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Old 01-12-2016, 12:05 PM   #31
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Originally Posted by Steve Kroll View Post
I make a lot of things from scratch, including wine, sauerkraut, mustard, hot sauces, ketchup, mayo, salsa, pickles, and other canned items. I've also dabbled at cheese making.

I actually purchase very few foods that come in a box, can, or jar.
Pretty much the same here, except I make vinegars more often than wine!
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Old 01-12-2016, 01:28 PM   #32
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Originally Posted by creative View Post
Whenever I buy jam/marmalade, it is always too sweet for me so I always add some lemon juice or lime juice until it has the tanginess I like. I just stir it in; makes it marginally less thick.
That is a great idea. I hate diabetic foods. So I avoid jams and jellies. By using your trick, I can have a small amount.
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Old 01-12-2016, 03:13 PM   #33
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Thanks GG. No hot sauce for me though. It really tears up my stomach. And I used to eat Italian sausages that were mostly red with hot ground pepper in them. I thought nothing of eating 4-6 in a sitting.
You can always just leave it out.
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Old 01-12-2016, 04:44 PM   #34
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You can always just leave it out.
I do. I have a jar salsa in the fridge for Pirate. I keep it way in the back.
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Old 01-12-2016, 10:40 PM   #35
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I do. I have a jar salsa in the fridge for Pirate. I keep it way in the back.
Hm? I thought we were talking about barbecue sauce...
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Old 01-13-2016, 08:04 AM   #36
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Hm? I thought we were talking about barbecue sauce...
We are. I was just making a point that any food containing heat from hot peppers I try to keep hidden. And that includes BBQ sauce and salsa. I miss it.
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Old 01-13-2016, 11:22 AM   #37
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I do. I have a jar salsa in the fridge for Pirate. I keep it way in the back.
A simple not too spicy salsa is this:
1 can diced tomatoes, drained
1 oz tomato paste
1/3 of a bunch of cilantro or parsley
1/4 tsp chili flakes
1/4 c onion
1 garlic clove
Juice of one lime

directions:
1. Pulse onion, garlic, cilantro, lime juice, chili flakes in food processor.
2. Add drained tomatoes. Pulse 3-4 times.
3. Add tomato paste. Pulse 2-3 times.
Taste. Adjust lime, add salt. You can omit the chili flakes or heat this up adding jalapeņos, etc. When chopping the onion, etc. If you want ketchup, keep pulsing. If you want a "chunky" salsa, underpulse. Reduce the drained tomato juice or freeze it to add to soups. In the fridge, this keeps for a week. In the freezer, 3 months.
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Old 01-13-2016, 11:57 AM   #38
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One of my favorite "knock offs" is Sonny's original BBQ sauce.
I spent many years tasting it before I figured it out.

Last time we ate in Sonny's, everything had changed including the ribs.
When I asked the server what style was the original from the 70's and she said she had no idea.
It was okay. Not like i remembered.
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Old 01-13-2016, 01:24 PM   #39
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Originally Posted by CWS4322 View Post
A simple not too spicy salsa is this:
1 can diced tomatoes, drained
1 oz tomato paste
1/3 of a bunch of cilantro or parsley
1/4 tsp chili flakes
1/4 c onion
1 garlic clove
Juice of one lime

directions:
1. Pulse onion, garlic, cilantro, lime juice, chili flakes in food processor.
2. Add drained tomatoes. Pulse 3-4 times.
3. Add tomato paste. Pulse 2-3 times.
Taste. Adjust lime, add salt. You can omit the chili flakes or heat this up adding jalapeņos, etc. When chopping the onion, etc. If you want ketchup, keep pulsing. If you want a "chunky" salsa, underpulse. Reduce the drained tomato juice or freeze it to add to soups. In the fridge, this keeps for a week. In the freezer, 3 months.
Thanks CWS. I will put just a tiny pinch of the chili flakes in. Just enough to give it the flavor, but not enough to tear my tummy apart. Parsley for me. I have had cilantro a few times and I am one of those that think it taste like soap.
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