Nothing says fall like a kitchen that smells like peppers and tomatoes cooking in the roaster. This year I decided to start of the preserving with some salsa made from our garden.

I don't like to follow anybody's recipe specifically, because it's mostly done to taste. The steps I follow are rinsing the tomatoes, floating them in a pot of boiling water until the skins begin to crack and transferring to a bowl of cold water to aid in the peeling process. I find that if they sit in the cold water for about 15 minutes that they are much easier to peel and core. (of course keeping the skins and cores to put into our compost bin)

Next I like to chop about 1/3 of the onions I plan on using. Simply peel and quarter to size for the chopper. I pulse it several times to make them very fine. I also do this with about 1/3 of the sweet red and green peppers to make the flavors really combine with the juices from the tomatoes. Then I take the remaining 2/3 of the onions and green/red sweet peppers and cut them into large size chunks and add to the tomato mixture.

Now here's where you pick your degree of hotness. Rather than adding the hot peppers in chunks (I hate getting one hot bite) I cap off the peppers and cut them down whole, leaving the seeds intact (because we all know that's where the heat is). Add them to the chopper and pulse down to an extremely fine consistency.

I season with the usual...salt, pepper, garlic salt/powder, sugar and vinegar. I taste test regularly to check the spice and vary it as needed. After cooking for about 12 hours on very low temps...cool...and bag in serving sizes for the freezer. I use to can in jars, but freezing keeps the flavor so much better, in my opinion. Now in the middle of winter when you get a hankering for the taste of fall, just thaw out some home-made salsa and 'ole!

Source: http://zombiemomsundeadtipsandrecipes.blogspot.com/2010/08/harvest-creationsautumn-salsa.html

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Somewhere between Mexico and Japan lies the aim of this salty snack from Japan. It is called CRATZ (which sounds like a sound alike swear a kid would say at school) and the flavor is Mexican chicken flavor and it is supposed to have almonds somewhere in the mix.

1- It smells like upscale dry pet food.

2- I expected this to go many different ways in the arena of taste but I didn't guess correctly.

3-Salty Salty Salty

4-This snack is so sodium laden that I bet it would give a bullion cube a run for its money.

5- Intense is an understatement. After one tiny chunk I was finished with this experiment. Yet for the sake of science I had another just to make sure. No other taste really comes to the for front and now that I had seconds I think it made my breath smell a little like pee.

Yep, this is not for me. According to the packaging I am guessing you should eat this with a cold beer but why you would want to ruin a perfectly good beer experience with this is beyond me. Even the poor quality beer I drink doesn't deserve that sort of treatment. Maybe the makers of this snack had actual snacks from Mexico and thought they should lower the bar. I don't know for sure but that seems the most logical to me. Please excuse me I need to brush my teeth again.

Source: http://dirkzaster.blogspot.com/2010/08/foord-blorg-crunchy-snackies_26.html

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