Just this last weekend I picked fresh, vine-ripened tomatoes. An entire sink-full!
Make salsa.
Using the tomatoes as my base I blanched, skinned, cored and seeded the fruits. There were green peppers from the kitchen garden too.
Ordinarily the salsa-making is a fly-by-the-seat-of-your-pants affair which ceases when the pot is full. Traditionally - I call this garbage salsa - a little bit of everything from the garden.
Eight glorious quarts on hand for this winter - including deer camp.
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I'm looking for your recipe for this Super Bowl Salsa.
ReplyDeletePlenty ripe tomatoes - mostly Italian plumb - skinned.
ReplyDeleteChop and cook in your largest stock pot with plenty of garden sweet onions, sweet peppers, garlic and a couple of jalapeño ( all peppers are seeded).
Season with cummin, seasoned salt and anything else that suits your taste.
Process.
Hope that helps - seat of the pants canning...