RE: [CH] Made at home Salsa
Britt, Robert K (rkbritt@novanthealth.org)
Tue, 7 Mar 2000 15:23:17 -0500
Sorry for the delay - don't check this e-mail at home and I was off
yesterday.
Recipe is just this simple. I put tomatoes (mostly homegrown), cilantro,
garlic, salt, cracked (not ground) black pepper, sugar, balsamic vinegar,
olive oil, and chiles in a BIG pot and cook for a couple of hours. I don't
use exact measurements and I slip in as many chiles as I can until wife
makes me stop (she's my taste tester). I can this in normal fashion (pint
jars and boiling bath). No two batches are the same but nobody's
complaining!!!
I can put up 12 or more pints in an afternoon and it's fairly simple in my
opinion - of course I know the benefits and enjoyment I'm gonna get!!!
Robert (can I go lurk now??? LOL!!!)
-----Original Message-----
From: Oatmeal Jack [mailto:oat@intrepid.net]
Sent: Friday, March 03, 2000 6:27 PM
To: Britt, Robert K; Chile-heads
Subject: RE: [CH] Made at home Salsa
Robert, now that you have unlurked you cant leave, you have
to share your
recipe idea and how easy it is to put up for the winter.
Pepper Jack
>I make salsa all summer as soon as my crops are ready. I
can the stuff and
>have several cases stored in a cool, dry place in
preparation for winter.
>We usually end up eating all the supply before summer -
don't look like this
>winter is gonna be any different. Bet I canned 50-60 pints
too.
>
>Robert(back into lurk now)
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