This has been a bountiful summer for our garden. And I say “our” completely facetiously. It’s Tim’s garden, from concept to building the raised beds to planting to harvesting. He does an amazing job, all with the ultimate purpose of making hot salsa.
I did jump in and help by canning spaghetti sauce, using the recipe here. It was my first experience at it, and it sure was a lot of work! Tim had already frozen some tomatoes so I had to thaw those, take the skins off and blanche the fresh ones and remove those skins as well. Of course, I had to prepare the jars by washing them and sterilizing the lids. Then I cooked the sauce itself. As with most everything else I make, I deviated from the recipe somewhat. We had spaghetti that night and the sauce was good but needed thickening (which I will do when I make individual batches in the crock pot) but the taste was excellent. Not so sure I’ll do the sauce again. Little House on the Prairie, I’m not.
Here is the making of the hot salsa. All I know is it involves tomatoes, peppers of all kinds and intensities (including one of the hottest in the world, the ghost pepper), apple cider vinegar and I don’t know what else. The house stinks smells quite pungent.
Just a day in the life 🙂
Linking with Ni Hao Y’all