Ok, I never could not make up my mind on a recipe,
and I am still unsure about the jarring thing.
and I am still unsure about the jarring thing.
For some reason the hot water bath and sterilization kinda freak me out.
Thinking......"WHY"
After some thought REAL REASON: if I do not jar it right, my salsa would kill my family this winter when they eat it. I know crazy.
So I just made my own recipe, I added a little of this and that
till I liked the taste.
Camo Man and I rode around and gave jars of salsa to family and friends.
I let them know that it had not been preserved and they
need to enjoy it within a few days.
I made a semi homemade pizza using a few fresh Roma tomatoes.
YUM!
And as you can see on the kitchen window sill our
tomato days are not over yet.
Here is a basic recipe for salsa that I have had for years, it is really good.
Simple Salsa
4 cans stewed tomatoes (I prefer Delmonte)
1 sm. can diced green chillies
Jalapenos to taste
1 tomato (diced to how chunky you like your salsa)
1 onion (diced)
1/2 bunch cilantro (I use a little less, because I rather more Jalapenos)
Mix all ingredients together and ENJOY!
YUM! Thanks Melissa, can't wait to make this! XOXO
ReplyDeleteYour salsa looks delicious! I'm definitely going to save your recipe and give it a try some time. :)
ReplyDeleteYum! There is nothing better than fresh salsa in the summer. We eat gallons of it. I know your friends and family will love it and start begging you for more! I'm wanting to make a peach salsa but I can't seem to find any good peaches. Love your pictures....and think I'm having pizza for dinner.
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~Tina
I'm with you on the canning deal, it freaks me out a bit! My mom canned and I loved her apricots and peaches. She said it's not a big deal, that you can see that the jar is sealed. I remember the pop, pop, pop as all the cans were sealing. But I am still leary like yourself. Someday I AM going to do it though! Hey...Your salsa looks amazing!
ReplyDeleteYour salsa looks delicious. Thanks for including the recipe. I like experimenting with the ingredients too. Usually this takes place in August, when the tomatoes get ripe up North where I live.
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