I canned salsa today.
Yep, the canning process went fine, but the actual Salsa making process did NOT!
I tried two different recipes.
In one I used Roma tomatoes and in the other "slicing" tomatoes (large round ones).
Fresh cilantro, onions and LOTS of Jalapenos...mmm.
you NOPE!
1st batch got triple the oregano... thus spaghetti salsa (ooops).
2nd batch was too vinagery (is that even a word?) and a bit runny.
Now what?
I cant give them away!
I just hope my family eats it!
Does anyone have a good salsa canning recipe?
I mean a really yummy one.
HELP PLEASE?
No comments:
Post a Comment