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Thread: Pass the Zantac!

  1. #1
    Ross@home Guest

    Default Pass the Zantac!

    Yesterday afternoon Gerry and I made a quadrupled batch (twenty
    500ml jars) of what was supposed to be "spicy" salsa. All produce was
    from our own garden. Our hot peppers have obviously enjoyed this hot
    dry summer. We used the amount called for in the recipe but, I think
    NASA's space program could use this salsa as rocket fuel. My old
    stomach can't take near the amount of "hot" that it could years ago so
    a lot of this stuff will have to be used by folks who can handle it.
    We'll probably make another small batch in the next day or two and cut
    waaaaay back on the hot peppers.
    Gerry thinks this batch is not too bad and she says I'm turning into a
    total wuss. So be it.

    Ross.

  2. #2
    songbird Guest

    Default Re: Pass the Zantac!

    Ross@home wrote:

    > Yesterday afternoon Gerry and I made a quadrupled batch (twenty
    > 500ml jars) of what was supposed to be "spicy" salsa. All produce was
    > from our own garden. Our hot peppers have obviously enjoyed this hot
    > dry summer. We used the amount called for in the recipe but, I think
    > NASA's space program could use this salsa as rocket fuel. My old
    > stomach can't take near the amount of "hot" that it could years ago so
    > a lot of this stuff will have to be used by folks who can handle it.
    > We'll probably make another small batch in the next day or two and cut
    > waaaaay back on the hot peppers.
    > Gerry thinks this batch is not too bad and she says I'm turning into a
    > total wuss. So be it.


    good stuff to have to add to a batch of chili
    or goulash or even a bbq sauce.

    heat tolerance can be regained a little at a
    time.

    but by all means if you wish to remove the
    offending jars i'd be happy to give them a good
    home.


    songbird

  3. #3
    gloria.p Guest

    Default Re: Pass the Zantac!

    On 8/26/2011 9:31 AM, Ross@home wrote:
    > Yesterday afternoon Gerry and I made a quadrupled batch (twenty
    > 500ml jars) of what was supposed to be "spicy" salsa. All produce was
    > from our own garden. Our hot peppers have obviously enjoyed this hot
    > dry summer. We used the amount called for in the recipe but, I think
    > NASA's space program could use this salsa as rocket fuel. My old
    > stomach can't take near the amount of "hot" that it could years ago so
    > a lot of this stuff will have to be used by folks who can handle it.
    > We'll probably make another small batch in the next day or two and cut
    > waaaaay back on the hot peppers.
    > Gerry thinks this batch is not too bad and she says I'm turning into a
    > total wuss. So be it.
    >
    > Ross.



    Can you tone the salsa down as you use it with chopped (fresh or canned)
    tomatoes? Or even sour cream?

    gloria p

  4. #4
    George Shirley Guest

    Default Re: Pass the Zantac!

    On 8/26/2011 10:31 AM, Ross@home wrote:
    > Yesterday afternoon Gerry and I made a quadrupled batch (twenty
    > 500ml jars) of what was supposed to be "spicy" salsa. All produce was
    > from our own garden. Our hot peppers have obviously enjoyed this hot
    > dry summer. We used the amount called for in the recipe but, I think
    > NASA's space program could use this salsa as rocket fuel. My old
    > stomach can't take near the amount of "hot" that it could years ago so
    > a lot of this stuff will have to be used by folks who can handle it.
    > We'll probably make another small batch in the next day or two and cut
    > waaaaay back on the hot peppers.
    > Gerry thinks this batch is not too bad and she says I'm turning into a
    > total wuss. So be it.
    >
    > Ross.

    I'm with you Ross, can't handle the hot stuff anymore either. I seldom
    make salsa but when I do my kids call it "sissy" salsa as it isn't hot
    at all.

    Unfortunately we have gotten very few tomatoes or chiles this year due
    to the two-year drought we're still suffering from. Hardly any figs,
    miniscule amounts of plums and peaches, the Japanese persimmon dropped
    all its fruit and the blackberry vines did nothing. We have a total of
    five quince on the St. John's quince and I'm not sure they will be any
    good. We look to have a bumper crop of kumquats again but I don't think
    you can kill a kumquat tree short of chopping it down and burning it.

