Comments on: Salsa Time!

By: Bee O'Brien

Bee O'Brien — Tue, 19 Aug 2008 14:22:16 +0000

I like to make fresh salsa, but I love the idea of having this canned and ready year round. I’d have to add garlic and cilantro though. Oh, and lime juice. Thanks for the great instructions.

By: Paula

Paula — Mon, 11 Aug 2008 06:51:18 +0000

Thanks for sharing! I too was wondering about the necessity of, or rationale behind, peeling the tomatoes. I never do, seems like too much extra work, and I would say the results are absolutely fine.

By: Lu

Lu — Fri, 08 Aug 2008 17:54:26 +0000

I seem to have trouble posting this??
Salsa sounds good, however garlic adds a lot Ms C..we also only add some white vinegar as we open jar…not too much..Of course, ours does not last long enough to worry about it…
I could live on this stuff, sure worth the effort!
Good luck with your canning and I hope this will post once only!

By: Jill Harness

Jill Harness — Fri, 08 Aug 2008 00:55:44 +0000

I always make the stuff without boiling and roasting. I just throw it all in a blender together.
Yesterday I threw in a little mango and it went so goooood on our fish tacos.

By: Pk

Pk — Thu, 07 Aug 2008 22:41:02 +0000

After reading the last comment from Miss Cellania (I have around 80 tomato plants) and seeing the below reCaptcha I had to share it:

pluck master

By: Miss Cellania

Miss Cellania — Thu, 07 Aug 2008 20:30:44 +0000

Joanna, you really should get him to tell you his secrets! Then you should make those things yourself.

Beth, to give you an idea of what I am into, I have around 80 tomato plants. Plus other vegetables.

I am NOT planting this much next year.

By: Beth

Beth — Thu, 07 Aug 2008 20:23:14 +0000

All my tomatos are still green – they are huge but green – they seem to not even be thinking about turning red – they are taunting me I know it.

We are having a big canning party later this month (if they ever turn red). I have 5 plants, my husbands cousin has 3 plants and another friend has 7 plants. So we are all going to get together one weekend and can tomatos. We will probably just blanch and pack them so we can use them as we please later on (turning them into spaghetti sauce or paste or whatever).

By: Joanna

Joanna — Thu, 07 Aug 2008 18:09:14 +0000

I’d pit my grandpa’s tomato juice against your salsa any day, except he’s got so many health problems he doesn’t make it any more. He also doesn’t make apple butter or pickled honky (banana) peppers, either. *sadness all around* I need to get all the recipes from him before he goes. He’ll be 90 in October.

By: Miss Cellania

Miss Cellania — Thu, 07 Aug 2008 18:01:11 +0000

Alice, I left out a step! While the peppers are cooling, I cover them with a wet dish towel, since that helps loosen the skins. I should add that.

Parker, I don’t know if the tomato sauce recipe would be as interesting. But it might be easier to photograph, since the kids do most of the work!

By: Parker

Parker — Thu, 07 Aug 2008 16:39:57 +0000

As another with mucho tomatoes and little cooking experiencem I’d like to see your tomato sauce experience as well!