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| After reading so many great comments, I was curious and wanted to try this. But after having Texas chili in Nebraska and Fajitas in Missouri, I was also apprehensive. I made a single serving of the recipe last night (minus sugar and paste), just to taste, and dh liked it. (Just like Mikey.) He had it for breakfast this morning.
Huevos con salsa muy buena! Muchas gracias, Annie. We plan on canning some now, but I'm confused about the amount of vinegar. I found a post from 2005 that said 1/3 cup vinegar, if using water bath increase to 1 cup. But every recent posting of the recipe just says 1 cup. Which is it? |
This post was edited by marti8a on Sun, Jul 21, 13 at 12:48
Follow-Up Postings:
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| 1 cup. |
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| Yes the 1/3 cup was from way back when the recipe had been approved for pressure canning. The approval was later withdrawn. 1 cup is required. But I will add that many of us have found we prefer it with 1/2 cup vinegar and 1/2 cup bottled lime juice. It is a safe option since the lime juice is more acidic than the vinegar and lime juice always lends itself well to salsas. Dave |
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