[CH] Making Salsa

• Messages sorted by: [ date ][ thread ][ subject ][ author ]
• Next message: Chet Bacon: "Re: [CH] Making Salsa"
• Previous message: tucker: "Re: [CH] Powder ...and now other things as well"
• Next in thread: Chet Bacon: "Re: [CH] Making Salsa"

I have gotten to be pretty good at making salsa, with lots of 
home grown peppers and tomatoes. Also adding some canned 
tomatoes.

One thing I can't quite get right, is, the salsa is quite.. 
acidic? Does that make sense?  I want it to be smoother, not so 
sharp tasting. This is apart from heat, which I like.

Anyone have any ideas?
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Linda
~~~~~~~~~~~~~~~~~~~~~~~~~~~~
Some people try to turn back their odometers. Not me - I want 
people to know WHY I look this way: I've traveled a long way and 
some of the roads weren't paved. 

• Next message: Chet Bacon: "Re: [CH] Making Salsa"
• Previous message: tucker: "Re: [CH] Powder ...and now other things as well"
• Next in thread: Chet Bacon: "Re: [CH] Making Salsa"