I started a garden with the intention of making my own salsa, but the pepper have all come in before the tomatos. I have a lot of "salsa green" peppers (they look like green chilis), the red chilis are still growing.
How should I preserve them so I can still put them in salsa in a month? Should I pickle them, dry them, grill them, or make them into a green chili paste?
Or should I just make green tomato salsa?
2007-07-09
03:27:44
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6 answers
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asked by
Kathleen D
1
in
Cooking & Recipes