Salsa!!

I know I've posted this before, but here is a refresher (for you Torrie!).  I also know it's a little early to start thinking about summer/fall canning, but here goes:

Salsa
6# tomatoes (13 1/2 cups) - chopped & peeled
5-6 jalepenos (no seeds) - chopped
2 onions - chopped
1 1/2 bell peppers - chopped
4 cloves garlic - minced
2 TBSP. salt
1 TBSP. mexican oregano
1 bunch cilantro - chopped
2/3 cup apple cider vinegar
1 - 6oz can tomato paste
1 - 4oz can diced green chiles
10 hot yellow wax peppers - chopped

Cook down for atleast 1 hour
Process PINTS in Boiling water bath canner for 20 minutes.
Makes 6-8 pints

It is fairly mild, but I rarely stick to this exact recipe anymore.  I usually add a variety of peppers from the garden and mix it up a little.  

Key Lime Pie

I bought the BIG bag of limes last week and needed a use for them.  This was the perfect solution.  Key Lime Pie.  I had read about it about a month ago from the Pioneer Woman cooking blog.  I had a little help making it - and it turned out great.  Yum!  I have another one in the fridge now - maybe I'll go have a sliver for an after breakfast snack. . . . . . .

Bread

I know I've posted about sourdough before, but I think I may have found the perfect recipe for a great couple of loaves of sourdough bread.  The secret is patience.  I don't have much of it, but I really did it this time - I think it was a total of 18 hours of rising time.  Other than that, it's the simplest, no knead bread ever.  And it tastes like the good stuff you guy at the market.  So really, don't be scared of sourdough.  It's a little intimidating at first, but once you get the hang of it, it's pretty darn good.