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More lime pickling

That chow chow I made the other day? Well, that seems to work on salsa too:

Same as last time, salt the bottom of the jar. Stir and add your ingredients. Mine were:

2 large tomatoes diced
3 habeneros minced
1/2 bell pepper diced
1/2 onion diced
4 cloves of garlic minced
2 sprigs of cilantro minced

Mix 1/3 lime juice to 2/3 water and bring to a boil, pour into jar. Let cool and refrigerate.

2 Responses to “More lime pickling”

  1. Lyle Says:

    I bet that’s some good stuff. Must try.

    I’ve only recently been introduced to the idea of using citrus (lemon or lime) in place of vinegar (citric acid rather than acetic) for pickling. So far I haven’t pickled anything, but did use lemon juice in making a nut-based mayonnaise (it worked nicely).

  2. Jerry Gibbs Says:

    Then dip ‘yer tater chip, masticate, expectorate, then, another chip. Damn, That felt good.

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