we made all the salsa!
yesterday my mom and i spent over 10 hours, blanching and skinning, then hand-chopping, over 50 lbs of tomatoes. we also cut 10 lbs of bell peppers, 8ish of onion, and about a dozen and a half jalapenos. add some crushed garlic, acid, and spices, cook it in batches in a huge stock pot and you've got yourself enough salsa for 60 x 250 ml jars + 12 x 500 ml jars + more for freezing and some for eating.
it took all day, and some mess, but it was a labour of love, and it was actually pretty fun. also, it tastes damn good. |
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