In article >, Frogleg
> wrote:

> On Sat, 11 Oct 2003 18:27:09 -0500, Melba's Jammin'
> > wrote:
>
> >Blair P. Houghton > wrote:
> >(snip)
> >> (Most good) Salsa shouldn't contain vinegar.
> >
> >If you're canning it, though, Blair, the tested and blessed recipes now
> >have some vinegar to guarantee a low enough pH level for safe waterbath
> >processing. Bob (zxcvbob) has made some and says it's not bad and
> >better than he expected. If I were going to can it, I'd use the vinegar
> >and perhaps add a **little** baking soda at serving time to de-acidify
> >it and make it not so tangy.
>
> I make my salsa (not canned) with fancy-schmancy red wine vinegar in
> place of lime juice because I like the flavor. Was it you, Barb, who
> confessed to drinking the 'juice' at the bottom of the bowl like I do?
> Ummm.

Never! How uncouth! Um, have you finished scooping the stuff outta
that bowl yet? Why'ncha pass it over here for a sec.
--
-Barb (www.jamlady.eboard.com updated 10-10-03; check the PickleHats tab)