I put up 8 pints of salsa this morning. I added a little twist. I used my regular recipe of tomatoes, onions, jalapeños, and tomato paste. I reserved half of my chopped jalapeños to put in there, along with two jars of chopped dehydrated onions, after the cooking was over. The minced onions seemed to add a little thickness. I'm hoping that the acid in the tomatoes and the vinegar will pickle the jalapeños.
Quail hunting is like walking into, and out of a beautiful painting all day long. Gene Hill