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Full Online Book HomeLearning KitchenMexican And Hispanic - Salsa - Four Ingredient Salsa
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Mexican And Hispanic - Salsa -  Four Ingredient Salsa Post by :57498 Category :Learning Kitchen Author :Unknown Date :March 2012 Read :2067

Click below to download : Mexican And Hispanic - Salsa - Four Ingredient Salsa (Format : PDF)

Mexican And Hispanic - Salsa - Four Ingredient Salsa

1 can stewed Mexican tomatoes (undrained) -- (15 oz)
1 can Rotel (drained) -- (10 oz)
1 bunch green onions (cut into 1 inch pieces)
1 bunch cilantro


Put all in the food processor and pulse for about 10-15 seconds
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18 peeled tomatoes 6 jalapeno peppers 2 onions 4 cloves garlic, chopped 1/3 cup sugar 1/3 cup vinegar 1 teaspoon salt Blanche tomatoes enough so skins peel. Cut into quarters and place in large pot. Wash and chop onions and peppers, add to tomatoes. Stir in remaining ingredients. Cook down. Can be canned or frozen.
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2 (15 oz.) cans black beans, drained 1 (16 oz.) can whole kernal corn, drained 1/2 cup chopped fresh cilantro 6 tablespoons lime juice 1/2 cup finely chopped purple onion 1 1/2 teaspoons ground cumin 1/2 (10 oz.) can Rotel tomatoes, pureed 1/2 to 3/4 cup medium picante sauce salt and pepper cayene (optional to make hotter) Combine first ten ingredients in a large bowl. Season with salt and pepper. Cover and refrigerate for 24 hours, stirring occasionally. Serve with tortilla chips or as a side.
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