It's not hard.flight control wrote:You gonna tell us how you made it or are you just bragging?
flight control wrote:Disregard last communication. Recipe didn't show up when I first looked.
assateague wrote:I use the mix from Walmart now. It's far easier, and very tasty. Mrs. Wage I think it is.
assateague wrote:How you process your tomatoes determines the chunk factor. I smash mine by hand, just squeeze them after blanching and peeling, and it's plenty chunky.
aunt betty wrote:assateague wrote:How you process your tomatoes determines the chunk factor. I smash mine by hand, just squeeze them after blanching and peeling, and it's plenty chunky.
I cut them with a knife and squish them very little. Trying for thick n chunky.
When I cook it I test it. When it gets to where it don't drip across a plate...it's done. Don't take long.
assateague wrote::lol:
Bootlipkiller wrote: all the mallards I killed today had boners do to my epic calling.
You're putting down something you haven't even seen or tried and trying to improve it. Please give up.assateague wrote:Try it without boiling it, just water bath for about 10 minutes. I add a tsp of citric acid to all my tomato products, which lets me briefly hot water can them instead of pressure canning, and keeps the stuff inside much closer to what it was when I put it in the jar.
jehler wrote:my salsa brings all the boys to the yard
Bootlipkiller wrote: all the mallards I killed today had boners do to my epic calling.
aunt betty wrote:If I ever see any of you guys and you want to try my salsa...I'll simply say, "you mean you didn't bring your own Alpha salsa?". Mine's second-rate and has been heated.
last year I planted 13 roma tomato plants. 24 this year. (plus no drought)assateague wrote:aunt betty wrote:If I ever see any of you guys and you want to try my salsa...I'll simply say, "you mean you didn't bring your own Alpha salsa?". Mine's second-rate and has been heated.
Are you going to hold this grudge as long as a woman?
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