All recipes » Mexican » Boil » July 4th

	Zesty Salsa for Canning by Krista Goben Makes about 6 (16 oz) pints or 12 (8 oz) half pints (I double this recipe to make 7 quarts, it usually makes a little more so I have about 5 pint jars ready in case!) **note: When I make quarts, I boil for 30 minutes.	4 votes 1 review 4 comments 26820 views
	Joyce's Fresh Jalapeno Salsa by Kathleen Scott Joyce is the angel who helps care for my father. The last time I visited with my parents, Joyce taught us how to make fresh jalapeno salsa. Joyce's salsa puts the bottled stuff to shame and this "from-scratch" salsa is so easy we'll never buy salsa again. The only caveat is "know what you like"--for just a little heat, use just a…	2 votes 1 review 1 comment 5566 views
	mexican chicken pozole verde by karenrecipe There are many variations on pozole, a traditional hominy-based Mexican stew closely associated with the Pacific-coast state of Guerrero. Anya von Bremzen's version, a green pozole, derives much of its flavor from tangy ingredients like tomatillos, cilantro, and green chiles.	1 vote 1 comment 5476 views
	Tostadas with Shredded Pork and Spices by Robyn Savoie Crisp fried tortillas topped with re-fried beans and spiced shredded pork make a delectable treat and are often sold from stalls in Mexican City streets. I like to switch between black and pinto re-fried beans for variety. I also found you can easily make this using a crock-pot/slow cooker; see tip below.	1 vote 4321 views
	PINTO BEANS LOVER by GARY ESTESS THIS IS A RECIPE THAT MY FAMILY WILL EAT THE WHOLE POT, NO LEFT OVERS. I WILL BET YOU CAN'T STOP EATING.	1 vote 3770 views