Made with Grandpa Dave's or Southwest
Smoked Pork Belly
A full slab, smoked 6 to 8 hours, then crisped under the broiler. Crispy outside, melty in the middle.
Made with Southwest
Lizzy B's Southwest Salsa
Fifteen tomatoes, peppers and our Southwest Seasoning. Keep it in the fridge or can it for the pantry.
Directions
Combine all ingredients except the cilantro or parsley in a large stock pot.
Bring to a boil, then reduce the heat to medium-low and simmer for 30 minutes.
Remove from the heat and stir in the cilantro or parsley. You can keep it in the refrigerator ready to eat, or can it.
To can: fill hot sterilized pint jars to 1/4 inch from the top. Wipe the rims with a moist paper towel, top with the lids and finger-tighten the rings.
Place the jars in a stock pot of boiling water, covered by at least 1 inch of water. Bring to a rolling boil, cover and boil for 35 minutes.
Move the jars to a cloth-covered counter and let them rest 12 to 24 hours. Press the center of each lid; if it moves, that jar did not seal, so refrigerate it.
Remove the rings and store in a cool, dark place. Sealed jars are shelf stable for up to 2 years.
Keep cooking
More recipes
Made with Grandpa Dave's
Deviled Eggs
Six eggs, a little horseradish and 2 teaspoons of Grandpa Dave's. Liz likes hers a bit devilish.
Made with Grandpa Dave's
Better Than Ranch Dip
Mayo, sour cream, buttermilk and Grandpa Dave's. Chill it two hours and it beats the bottled stuff.