[nikos1121]

I have a tendency of accumulating jars of opened jams and preserves. They’re in the frig, of course, but eventually I throw them away.

Then I got the idea to use them in BBQ sauces or after you’ve cooked a steak and combine it with the drippings, wine and mustard ketchup and deglaze the pan. I’m wondering I a tablespoon in your salsa would work.

[Just mythoughts]

Yes... I love to use plum jelly or plum sauce, particularly in bbq sauce. My children got me started making salsa. Now they live states away, they get it as Christmas presents. Amish paste and Roma's make the best, more pulp, less juice. I make a Lemon Boy tomato salsa, fun color, that they love. I just drain the liquid and can it to season rice, or black beans and rice, or soups.

[hoosiermama]

The story about what actually happened in Rio with pictures that I sent to drudge yesterday is up there. I’m sure mine wasn’t the only tip. But it’s a reminder “if you see something say something!”
Truth will out