i was talking about this over in the immortality thread and i did not notice a similar thread anywhere else.
what led me to start this thread has to do with the fact that this afternoon i have spent the past 2 hours or so peeling and chopping 8 kilos of fresh field tomatoes provided to me at no cost by an acquaintance who is a friend of my mother’s. my wife has been picking through cilantro as has my younger son who has also been chopping poblano peppers and grating some large white onions. (strangely enough, the system just told me topic was similar to a pre-existing topic about chelsea manning, which amuses me).
i am making salsa today. the poblanos along with two chopped jalapenos which have been scrupulously de-seeded and deveined will form the basis of all the rest of the salsa we make today. in this form along with lime juice and apple cider vinegar to acidify the mixture and some simple seasonings like ground ancho chili powder, cumin powder, salt, black pepper, and sugar will be the mild version. i will add a multitude of chopped jalapenos much less scrupulously reduced in heat for the medium, and then a multitude of chopped habaneros for the hot version.
i encourage anyone with any skills along the lines of the topic title to share and comment as the like. i’ll post some photos of the process and the product as time permits later. i decided to take ten once i got the tomatoes processed and cool off.