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
>