Guest guest Posted February 25, 2010 Report Share Posted February 25, 2010 I primarily use those in the famous " Bell " cookbook for canning foods. There's three or four there that work for me depending upon what's available. I make salsa when I have the harvest, and usually enough to last until the next harvest. A key thing is that tomatillos can be subbed with green tomatoes (nice to know before the first freeze if you've tomatoes not having ripened yet). A quick Google search yielded the follow site that might be useful for you (I honestly don't have the time to type in a bunch of recipes, my apologies... between my blog, work on my, ahem, cookbook, my contract work, I'm swamped). But, this should help: http://www.great-salsa.com/salsa-recipes.html Key ingredients I like to use (not always altogether): tomatoes garlic (lotsa garlic) hot peppers, any kind sweet peppers cumin lemon juice salt onions or scallions cucumbers (yup... a " Fiesta " Salsa from Bell) zucchini (it works) The Bell cookbook is usually found where you buy canning supplies and is quite cheap, around $6 if memory serves. Best, Mark http://www.soulveggie.com Quote Link to comment Share on other sites More sharing options...
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