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Salsa without swiss lemon pine

Found 10 recipes

DIFFICULTY LEVEL

SUBCATEGORIES

Salsa Cruda

6 roma tomatoes , chopped 4 garlic cloves , minced 2 seeded and minced jalapenos, plus 2 roasted skinned chopped jalapenos 1 red bell pepper , fine diced 1/2[...]

Source: food.com
Salsa Borracho

4 large dried red chilies 1 large ancho chili 2 cups boiling water 2 large ripe Tomatoes 1/3 onion , finely chopped 1/4 cup gold tequila 4 garlic cloves ,[...]

Source: food.com

Salsa Verde Chicken Salad

1 tablespoon olive oil 2 chicken breasts 4 sprigs thyme 1 clove garlic , sliced 1 For the chicken, butterly the breasts open and flatten with a meat mallet or[...]

Source: food.com
Salsa Verde

2 ounces flat leaf parsley 1 ounce mint 1 ounce basil 4 small dill pickles 2 tablespoons green olives , chopped 1 tablespoon capers packed in salt , rinsed 3[...]

Source: food.com
Salsa Borracho

4 large dried red chilies 1 large ancho chili 2 cups boiling water 2 large ripe tomatoes 1/3 onion , finely chopped 1/4 cup gold tequila 4 garlic cloves ,[...]

Source: food.com
Salsa Verde

add to shopping list 6 oil-packed anchovy fillets, chopped (optional) 1 garlic clove, chopped 1 1/2 tablespoons capers, rinsed and chopped 1 Fresno chile or[...]

Source: epicurious.com
Salsa Borracha

add to shopping list 8 ancho chiles 1/2 cup fresh orange juice 1/2 cup golden tequila 1 garlic clove, minced 4 tablespoons olive oil Salt and freshly ground[...]

Source: epicurious.com
Salsa Verde

2 ounces flat leaf parsley 1 ounce mint 1 ounce basil 4 small dill pickles 2 tablespoons green olives , chopped 1 tablespoon capers packed in salt , rinsed 3[...]

Source: food.com
Salsa Cruda

6 roma tomatoes , chopped 4 garlic cloves , minced 2 seeded and minced jalapenos, plus 2 roasted skinned chopped jalapenos 1 red bell pepper , fine diced 1/2[...]

Source: food.com
Salsa Verde Chicken Salad

1 tablespoon olive oil 2 chicken breasts 4 sprigs thyme 1 clove garlic , sliced 1 For the chicken, butterly the breasts open and flatten with a meat mallet or[...]

Source: food.com

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