Re: [CH] Extension agents' salsa

Nels Peterson family (npkp4jp@polarcomm.com)
Thu, 5 Sep 2002 21:24:56 -0700

Just a damn minute here :-)  I'm both, an Extension Agent and a Good Cook!
Course I'm an Ag Agent, not a food agent.   BTW-  Fargo, ND???

If the recipe came from NDSU it will say to adjust the amount of hot peppers
to adjust the heat.  (Our 18 year-old son made a batch of salsa with all
habs for 4-H, no judge would try it)  I think I can safely say that it is
hotter than your first kiss!

I posted the recipe a few years ago.  Pepperfool has it on his site.

http://www.pepperfool.com/recipe_home.html


Its under canning -- True canned salsa.

Nels in ND


> Okay, I know County Extension food agents are dietitians, not great
> cooks.  The dilemma is this: if one is to safely can salsa, one follows
the
> Extension agent's instructions.  Like 3 cups tomatoes, 3 cups peppers (how
> about 3 cups of habaneros? You could spot weld the toilet seat), one cup
of
> onions, etc.  A woman bought a bunch of peppers (including habs) at a
> farmers market near Fargo, intending to make salsa, and this is the recipe
> she has.  There's more to the recipe, including vinegar, but IMO those
> ratios are way off.  What do you do for safe canning?  Margaret L
>