Re: Holiday Food

wow this sounds wonderful... would you share you salsa recipe?  I am sorta
famous in our family for making fresh salsa... but I have never been able to
can it.  I use fresh tomatoes, onion, cilantro, lime juice... not measuring
any of these items... just go by the color of the entire salsa...  salt and
then the final ingredient is Mexican stewed tomatoes... I started using this
in the winter to help out the terrible store bought tomatoes... then decided
it helped it to last longer.  Probably the preservatives!
Patricia
----- Original Message ----- 
From: "james singer" <jsinger@igc.org>
To: <gardenchat@hort.net>
Sent: Sunday, December 28, 2003 4:55 AM
Subject: Re: [CHAT] Holiday Food


> I make and can my own salsa. When I fix black eyes, I add a half pint
> of home made salsa to the pot. It makes a big difference. I also use
> chicken stock rather than water and the end of the christmas ham rather
> than hocks or jowls.
>
>
> On Saturday, December 27, 2003, at 06:34 PM, Aplfgcnys@aol.com wrote:
>
> > In a message dated 12/27/2003 6:18:56 PM Eastern Standard Time,
> > Zemuly@aol.com writes:
> >
> >> That will spice them up.  When I was little that was the
> >> only way I could eat them because they are virtually tasteless by
> >> themselves.
> >> zem
> >>
> >
> > Not if you cook them with a hambone, or better, a couple of links of
> > well-seasoned sausage, and an appropriate amount of chopped onions.
> > Some diced
> > carrots are a good addition.  Properly seasoned, they are delicious.
> > Years ago we used to hold a large open-house party on New Years, with
> > quite
> > a lot of fancy and elegant foods.  I always had a pot of black-eyed
> > peas in
> > the kitchen for "true believers."  Quite a few people, including one
> > gentleman
> > who was at least a millionaire, would always go looking for them.
> > Haven't
> > done that for years, but I always have the peas.
> >
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> >
> Island Jim
> Southwest Florida
> Zone 10
>
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