Ahhh spicy sweet salsa...pass me the chips!!

Job well done...enjoy!

Cheers!
Susie

Looks great! Annie's salsa is addicting, isn't it? Yum!

Looks great Marigene!!

I was planning on making some salsa too. And thanks for the tip on the tomato paste and sugar!

Shoot I just noticed that the Annie's recipe calls for a pressure canner which I don't have. Can't I use a BWB instead?

Michelle

that's a beautiful pic, marigene! annie has sent me some and it really is good stuff. i'm sure your friends will love it!

Congrats! It looks great.

You have very lucky friends indeed :-)

Alexa

C'est beau!

Beautiful! Great Job!

You can make Annie's salsa in a BWB but you have to increase the vinegar. Some people actually like that tangy version of Annie's salsa better.

So it's 1/3 cup vinegar for the PC, 1 cup vinegar for BWB. Process 15 minutes in the water bath, half-pints or pints. (Not quarts even if you do eat that much at one session!)

Carol

Congratulations Marigene! They look so pretty and you did a wonderful job with the photo.

Beverly

Very pretty Marigene-- looks just like what's sitting on my kitchen table. Tho wimp that I am I only used 2 sm jalapenos.Hubby scarfed up the 1/3 c or so from scraping the pot & declared it perfect with a bowl of corn chips.

Diane

Great looking salsa Marigene!

Guess you are no longer a Annie's Salsa virgin.... you did it!!! :))

Nancy

Wow, Marigene! I have never canned (Jarred) anything except jelly! They look lovely and a great gift for salsa lovers..

Thanks Carol for the info on the BWB. I made a note of it in my copy of the recipe as I should be getting my tomatoes in the next week or so.

Michelle

I love Annie's salsa. I have the peppers chopped and 20 pounds plus of tomatoes ready to be worked with. Now to contend with the 3 litle monsters ( add that Hayden has his days and nights mixed up) and 100+ temps expected today. But my mom is coming back up today and boy did I miss her this weekend. I am still awefully sore and the incision is still pulling and I am ready to be back to 100 percent.

Stacie

Good job! I opened my last jar of the 2006 batch last week. I hope to get some good tomatoes at the farmers market or local produce stand so I can make some in the next week or so.

I am going to decrease the sugar just a tad, too. It is just so darn good!

Linda

That's a beautiful edible display..are those pints? If so, that's a whole lotta tomatoes then. ;-) Maureen

Marigene, I often leave out the sugar, especially when my homegrown tomatoes are at their sweetest. Ashley likes it sweet, though, she's a kid. (grin) The paste was simply for the texture, I like my salsa thick and chunky.

Michelle, the first draft of the recipe called for pressure canning because I wanted to be certain the acidity level was safe enough to water bath. It took MSU several years to agree with me on the amount of vinegar needed to water bath the stuff, but they finally came through!

My cilantro is ready, I have jalapenos, the onions are ready to be pulled. Come on tomatoes, turn red! I'm down to 2 jars...

Annie