Whistlebritches wrote:21 pints of regular today.........next Saturday is peach mango salsa day for wifey and mom,super hot jalapeno day for me and my stepdad.
I've not tried pineapple infused..........you mind sharing your recipe?
Ron, when it comes to making ours with fruit /s added as well as HOT peppers....I make up the entire 3.5 gal, pot we have just like I was making regular salsa. Then lastly I grill the fruits and HOT peppers ( pineapple sliced into 1/2" - 3/4" slabs right on the grill ) bout 4-5min per side. remove core and outer skin after it's cooled. This year I added two whole pineapple to approximately 1 1/2 gal. of salsa.
I just use a smaller pot 3-4 Qt. to redistribute the salsa into and add fruits / peppers " to taste " Yesterday while my bride went to the fair with our daughter and her BF...I went to visit the veggie-man, by days end I have another (3.5) gal. ready to be jarred up today. This batch has got some habanero and jalepeno's waiting to be added to a batch ( for me and those who like it HOT. )
Up until two years ago we always planted our own garden for just this purpose...after getting virtually skunked the last cpl years we said screw this. We now take the $100 we'd spend on plants etc. and BUY the ole farmers veggies just down the road a wayz. WINNING