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Response to Le Taz Hot (Original post)

Sun Jul 29, 2012, 12:54 AM

9. Update on the Cooked Salsa for canning

Tried RedEarth's recipe (Post #3) and it was perfect! Made 15 4-oz. jars which should last until next canning season.

Bought Roma's, Jalapenos, onions and cilantro from the Vineyard Farmers Market from farms in Hanford and Kingsburg (local farming communities). The green peppers came from the garden and the salsa turned out to be a PERFECT use for them.

For anyone trying this recipe, use the "modified" version at the bottom of the page.

Thanks, RedEarth!

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Arrow 9 replies Author Time Post
Le Taz Hot Jul 2012 OP
mopinko Jul 2012 #1
Le Taz Hot Jul 2012 #2
Le Taz Hot Jul 2012 #7
RedEarth Jul 2012 #3
Le Taz Hot Jul 2012 #4
mopinko Jul 2012 #8
likesmountains 52 Jul 2012 #5
Le Taz Hot Jul 2012 #6
LineNew Reply Update on the Cooked Salsa for canning
Le Taz Hot Jul 2012 #9
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