Monday, August 25, 2014
So far, I've made a couple small batches of salsa. I think there are more on the way this week--which makes me very happy about my stash of dried hot peppers. My peppers this year did nothing much, I think it was too cool for their liking, but I have jalapenos, cherry bomb and some crazy super hot pepper I call Kim's Mystery Pepper (after my lovely friend who grows them) in storage. All I do is rehydrate them in hot water for an hour or so, chop up, and add to the salsa. They work just as nicely as fresh ones, and when you're canning the lot anyway, what does it really matter if they are fresh from the garden this year, or last? The salsa comes out lovely regardless. And when life hands you tomatoes, salsa is where it's at.