Sounds quite good Paul!

Speyside wrote:

sounds SO good I am going to do a modified version

I've made small amounts of fresh salsa brazillians of times but never roasted anything...never mind everything.

Brilliant!

frankj1 wrote:

Started off with a bit more than a half bushel of tomatoes....8-10 monster vadalias....four large bags of multi color mini sweet peppers....and 16 lrg. hot Hungarians.....two full heads of white German garlic canning salt and black pepper to taste. Gonna slip out in a bit and pick up a pineapple or two and some mango maybe some peaches and make a few different batches again.
EVERYTHING goes on da grill and then gets processed. Have about 2-3 gal. ready to jar and I'm just gettin started. Like a squirrel gettin ready for winter....so am I. 🌫

TMCTLT wrote:

Picked almost a bushel of maters this week,picked up a couple pounds of jalapeno's,few bunches of cilantro and a couple bags of vidalia's and a half gallon of lime juice.........tomorrow is salsa Saturday.Canned about 2 gallons in the last couple weeks........hoping for 2-2 1/2 gallons tomorrow.Should be set for winter

Whistlebritches wrote:

NICE!!!! That is our mission as well Ron to have enough to get through winter ( and some left to share of course ) Ended up getting 28 pints from this batch (12) jars of pineapple infused (2) jars for me of intense heat and (14) jars of regular. Gonna go today and get another 1/2 bushel and start all over, just can't have too much IMHO.

TMCTLT 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?

Whistlebritches wrote:

do you guys chop up everything or do you use a food processor/blender for any of it?

When I make a small batch to have for a couple of days, I just cut up and mix, but a buddy makes some good stuff with canned tomatoes onions cilantro etc and all of it goes in the processor, at certain intervals.

frankj1 wrote:

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 🌫

TMCTLT wrote:

do you guys chop up everything or do you use a food processor/blender for any of it?

When I make a small batch to have for a couple of days, I just cut up and mix, but a buddy makes some good stuff with canned tomatoes onions cilantro etc and all of it goes in the processor, at certain intervals.

frankj1 wrote: