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Rockin' Salsa
August 24, 2009

Taste is fantastic. family wondered why in the world I was spending 10 hrs on my feet to make something we can get at walmart for a few dollars. Cause it's ROCKIN! They agreed- it turned out great and we ate a lot fresh. This was a fun way to use up extra produce from the garden. I'm completely new to canning but it wasn't hard. Instead of cooking off the water I ladled it out carefully so as not to pick up the chunks. Worked like a charm. But (I'm very frugal) I saved the juice and made "taco soup" with it later. To the salsa I also added chopped fresh oregano & parsley from the garden, and more cumin b/c we like that flavor. Tomato paste is essential- makes it thick and rich. I had no idea what "6 lbs" of tomatoes was b/c we had no scale... I "guesstemated" But later discovered this to be a dangerous thing in canning. Tomatoes provide the acid that kills Clostridium botulinum (the little anaerobic buggers that make the tasteless toxin responsible for deadly Botulism) thus having the right proportion to the low-acid onions and peppers is ESSENTIAL. Learning after the fact, I had a mild freak-out b/c I had added extra onions (we grew A LOT) & extra peppers to my batch. I ended up throwing out all my hard work which, as a frugal woman was EXTREMELY painful. But...this was NOT the recipes fault, this was MY fault. I had to write this in the review to save my fellow newbies from a similar mistake. FOLLOW THE RECIPE! Or use a pressure canner.

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