A Trio of Salsa

Last Monday I contributed for the Guacamole add on, and started to dream about rich, creamy guacamole. On Saturday I picked up my Guacamole pack and looked through the bag; avocados, green onion, jalapenos, cilantro, limes and another bag. Inside that bag was a treasure that I was not expecting; dried Chipotle peppers. By the time I got home I had lost interest in the avocados and my sights were firmly set on those wonderful aromatic chipotles. In my conventional basket were 4 big ripe tomatoes, BINGO…Fire Roasted Salsa! It took a couple days before I had time to make the salsa, by then I had remembered the avocados and guacamole.
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Herbs Are Your Friend

by Lisa Y

Occasionally we are fortunate to have the option of adding an herb pack to our Bountiful Baskets. One thing I noticed the last time we had this offering was the hesitation of so many who have never used fresh herbs, either because of fear of the unknown, or because they’ve never had fresh herbs available to them.

In this “mini tutorial I’m going to try to “unlock the mystery” of fresh herbs, give suggestions on using them, and give a couple of tips for drying fresh herbs to use later.
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picture by Miranda Shultz

People say “the way to a man’s heart is through his stomach”. In my experience the way to my man’s heart was through his mother’s stomach. My Mother-In-Law is one of my favorite people. An Idaho farm girl, she is a whiz at making the homey comfort foods of her childhood. Biscuits, pies, fried chickens, and of course anything with potatoes, fill her kitchen with delicious smells and tastes. So- when I came into her life (and her kitchen) sporting the fresh, Southwest flavors I love, she was pulled way out of her comfort zone.
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The Anatomy of a Mango Salsa

It’s alluring… It could be savory, or sweet, but seems somewhat risky in comparison to whipping together a regular pico de gallo. It sounds very sophisticated, but you may be still intimidated.  We are here to help you untangle the anatomy of a mango salsa!
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Tangy Orange Ketchup

One of the blessings I’ve gotten from participating with Bountiful Baskets is the ability to change my family’s opinion about food. In the three years that I’ve been participating and volunteering (and running my own site, and facilitating many other sites in my state), my family has stopped eating at McDonald’s, started eating many more homemade meals, and finally – they’ve started requesting that I make staples for them.
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Food Swapping and Apple Cranberry Conserve

Have you ever participated in a food swap? This idea is something I first came across on the Bountiful Baskets Facebook Page. Someone had mentioned starting one up in Texas, and it got me a bit curious, so I started googling “Food Swap“. It turns out that food swapping is something we’ve probably all been doing all along, just in a more formal setting. The basic premise is that you bring your homemade, home-grown, or foraged food, and swap it for other people’s homemade, home-grown, or foraged food.

It sounded like fun.
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Chili Sauce

Jeanne Gibbons shared this recipe on the Bountiful Baskets Recipes board:

Chili Sauce


  • Chili Sauce (spicy)
  • Makes about 6 pints.
  • 2 cups sweet green peppers, chopped
  • 2 cups chopped onions
  • 24 large tomatoes(4 quarts peeled, cored, chopped)
  • 1 tsp ground allspice
  • 1 tbsp salt
  • 1 1/4 cup vinegar
  • 1 1/2 cup sugar
  • 1 tbsp celery seed
  • 1 tsp ground ginger
  • 1 tsp ground cinnamon
  • 1 tsp ground cloves


  1. Hot Pack
  2. Combine and add all ingredients to a heavy sauce pan
  3. or cast iron skillet. Bring to a boil and simmer 1 to
  4. 2 hours or till desired thickness has been reached.
  5. Stir often to prevent sticking. Pack hot jars with hot
  6. prepared tomato mixture leaving 1/2-inch head space.
  7. Remove air bubbles. Wipe rim and screw threads and
  8. adjust lids and screw bands.
  9. Boiling Water Bath Canner
  10. 1/2 Pints 15 minutes
  11. Pints 15 minutes
  12. After processing, remove jars immediately, place on a
  13. rack to cool.
  14. Test for Seal.
  15. Note: just because I'm paranoid about food safety, I would add a 1/8 tsp of citric acid to each cup jar, 1/4 tsp per pint jar before capping to bring the PH into a safe level without affecting the taste of the product. But that's just me.


Thanks Jeanne!