WaterfowlForum.Net

Hey Assa, were you the one that was canning salsa? I've got copious amounts of tomatoes coming out of the garden and need something to do with them. whats your recipe?

That's cool. I like tomatoes and cucumbers in vinegar. Love fried green tomatoes. Wife and girls love salsa. Reckon I need to plant some maters next summer.

capt1972 wrote:Hey Assa, were you the one that was canning salsa? I've got copious amounts of tomatoes coming out of the garden and need something to do with them. whats your recipe?

I think AB and Assa do it for sure. I wouldn't put it past Reb, and a few others either...

Willie wrote:That's cool. I like tomatoes and cucumbers in vinegar. Love fried green tomatoes. Wife and girls love salsa. Reckon I need to plant some maters next summer.

i feel like I'm turning into a pickle I have eaten soooo much of this!

Mornin Beef wrote:http://www.waterfowlforum.net/viewtopic.php?f=53&t=2218

I remember that thread but I am thinking of the one with pics of tons of maters on a counter top.

Super spicy salsa for ASSA http://www.nypost.com/p/news/national/i ... AjDVC9isjM

I do make both salsa and spaghetti sauce, but found its easier just to skin the tomatoes, run through the food processor, and can that way. I've made some salsa from scratch, but have found I can't grow cilantro for shit, so use the Mrs. Wages packet from Walmart, and add some minced jalapeños. The spaghetti sauce, I stopped pre making, because the spices changed so much over the course of being stored for 8-10 months.

Just canning the processed tomatoes saves time, and lets me make either salsa or sauce as I need it, using the tomatoes as the same base for both. I'll still do about 8 quarts of salsa, but that's it. When that's gone I just make it as I need it.

I'll say this about spaghetti sauce- do NOT put any salt in it until you're ready to ladle it on the noodles, and don't forget sugar. Most recipes I've used have been good, but require almost twice as much sugar as called for in the recipe. When you're tasting it, trying to get the flavor just right, I'll guarantee that 9 times out of 10 what it needs is more sugar, not more basil, oregano, or whatever. But if you overdo the salt, it's horrible. And it's very easy to do, since the water cooks out fairly quickly. Seriously- leave the salt on the shelf until you're ready to eat it. I can't emphasize this enough.

Great tips Assa! thanx

I was the one with the table of tomatoes making a smiley face.

AT, we just killed our last jar of spaghetti sauce from last summer.

Note to Prego...Eat shit and die. Feeding us corn syrup in spaghetti sauce? Shame on you Prego!
lol

You ever put carrots in it? I tried that last year, and it was really good. Chop them up very small, and just add a couple big handfuls.

Carrots in a marinara are mandatory

Hey , "you got your peanut butter on my chocolate..."
Remember them commercials for reeses?
Carrots in spaghetti sauce? Tricking your daughter into eating more veggies or what?

Believe it or not, that's how it started

You see any carrots in there? First spaghetti batch of season. 1.5 gallons of summer going into jars today!
It smells fantasic in my kitchen!

10# roma tomatoes.
Two large onions.
Three green peppers.
Six cloves of garlic.
THATS IT. Simple and good. We add meat, mushrooms, and tomato paste when we finally eat it.

Back on topic.
My wife has a friend at work that is mexican. Her friend says to grill the tomatoes you use in salsa. Gives it a smokey n sweet flavor.
Might try that.

aunt betty wrote:Hey , "you got your peanut butter on my chocolate..."
Remember them commercials for reeses?
Carrots in spaghetti sauce? Tricking your daughter into eating more veggies or what?

nope, right from Italy, the sweetness of the carrots works real well with the acid of the maters

There sure as hell isn't green peppers in spahegetti sauce

jehler wrote:There sure as hell isn't green peppers in spahegetti sauce

X2 on that and the carrots. Also where's tge celery?

rebelp74 wrote:

jehler wrote:There sure as hell isn't green peppers in spahegetti sauce

X2 on that and the carrots. Also where's tge celery?

celery? This ain't a piquant

Vincent is never around when his opinion is actually worth something. Earth to Lil Italy, PA.

jehler wrote:

rebelp74 wrote:

jehler wrote:There sure as hell isn't green peppers in spahegetti sauce

X2 on that and the carrots. Also where's tge celery?

celery? This ain't a piquant

Celery, carrot and onion is a maripoue(spelling?). Not onion, celery, and bell pepper aka the coonass trinity.

Bayou chefs. Cant agree on anything. Cant even agree on what kinda fire to use.

It is done. There aint any fucking carrots in there. 50/50 chance it will kill you.
Take it or leave it.

Can't believe you didn't put carrots in at least one batch.

assateague wrote:Can't believe you didn't put carrots in at least one batch.

Cant believe you cant believe. I hate carrots. Ok?
50/50 chance you cant believe that either.
Maybe if they were in Michigan Maple Syrup it would improve the flavor and aftertaste...
However, I doubt you can get the Michigan guys to try that.
Carrot-ghetti. Crackin me up.

Sort of like pepper-ghetti.

By the time you eat it...what peppers? They cook down. Still am gunna be close minded on the carrots.
Sorry. Green eggs n ham.