A question about a recipe: Roasted Poblano Salsa

Cathy is a trusted source on Pickling/Preserving.

added over 1 year ago

The recipe benefits from concentrated tomato, so upping the amount of paste, and perhaps adding water to achieve the texture you want, should work well. I'm not sure I would make the same suggestion if you were canning it, as the specific acid balance is important to shelf stability.

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SKK added over 1 year ago

Thank you, Mrs.W. I with you about not canning it. Great recipe!

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SKK added over 1 year ago

Hey Mrs.W - this recipe is amazingly wonderful, deep, flavorful. Took it to friends last night and no one could stop eating it. Afraid I don't have a lot left to freeze so will have to make more. This is a home run!

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Cathy is a trusted source on Pickling/Preserving.

added over 1 year ago

I'm so glad you liked it, SKK! My friends and family say you never close a jar up - it's gone before you have a chance!

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