Squibbs Salsa
 

This is what I use and I got nice reviews from people.


12 Cups diced tomatoes, drained and add a splash of lime juice and salt and let drain


7.5 c diced onions, I use walla walla and red onions.
8.5 C peppers I use mostly hot peppers like Hungarian, Bianca, Serrano, Apache or whatever I have


2.5 Cups diced Cillantro... I like it


1.5 cups lime juice. bottled


.5 cups vinegar



24 ounces of tomato paste


28 ounces tomato puree. canned


cumin to taste
1 oz california chile powder
2 oz Hot new Mexico chile powder
salt to taste.


I add half the diced tomatoes at the tail end of the cooking, they are more chunky and don't break down. I use a vidalia chopper on all veggies. I can with a pressure canner. This yeilds about 2.5-3 gallons of salsa.... give or take on cooking time.

I cook on a simmer and bubble for about 75 minutes.

Sounds good, maybe I'll make some this year after all. I'll have to look up a vidalia chopper, never heard of that. You can in pints? 10 lb for 10min? I also pressure can salsa but I forget the specifics.

I use quarts or whatever I have.

How to disable avatar?
 

Hello i am new user and i would to ask you, How to disable avatar?

[QUOTE=belleKah;759687]Hello i am new user and i would to ask you, How to disable avatar?[/QUOTE]


[COLOR=DarkRed][B]You can't.
[/B][/COLOR]
[COLOR=DarkRed][/COLOR]
[COLOR=DarkRed][B]And you've posted this question in several forums which leads me to think you're a spammer, testing out the waters here.[/B][/COLOR]
[COLOR=DarkRed][/COLOR]

I guess they just learned one way to get the avatar disabled...