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#61 |
Tomatovillian™
Join Date: Feb 2006
Location: Den of Drunken Fools
Posts: 38,539
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Last year I canned some salsa cruda that is more like a concentrate than an eating salsa.
Had all the good stuff, 'lime, cumin and so on, in it but too many darn habanero peppers. ![]() ![]() Worth |
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#62 |
Tomatovillian™
Join Date: Jul 2012
Location: NE Texas
Posts: 425
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Mark,
Glad you liked it!!! |
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#63 |
Tomatovillian™
Join Date: May 2014
Location: Zone 6 Northern Kentucky
Posts: 1,094
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Made another batch tonight. We are getting slammed with tomatoes. It’s good way to use them up and we both enjoy it.
__________________
Mark |
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#64 |
Tomatovillian™
Join Date: Mar 2015
Location: Bozeman, Montana Zone 6b
Posts: 333
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Do you just chop or do you use a blender to get a good texture? Does either method affect the flavor?
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#65 |
Tomatovillian™
Join Date: Jun 2012
Location: Illinois, zone 6
Posts: 8,407
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http://larrybrownsports.com/baseball...n-binge/455852
Matt Carpenter credits homemade salsa for home run binge ...The salsa was made from ingredients that were grown in a garden at Carpenter’s house, a garden that was built by teammate Adam Wainwright. |
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#66 |
Tomatovillian™
Join Date: May 2013
Location: New Mexico
Posts: 2,052
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#67 |
Tomatovillian™
Join Date: Jul 2012
Location: NE Texas
Posts: 425
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Sometimes in the blender....for smoother texture, other times, I just chop it small and place in fridge for an hour. The salt will break it down....
If you like like pico, just follow recipe and chop big pieces. |
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