    George

  5. #5
    Ross@home Guest

    Default Re: Pass the Zantac!

    On Fri, 26 Aug 2011 11:14:54 -0600, "gloria.p" <[email protected]>
    wrote:

    >On 8/26/2011 9:31 AM, Ross@home wrote:
    >> Yesterday afternoon Gerry and I made a quadrupled batch (twenty
    >> 500ml jars) of what was supposed to be "spicy" salsa. All produce was
    >> from our own garden. Our hot peppers have obviously enjoyed this hot
    >> dry summer. We used the amount called for in the recipe but, I think
    >> NASA's space program could use this salsa as rocket fuel. My old
    >> stomach can't take near the amount of "hot" that it could years ago so
    >> a lot of this stuff will have to be used by folks who can handle it.
    >> We'll probably make another small batch in the next day or two and cut
    >> waaaaay back on the hot peppers.
    >> Gerry thinks this batch is not too bad and she says I'm turning into a
    >> total wuss. So be it.
    >>
    >> Ross.

    >
    >
    >Can you tone the salsa down as you use it with chopped (fresh or canned)
    >tomatoes? Or even sour cream?
    >
    >gloria p


    I'll definitely be diluting it and the sour cream will be at the
    ready. I still really like "hot" food but, it hates me, or at least
    hates my stomach.

    Ross.

  6. #6
    Ross@home Guest

    Default Re: Pass the Zantac!

    On Fri, 26 Aug 2011 12:51:37 -0400, songbird <[email protected]>
    wrote:

    >Ross@home wrote:
    >
    >> Yesterday afternoon Gerry and I made a quadrupled batch (twenty
    >> 500ml jars) of what was supposed to be "spicy" salsa. All produce was
    >> from our own garden. Our hot peppers have obviously enjoyed this hot
    >> dry summer. We used the amount called for in the recipe but, I think
    >> NASA's space program could use this salsa as rocket fuel. My old
    >> stomach can't take near the amount of "hot" that it could years ago so
    >> a lot of this stuff will have to be used by folks who can handle it.
    >> We'll probably make another small batch in the next day or two and cut
    >> waaaaay back on the hot peppers.
    >> Gerry thinks this batch is not too bad and she says I'm turning into a
    >> total wuss. So be it.

    >
    > good stuff to have to add to a batch of chili
    >or goulash or even a bbq sauce.


    I'm sure that's where some of it will find its destiny.
    >
    > heat tolerance can be regained a little at a
    >time.


    As long as I can remember I've enjoyed hot, meaning spicy food but, it
    seems the older I get, the more my stomach complains (I'll be 77 in
    about 6 weeks). I can still handle quite a bit more than some folks,
    my brother says his wife thinks ketchup is too hot ;-).

    >
    > but by all means if you wish to remove the
    >offending jars i'd be happy to give them a good
    >home.


    If you were reasonably close I'd give you some.

    Ross
    Near Cambridge, Ontario, Canada.

  7. #7
    songbird Guest

    Default Re: Pass the Zantac!

    Ross@home wrote:
    >songbird wrote:
    >>Ross@home wrote:
    >>
    >>> Yesterday afternoon Gerry and I made a quadrupled batch (twenty
    >>> 500ml jars) of what was supposed to be "spicy" salsa. All produce was
    >>> from our own garden. Our hot peppers have obviously enjoyed this hot
    >>> dry summer. We used the amount called for in the recipe but, I think
    >>> NASA's space program could use this salsa as rocket fuel. My old
    >>> stomach can't take near the amount of "hot" that it could years ago so
    >>> a lot of this stuff will have to be used by folks who can handle it.
    >>> We'll probably make another small batch in the next day or two and cut
    >>> waaaaay back on the hot peppers.
    >>> Gerry thinks this batch is not too bad and she says I'm turning into a
    >>> total wuss. So be it.

