Quote:
Originally Posted by Patihum
I've never tried canning salsa with lime juice instead of vinegar. Looking forward to trying the brokenbar salsa recipe this weekend.
The best salsa I put up this year had eight different kinds of peppers in it: Emerald Giant, Jalapeno M, Purple Jalapeno, Hungarian Wax, Numex Big Jim, Sweet Banana, Ancho San Luis and Red Marconi. I think each one added a little something to it. Probably would have added some of the Scotch Bonnets but they weren't ready when I did it. It was definitely colorful with all the different peppers in it.
|
The lime juice totally changes the taste...makes it seem much more like fresh.I will bet your salsa was colorful! Scotch Bonnets...too darn hot for me but they are a beautiful plant that sets a ton of fruits.