Why? Because you can! And pickle, and jam, or otherwise celebrate the resurgence of the domestic arts our forebears held so dear. Put on your best apron and step into our kitchen, won't you?
Why not try a probiotic spin on America’s favorite condiment? Fermenting salsa gives it a tangy taste and a bubbly mouth feel, and it's good for your gut!
Got fire-roasted peppers? Make salsa.
A basic picante style salsa for home canning. Its thick consistency makes it a great addition to skillet meals, soups, and dips.
This tomato salsa is a favorite year round.
This recipe for water-bath canning fresh tomato salsa starts with 10# tomatoes, adds vinegar for safe acidity, and results in about 8 pints of summery salsa to enjoy the rest of the year.
A spice lover's condiment! Flavorful and juicy yellow tomatoes are matched with spicy habanero peppers and laced with cumin for a flavorful and spicy salsa.
This recipe makes a big, spicy batch. I had big chunks of tomato and chilies just like I like it and I didn’t use the food processor and make extra dishes to wash. Score!
It's time to get the tomatoes in if you haven't yet . . . and if you have a glut, or a preserving share from a CSA then you might be wondering what to do with 50 pounds of tomatoes . . .
Unless you use bland paste tomatoes or tomato paste, canned tomato salsa usually turns out runny. Here's a tastier way to make thick salsa.
Charred tomatoes, peppers and onions cook up into an especially tasty salsa.
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