Salsa in five photos -
Since I've been carrying on about the salsa I've decided to photograph the process. Paul was extremely amused that I'd take photos of tomatoes and hot peppers, but tough luck. In the past, the salsa I've made, I've left it raw, so it is more of a pico, but because I planned to water bath this batch (having two quart jars of the raw stuff in the fridge), I decided to cook it, as recipes recommend. The key to peeling the peppers is to roast them and then immediately put them in a plastic bag, which sounds so odd, but in a few moments, when the peppers have cooled, the skin peels right off. You have to take out the seeds when you skin the peppers, or otherwise, you'll not be able to eat the salsa, as the much of the heat is in the seeds.

Now, I've canned before, but it was around 25 years ago, so I'm hoping I don't have to reprocess these - tomorrow, I'll check to see if the seal is OK. I suffer from lack of a jar lifter. I guess I'll have to order one from the Internet, as I haven't been able to find one locally.

I decided to get all the tomatoes out of the way before Ellen gets here tomorrow for the peach extravaganza.


I feel thrifty, and like my grandmother would approve ...