RE: [CH] Made at home Salsa
Britt, Robert K (rkbritt@novanthealth.org)
Fri, 3 Mar 2000 14:06:58 -0500
I make salsa all summer as soon as my crops are ready. I can the stuff and
have several cases stored in a cool, dry place in preparation for winter.
We usually end up eating all the supply before summer - don't look like this
winter is gonna be any different. Bet I canned 50-60 pints too.
Robert(back into lurk now)
-----Original Message-----
From: Michelle DeWitt [mailto:michelle@wildpepper.com]
Sent: Friday, March 03, 2000 2:44 PM
To: Chile-heads
Subject: [CH] Made at home Salsa
In the summer I make lots of homemade salsa with vegetables
from the
garden, but during the off season, I've been buying pre made
salsas and
have been finding them to be more and more lacking.
So, today at the market, I picked up a load of Romas & habs
& a bunch of
totally tasteless, heatless jalapenos (didn't know that till
I got home
and took a bite). I had the rest of needed ingredients in
the frig
already. Went on to make a big batch of the best salsa I've
had since
last summer. Why haven't I been doing this all along?!!!!
Michelle in KC