    >>
    >> good stuff to have to add to a batch of chili
    >>or goulash or even a bbq sauce.

    >
    > I'm sure that's where some of it will find its destiny.





    >> heat tolerance can be regained a little at a
    >>time.

    >
    > As long as I can remember I've enjoyed hot, meaning spicy food but, it
    > seems the older I get, the more my stomach complains (I'll be 77 in
    > about 6 weeks). I can still handle quite a bit more than some folks,
    > my brother says his wife thinks ketchup is too hot ;-).


    funny black pepper (ok, more sad to me
    because i love black pepper on cottage
    cheese and mac-n-cheese) bothers me more
    than red or green chili does, but ketchup?!
    wow...

    i've been raised on spicy food, but the
    first hot food i had was from a chinese place
    (mongolian beef with those small red chili
    peppers). we still go there once or twice
    a month. then my sister married a guy who
    had family in Santa Fe and i visited and
    discovered green chili cheese burgers, green
    chili stew and red chili stew (no tomato used
    in this, just garlic, fresh roasted red chili,
    flour, meat some water and a little salt) and...
    dang my mouth is watering.


    >> but by all means if you wish to remove the
    >>offending jars i'd be happy to give them a good
    >>home.

    >
    > If you were reasonably close I'd give you some.




    that would go great with some runny grape jam,
    but i'm too far away from you.

    we are putting up three buckets of tomatoes
    sometime today. a lot are two or more pounds
    each -- had to take pictures and weigh one
    that came in at three pounds, but it broke
    when i picked it. grr. good thing we just
    picked up a few more cases of jars. we'll
    probably need a few more after these too.
    still a lot of fruit out there that's turning.


    songbird

  8. #8
    Ross@home Guest

    Default Re: Pass the Zantac!

    On Fri, 26 Aug 2011 12:24:24 -0500, George Shirley
    <[email protected]> wrote:

    >On 8/26/2011 10:31 AM, Ross@home wrote:
    >> Yesterday afternoon Gerry and I made a quadrupled batch (twenty
    >> 500ml jars) of what was supposed to be "spicy" salsa. All produce was
    >> from our own garden. Our hot peppers have obviously enjoyed this hot
    >> dry summer. We used the amount called for in the recipe but, I think
    >> NASA's space program could use this salsa as rocket fuel. My old
    >> stomach can't take near the amount of "hot" that it could years ago so
    >> a lot of this stuff will have to be used by folks who can handle it.
    >> We'll probably make another small batch in the next day or two and cut
    >> waaaaay back on the hot peppers.
    >> Gerry thinks this batch is not too bad and she says I'm turning into a
    >> total wuss. So be it.
    >>
    >> Ross.

    >I'm with you Ross, can't handle the hot stuff anymore either. I seldom
    >make salsa but when I do my kids call it "sissy" salsa as it isn't hot
    >at all.


    We'll probably be making a batch of that in the next few days.
    >
    >Unfortunately we have gotten very few tomatoes or chiles this year due
    >to the two-year drought we're still suffering from. Hardly any figs,
    >miniscule amounts of plums and peaches, the Japanese persimmon dropped
    >all its fruit and the blackberry vines did nothing. We have a total of
    >five quince on the St. John's quince and I'm not sure they will be any
    >good. We look to have a bumper crop of kumquats again but I don't think
    >you can kill a kumquat tree short of chopping it down and burning it.
    >
    >George


    We don't farm anymore, just rent out the land. The fellow we had for
    many years used to pasture 30 head of cattle here and their water was
    all supplied by our well. That fellow died and the one who now rents
    only puts in between 8 and 10 head. I figure some of the water that
    would have been used by those extra 20+ head of cattle we can now
    afford to put on the garden. (One can rationalize anything.)
    We've had a terribly hot and dry summer but, with the underground drip
    irrigation we're using, much of the garden is doing not too bad.
    Can't say that for the fruit trees though. Very few peaches and the
    few there was were about the size of apricots. Dolgo crab apples the
    size of sour cherries. No apples at all.
    Oh well, maybe next year.

    Ross.

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