milder, remove the seeds and membrane from the ... [... more]
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