[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.

[nikos1121]

Do you heat the salsa in jars then cool it sealing the jars? How long does it last?

[nikos1121]

You know you can make just about anything fresh. I like oysters, but I can’t stand buying cocktail sauce because it goes bad, plus look at all the shyte they put in those jars.

I draw some up as I need it, ketchup, paste, horseradish, lemon, splash of rice vinegar, salt and pepper.

I bet your salsa smells wonderful. I can smell a dish and know it’s good. I taste just to find tune the seasoning.

Also, don’t you love those idiot politicians in New York who want to outlaw salt in restaurants. Salt enhances taste when you cook with it. There should be no need to add salt, but you need salt when you’re cooking.

BTW, that’s a date breaker. You go to a fancy restaurant, your date is served a nice warm pasta dish, and she salts it without even tasting it first. Last time that happened I threw the cash on the table and walked...*

*Just kidding of course.