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Post by hefferman1 on Aug 29, 2012 11:56:39 GMT -5
We are canning Salsa today.
We just started 9 half pints going. We should have enough to make another 9 half pints today.
I am think of making the next batch with more garlic, and maybe a bit hotter.
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Post by avordvet on Aug 29, 2012 14:24:57 GMT -5
Sweet, we did a case of 1/2 pints medium heat salsa a few weeks ago, of course with fresh stuff out of the garden... Yum.
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Post by Michael Downing on Aug 29, 2012 14:31:26 GMT -5
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Post by midnightrider on Aug 29, 2012 15:52:50 GMT -5
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Post by Michael Downing on Aug 29, 2012 16:30:03 GMT -5
midnightrider, a man after my own heart...
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Post by hefferman1 on Aug 29, 2012 16:49:22 GMT -5
They stopped me from spicing up the second batch of Salsa. Something about people screaming when they went to the bathroom the next day. If you are not sweating, and your tongue is not burning it is not good Salsa.
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Post by avordvet on Aug 29, 2012 16:51:03 GMT -5
They stopped me from spicing up the second batch of Salsa. Something about people screaming when they went to the bathroom the next day. If you are not sweating, and your tongue is not burning it is not good Salsa.
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Post by hefferman1 on Aug 30, 2012 10:22:40 GMT -5
They stopped me from spicing up the second batch of Salsa. Something about people screaming when they went to the bathroom the next day. If you are not sweating, and your tongue is not burning it is not good Salsa. There are times it was almost that bad, BUTT it tasted so good. I make a mean chili with a touch of taco flour to keep the heat on your tongue, and I cook it with a carrot. The carrot has oils that make the pepper burn better. Try it you will love it.
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