Salsa. 4-1/2 hours later, Anne and I made 24 pints of 2 different variations of the stuff. We made a big dent in the peppers, but the tomatoes, not so much! I need to find something else to do with these left over tomatoes! Too tired to do a massive canning day again so soon, but maybe I’ll freeze some for now. Before.After!Looks so pretty and festive!Chopping like a pro.
Part of the finished product. And the popping began as they all sealed. A day later and I think my house still smells like Fiesta Charra. In a sick way, I’m fine with that.
Leave a comment by 10 pm Sunday night and I’ll randomly select a commenter to win a free pint o’ freshly made canned salsa from my stash! Let me know if you’d rather try the lime base batch or the vinegar base batch! All the ingredients (minus the spices, vinegar, lime juice, cilantro and garlic) are from our own organically grown gardens!)