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Its salsa time!

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  • #16
    Bumping this because it's a great recipe and it's that time of year.


    Tom

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    • #17
      Great bump, Gunny!! Nice salsa and recipe, Craig!
      Becky
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      • #18
        yes....salsa tempo.. corn tortillas cut into 1/4s fry til crisp sprinkle with season salt use to fetch the good salsa out of de bowl. even small flour tortillas work great fried.
        sigpicWal-Mart shopping cart undergoing heavy mods.
        nano second fast camo titanium splash proof thermo pen


        need a larger spatula for early morning road kill removal.

        As the venomous south American hissing skunk rat is growing fast and needs larger portions.

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        • #19
          This is a great recipe. I will be making it again this year.
          sigpic

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          • #20
            Thanks for the bump Tom...

            Just made a batch that was smoked...only about ten pints...
            Last couple years has been tough in the garden in these parts...35 days over 100 so far this year...Last year we had more but most were 101 or 102...This year we have seen 111 degrees several times...Hill City Ks. (not far from here) has had the highest temp in the nation 4 times this year...114...Sux! And damn we need some rain...
            Craig
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            • #21
              I'm trying this recipe as we speak. The only question I have is about the lemon/lime juice. Is that 3/4 cup going into the pot with everything else or divided into each jar?
              MES SS
              Weber Kettle Gold 22.5"
              Weber Genesis
              Green Mountain Daniel Boone

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              • #22
                Originally posted by Mossy View Post
                I'm trying this recipe as we speak. The only question I have is about the lemon/lime juice. Is that 3/4 cup going into the pot with everything else or divided into each jar?
                Marty, it goes into the pot with everything else. And if I'm wrong, then I've been doing it wrong ever since he posted this. So far none has gone bad on us, so we must be doing it right.
                We had a family reunion last weekend and I made pulled pork breakfast burritos on the last morning before everyone left, and served this stuff and everyone raved about it.


                Tom

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                • #23
                  X2 what Gunslinger (Tom) stated..... If it took an extra step, I would have eliminated it.... ...... Just have confidence in your canning or water bath skills/experience & make sure all your stuff is sanitary..... It should not scare anyone away that has some basic knowledge IMO, but read up on it & ask questions if you are unsure.

                  Lots of water bath recipes call for vinegar for PH, butt we prefer Craigs salsa recipe & have not had any problems.

                  Once again, if you are unsure about it, do your research & decide for yourself.
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                  • #24
                    Oh yeah, we keep it safe. The wife has been canning for quite some time. In fact we canned 24lbs of peaches yesterday. Thanks for the response on the the lime juice. Got everything on a boil now.
                    MES SS
                    Weber Kettle Gold 22.5"
                    Weber Genesis
                    Green Mountain Daniel Boone

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