Tomatillo Salsa/Salsa Verde
You’ve heard about my gardening woes. Fortunately, not all is lost: I am growing a bumper crop of tomatillos. For the uninitiated, tomatillos are closely related to tomatoes, except that they’re green...
View ArticleRoasted Tomato Salsa
My problem with homemade canned tomato salsa is that it always ends up tasting cooked—but not in a good way—from the canning process. It’s as if you made a batch of pico de gallo, boiled it for 20...
View ArticleCrockpot Chili with Sweet Pepper Salsa
Remember the only-slightly-weird sweet pepper salsa that I canned back at the beginning of September? It’s really not bad—but since it does taste more like gazpacho than true salsa, I couldn’t quite...
View ArticleSalsa Verde Safe for the Water-Bath
For the August canjam, I made what I made almost exactly a year ago today: salsa verde. And because I am creature of habit, I’ll say pretty much what I said in last year’s post: there are shockingly...
View ArticleAsk the Goats: Canning Salsa
Ask the Goats is a weekly feature in which we, your loyal goats, attempt to answer your questions about growing, making, eating, and preserving food. Send us your questions at dorisandjilly@gmail.com....
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