Making Salsa Today

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Rambo
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Re: Making Salsa Today

Postby Rambo » Mon Jul 13, 2020 1:14 pm

emradguy wrote:Awesome, thank you! I might cut that in half, since I’m the only one in my family who likes “hot” foods.

It’s not that hot but you can tame it by removing the seeds and membranes from the peppers.
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Re: Making Salsa Today

Postby phillymike » Mon Jul 13, 2020 4:40 pm

How many gallons does this make?
Lol


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Rambo
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Re: Making Salsa Today

Postby Rambo » Mon Jul 13, 2020 4:47 pm

phillymike wrote:How many gallons does this make?
Lol


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about 8 pints once you let it cook down. I actually run the tomatoes through my meat grinder on a coarse setting and then cook a lot of the juice out.
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Re: Making Salsa Today

Postby phillymike » Mon Jul 13, 2020 5:16 pm

Thank you sir!


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emradguy
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Re: Making Salsa Today

Postby emradguy » Mon Jul 13, 2020 10:02 pm

Rambo wrote:
emradguy wrote:Awesome, thank you! I might cut that in half, since I’m the only one in my family who likes “hot” foods.

It’s not that hot but you can tame it by removing the seeds and membranes from the peppers.


You haven’t met my wife...lol! When she says, “I don’t like spicy”, she means, this s&!t better not have a single speck of chili pepper of any sort in it! She actually gets really peaved off.
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Rambo
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Re: Making Salsa Today

Postby Rambo » Mon Jul 13, 2020 10:06 pm

Use green bell peppers I guess it would work
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OldUsedParts
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Re: Making Salsa Today

Postby OldUsedParts » Tue Jul 14, 2020 1:17 pm

So would Anaheim and Poblano :tup: :salut:
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