Anne McAlpine: July 29, 2021

I recently had another request to share my salsa recipe again. I prefer to make it with just a little spice so I only use 2 peppers in a batch. I usually make two batches – one mild and one spicy. Be sure to keep them separate as they cool so you can label them before storing. I used to do lots of canning but this year I am only making dill pickles for my family and salsa because I add it to a lot of different things. It is great when added to meatloaf and scrambled eggs.

I had part of a package of the medium sized whole grain tortillas left over and so I cut them into triangles and baked them. I sprinkled sea salt over them after putting them on the baking sheet and they turned out really well. Be careful to not overlap them before baking.