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Discussion Starter · #1 ·
Harveted some veggies today and had some extra so I did some jalapeno canning and made some home made salsa. I was only gonna make half the amount of salsa that I made but the jalapenos I grew were hotter this year than in past so I had to increase the rest of the ingredients to tone down the heat.
Should have a winters worth of jalapenos for chili etc.
Here are some before and after pics.
 

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That's some good looking salsa! Good job!

I watched a chef make salsa on Fox2 this morning with peaches, heirloom tomatoes, jalapeno's, cilantro, onions, lime juice, & honey. She put it on a brick of cream cheese & they said it tasted like peaches & cream.
 

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Discussion Starter · #4 ·
The salsa is really a simple one. Cilantro, lime juice, sugar, salt, purple onion, garlic, jalapenos, and green onion. Turned out great. Anyone ever freeze salsa before? Seems like it should be fine but I was not sure.
 
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