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Old July 15, 2018   #61
Worth1
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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.
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Old July 16, 2018   #62
ChristinaJo
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Mark,
Glad you liked it!!!
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Old July 16, 2018   #63
wildcat62
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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.
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Old July 23, 2018   #64
whoose
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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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Old July 23, 2018   #65
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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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Old July 23, 2018   #66
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Adam Wainwright is a fanatic gardener.

https://www.mlb.com/cut4/adam-wainwr...ng/c-271523968
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Old August 2, 2018   #67
ChristinaJo
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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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