|
Salsa!
Sept 19, 2012 8:14:39 GMT -7
Post by oldcoothillbilly on Sept 19, 2012 8:14:39 GMT -7
Canned up a batch a salsa with stuff from the garden. Added a few jalepeno's an a couple a cayennes. Just the right heat on it!
|
|
|
Salsa!
Sept 19, 2012 8:20:49 GMT -7
Post by cajunlady87 on Sept 19, 2012 8:20:49 GMT -7
Nicely done and sounds very yummy especially with the extra kick you added to it.
|
|
|
Salsa!
Sept 19, 2012 13:07:13 GMT -7
Post by jmarshnh on Sept 19, 2012 13:07:13 GMT -7
Dang rev, look whatcha done went and did! Made me drool all over my keyboard ;D Them jars just sitting there on my screen and I can't get to them Jim
|
|
|
Salsa!
Sept 29, 2012 21:10:29 GMT -7
Post by missj on Sept 29, 2012 21:10:29 GMT -7
I'd love for you to share your recipe.
I'm canning salsa tonite, but kind of improvising my recipe on the fly....
|
|
|
Salsa!
Sept 29, 2012 21:12:50 GMT -7
Post by missj on Sept 29, 2012 21:12:50 GMT -7
I'd add that based on your pictures, the salsa looks more on the runny side, as opposed to "chunky" which is actually the way I prefer my salsa.....so I am even more intrigued on the recipe and how long you "cooked it down"....
|
|
|
Salsa!
Sept 30, 2012 7:11:36 GMT -7
Post by oldcoothillbilly on Sept 30, 2012 7:11:36 GMT -7
Here be what I use: 18 tomatoes, peeled and cored, diced 3 jalapeno's chopped(more er less, depends on there heat) 1 er 2 cayanne peppers chopped(Depends on there heat to) 2 bell peppers chopped 1 er 2 onions (ta taste) 3 garlic cloves chopped 1/2 cup vinegar 1/4 c cilantro 1 tsp dried oregano 1/2 tsp ground cumin 1 tsp salt 1 tsp sugar Mix all well in a pan, bring ta a boil, then simmer fer 20 minutes an stir once in awhile Laddle inta sterilized pint jars an water bath can fer 40 minutes.
Should make 5 ta 6 pints
Not real runny but ain't real thick, sorta in the middle. Works real good on chips.
|
|