Quote:
H2ODOG said:
Water bath your maters for a minute and then have your kids get off their iPhone for 30 minutes and make them peel the maters for you. Problem solved. Then you can have chunky salsa that you also make them chop into pieces instead of having a puree type salsa. If the kids biatch about it, beat them with the $50 machine.
I'm thinking for the red sauce....this is gonna be the way to go. Looks like I need to be placing an order also.
rb........the skins have a ton of value in them for thick sauce and paste also. Its where all the natural pectin is at in the mater. We cooked down our skins this year, ran them through a mill and a screen and got a thick juice to add to soups or chili. Might wanna try it instead of just tossing out the skins. If you keep cooking it down you get a paste that you can freeze in cup portions in freezer bags.
I run the skin back through the mill until they are dry with nothing left in them. I agree not to waste them but from 20 lbs. of mater I had about two cups of dry skin and seeds left.
|
Re: Mater sauce