Ask the Goats is a weekly feature in which we, your loyal goats, attempt to answer your questions about growing, making, eating, and preserving food. Send us your questions at email@example.com.
Q. I am new at canning! My confusion comes from this: I make my own fire roasted salsa. I fire roast the fresh tomatoes, […]
For the August canjam, I made what I made almost exactly a year ago today: salsa verde. And because I am creature of habit, I’ll say pretty much what I said in last year’s post: there are shockingly few published instructions available for canning tomatillos. Most of these recipes treat tomatillos like tomatoes, adding acid, […]
Remember the only-slightly-weird sweet pepper salsa that I canned back at the beginning of September? It’s really not bad—but since it does taste more like gazpacho than true salsa, I couldn’t quite imagine putting it on chips. Hmmm, I thought. What goes well with tomatoes, peppers, onions, and vinegar? Actually: a lot. You could probably […]
My problem with homemade canned tomato salsa is that it always ends up tasting cooked—but not in a good way—from the canning process. It’s as if you made a batch of pico de gallo, boiled it for 20 minutes, then chilled it and served it. Nothin’ but nasty. I’ve eventually come to the conclusion that […]
You’ve heard about my gardening woes. Fortunately, not all is lost: I am growing a bumper crop of tomatillos. For the uninitiated, tomatillos are closely related to tomatoes, except that they’re green and grow in husks. The husks puff up when the plant starts to set fruit, and when the fruit fills the husk, they’re […]