Salsa Man

[eyeguy 54]

10?? I had36, only 24 left! goes fast LOL

[hockeybc69]

Thats batch 1. A few more to go for sure. Gotta make some different heat levels and flavors.

I am going to try your recipe out for sure.

I was going to tackle making some more refrigerator pickles. I am sick of being in the kitchen. LOL

[eyeguy 54]

well are ya gonna share what ya did?? heehee

[P_Norts]

Thanks for the info guys. Here is my concern, I researched this on the net and We love Papa Norts recipe for salsa, but a web sites were very specific about the ingredients used due to food safety. For instance this site http://www.pickyourown.org/salsa.htm. Reading it under step #10 IMPORTANT and FAQ's #2. Papa Norts uses no specific amounts of things, just makes it by taste. I don't want him poisioning anyone, especially me. Thoughts???

Mama

[eyeguy 54]

25 years the same recipe. so far so good :>)

[Mrs Boilerman]

I think salsa is about going with the flow... no real rules, just make it the way you like it, whether that be hot or mild.

I use surgical gloves to cut up the hot stuff (grabbed a handful from our rescue van) and leave the seeds in the chili peppers, but take them out of my mariachis and jalapas. I have a mini Oscar foor processor that is handy. Just throw a few chunks of hot pepper in, hit the button, and I have little shredded peppers.

I personally believe that food shouldnt hurt when you eat it, so I tend to stick to medium and mild. My peppers are way hotter this year because of the tropical growing season.

If you get pepper juice on your hands, neutrilize by rubbing milk on your hands and sugar on your cutting board.

[Gordie]

Anyone ever put sweet corn in the mix I just got done with another batch but this time its corn salsa

[hockeybc69]

Yep. Sweet corn was added in my batch a couple weeks ago. My wifes batch we added sweet corn and black beans....... I hat to say it..... Hers is really dammmm goood............ SHHH. LOL

[Gordie]

I like the black beans idea thanks