Hot Salsa time
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My sausage making on hold for a little while. Garden in full swing.! Added about 1 cup chopped Jap’s and a cup of onion chopped. Came out just about right, my family liked it cause it has a good kick but not a burning heat. I wanted it hotter ( next batch) lol It made 6 pints with 6 1/2 lbs tomatoes. I wasn’t sure which I wanted more a a big juicy burger with a couple slices of the giant tomato or salsa, salsa
a was on hold over night… salsa.jpg 
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansas
Nice! My garden is coming along slowly. Being in a drought with high winds and 90 degree heat doesn’t help anything.
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tarp We finally got a replacement for the Tomato Strainer I broke so I will be joining you on making some salsa here soon.
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansasreplied to Jonathon on last edited by
Jonathon I’m curious how you broke it, I have one now and I don’t want to break it! (or lose any parts)
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Tex_77 Simply dont drop the auger when you are tossing it and spinning it in the air like an idiot and you should be fine!
Get more help with your processing questions and learn more about processing meat by subscribing to our waltons.com youtube page at https://www.youtube.com/@waltonsinc
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Tex_77 There are countless reasons why I shouldn’t let Jonathon have any fun toys… Somehow, I keep making the mistake over and over again and I keep giving him more fun stuff to play with… Maybe I’ll learn someday? I’m sure Jonathon would have a harder time with anyone else for a boss but me! Lol! JK! Breaking things is part of the job. We push the limits and make the mistakes and share those details so you guys don’t do the same. The tomato strainer has just been a weird ordeal. Jonathon is probably never going to stop getting fun toys, as long as he shares all the good and bad with you all!
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Austin and for everyone else who was wondering you are, in fact, a pretty awesome boss as much as it PAINS me to say that! The funny thing is when I rewatch our podcasts I always am surprised by how much disagreeing we do, I hope people aren’t getting the wrong impression/…maybe we need to add another section to the podcast…what is some alterations that would work well here? Countless compliments?
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator KansasThis post is deleted!
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansasreplied to Joe Hell on last edited by Tex_77
Joe Hell That is innovative, but you aren’t getting the tomato skins removed.
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansasreplied to Joe Hell on last edited by
Joe Hell Gotcha, looks like you are losing a lot of particle definition.
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zbigjeff Sous Vide Team Blue Power User Regular Contributors Cast Ironreplied to Tex_77 on last edited by
Tex_77 So, you leave the skins on the tomatoes when making the pico?
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Tex_77 Team Blue Power User Traeger Primo Grills PK Grills Canning Sous Vide Community Moderator Kansasreplied to zbigjeff on last edited by
zbigjeff Yes, whenever I have ever made pico, or have seen it made, it’s usually just chopped tomatoes, chopped onions, and chopped jalapeno’s, with all the vegetables being fresh (plus salt, lime juice and maybe some garlic).
For salsa on the other hand most if not all call for peeling the tomatoes. It’s probably more of a personal preference thing more than anything.
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zbigjeff Sous Vide Team Blue Power User Regular Contributors Cast Ironreplied to Tex_77 on last edited by
Tex_77 Thanks for the heads up on the tomatoes. I prepare many different concoctions within different cuisines. In the past, I’ve done most of the prep with the chef knife. But, wanted to start using the “grinder” for more applications. Thinking salsas, relishes, pico, vegetarian burgers etc are much less time consuming using the grinder after even including clean up. The world has now opened up. Expanding the process from making sausage blends to other applications is just pure fun. Have a good rest of your day.
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Tex_77 I see peeled tomatoes in storebought pico and salsa, but not with homemade. You aren’t going to catch me peeling tomatoes for that sort of thing.
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Chef Canning Dry Cured Sausage Primo Grills Team Blue Sous Vide Power User Cast Ironreplied to zbigjeff on last edited by
zbigjeff Hey guys, I always leave the tomatoes unpeeled. That’s the only way I have ever seen, and I make gallons of it. I do process mine through a 3/8" dicing for all the vegetables.
