Just watched and subscribed. I love that you described each step and explained, why certain steps were necessary. It made it so easy to follow. Great job!
Just saw this video and subscribed! Love the way you explained everything. I’m confused about other videos and things I have read where they are saying that you have to add vinegar to make sure the acid levels are good and I don’t care to always have to use vinegar
I’m so glad you enjoyed the video and THANK YOU for subscribing. I do not like using vinegar in my salsa. The tomatoes and lime together is plenty of acidity.
You’re welcome ❤️. Mine is about 20 yrs old. I actually got it as part of a canning kit. I’m not sure if you can buy them separately, but I would think by now you can.
I couldn’t find a magnetic lid holder so i got a magnetic thing on a long metal rod thingy used by mechanics to get dropped screws or tools or nuts thats fallen down into a car motor unable to get with a mechanics big fingers lol
I got a n expandable magnet tool at harbor freight. I guess it’s for picking up screws that drop in awkward places, but it was inexpensive and works great!
You make it look so easy! I haven't canned salsa yet, but I have fermented a bunch, and I really like that. I look forward to seeing what else you do. :)
Thank you you're very kind. The salsa video was a request from one of my tik tok followers. I just did a tomato canning marathon series on my tiktok channel.
@@patriciawybyran9451 they are delicious. Although during this filming I discovered I had used homemade spaghetti sauce instead of tomato sauce. Best mistake ever. You should try it!
Very good. To make it even easier, you do not have to pre-heat or wash the lids. Manufacturers changed the 'gum' seal in 1970 and preheating is not necessary. They also get sterilized in the canning process. fyi
We have a ton of tomatoes this year and I have been trying to preserve them in every way I can. So far we have about 25 jars of tomato soup. Probably going to make some salsa on my next harvest. I guess its safe to say pressure canning would be too hard on salsa and prob turn it into mush?
@@jimbox114 That’s great to hear about all the tomatoes. I just planted all my Fall tomatoes. All smaller varieties, but will still make great sauce. I cannot say for sure about pressure canning. I’ve never pressure canned salsa. But I think if you did not process for a really long time, I would assume it would be ok. But I can’t say for sure because I do not have any experience with pressure canning salsa. Not sure if that helped, 😝. All you can do is try one so you don’t waste it all 😉.
I make my salsa like u. I also like arbol chiles in my salsa. I toast them a minute in oil til soft. Wonder if I can put an arbol that has been toasted in OIL A MINUTE INTO SALSA THAT I WATER BATH??? Hmmm do u know if a tad of oil is allowable in water bathed salsa?
I do a marinated tomato in oil and vinegar. More oil than vinegar, lol. I water bath those when I can them. I think it would be the same. Not sure if that helped.
@@roymarroquin1031 they say a year, we found one this year from 2022, it tasted perfect. Usually it does not last a year in this house, 😂. My husband goes through it really fast. Enjoy
I made salsa recently and used a 1/4 tsp of citric acid on top of my mix in pint jars. I started putting my lids, rings and jars in oven heated to 220 degrees a couple of years ago after i learned to can. I wash them in soap and water first because i dont trust in cleanliness and sanitation of mass production facilities these days. Think Boars Head meats. 🤔😂 Thanks for video.
@@matthewhixson3735 I love the idea of using the oven. At our last house our oven was not good and did not trust it. We have an all new shinning gas stove at our new house, I’ve been using it for dry canning and heating jars. I always wash everything first. But things sit on the counter as you get ready, I have cats and dogs. I take that extra step to ensure they’re still sanitized, lol. But I don’t like citric acid, so I use lemon or lime juice in my salsas. Yeah, I don’t eat deli meat, lol, 🤢. You’re welcome for the video
First, thank you for your video! I'm new to canning and searched how to can salsa and I found you. I subscribed to learn more of your recipes and techniques. My question is about the water. Did you not boil the jars in the water bath only because the pot wasn't full to keep them from clanging together so they wouldn't break? Or is this method that you use even if the pot is full pot of jars?
Hello glitter girl, thank you for subscribing to the channel. I wash all of my jars, lids, and rings in hot soapy water prior to canning anything. I prefer to do this to make sure it’s clean. I do dunk my jars and lids in the hot water before filling them if what I am canning it hot, if it’s cold, I do not do this. Hot to cold or cold to hot can cause cracking in jars that can later cause breakage during the canning/water bath process as the water heats up and causes pressure inside jars. Also, I never bring my water to what people call a “rolling boil”, but a low boil/simmer. Now as far as the water level, no it should never be full with a full load of jars. As you place the jars in, the water level rises. You just want your water level just over the jars lids for processing. I hope this answers your questions. If you have anymore, please do not to hesitate to ask. I’m always happy to help.
@WheretheYoCalsGrow Yes, I definitely upstand the sanitizing method that your video showed. I just want to be clear on the boiling of the jars in the water bath. It appeared that you just placed them in hot water but didn't bring the water bath to a rolling boil after you placed them in the bath. So I was wondering if this was because the water bath only had 3 jars in it.. Thank you for your reply. I love making salsa, and I'm going to try canning some.
Not this salsa, this is fresh salsa. But if you’d like a “cooked” salsa recipe, visit my other salsa video here ua-cam.com/video/fX6ShUyN2nM/v-deo.htmlsi=N6ThoXroohiYgLDE
Is the ph level going to be okay with fresh lime? I canned tomato juice and in most recipes I looked at, it recommended bottled lemon juice or the powder stuff (sorry, can't remember the name of that). One specifically said that using fresh wasn't recommended. I don't really want to add extra bottled lemon on top of the lime. And I don't want to leave out the lime, either. Ideas?
@@marystukenholtz8890 I’ve never had a problem with it. But I’ve never heard to not use fresh lime or lemon juice in canning. If you’re going to use bottled lime juice or lemon juice, I would recommend using Santa Cruz 100% lemon or lime juice. Make sure you check the expiration date, because it does expire. In quart jars use two tablespoons per jar and pints use 1 tablespoon per jar. You have to do what you’re comfortable with. Hope that helps. Happy canning. 🤗❤️
Yes ma’am salt and lime was added, but I don’t add sugar to my salsa. Yes, I know it supped to cut the acidity, but I actually enjoy the taste of lime in my salsa. All lids and rings are pre-washed in hot soapy water first and the water in the pot had already been brought to a boil, then turned down for safety to stir the lids to heat rings and sanitize further. I assure you that water was scalding hot.
Either way the salsa will be “cooked”. Heating the salsa is a necessary step. It’s not to cook it but to bring it up to temperature before putting the salsa into a hot jar. But the process of canning will cook the salsa.
@@mrs.americanmade7452 you are correct! This particular water bath canner comes with a canning rack. It’s at the bottom of the water bath canner . You place your jars inside the rack preventing the jars from touching the bottom of the waterbath canner. You can buy the canning kits on amazon
@@cecilarchbold thank you. It gets eaten pretty fast around here, lol. But we recently while cleaning the shelves to get ready for this year we found a jar from 2022. My husband said it still tasted good, lol. At least 12 months, lol.
I think there is only one brand that is pure lime juice and that is Organic Santa Cruz brand. You can get it at most grocery stores. Or order it online. I would not use anything else.
I make salsa and the way I make mine is I will go buy hot salsa then I hand chop tomatoes and onions and I like Mangos so I put Mango in the tomatoes I like fresh cilantro fresh Candy sweet onions mix it All then put in the hot salsa and it's usually too hot so I add tomatoes and sugar till taste good then jar it up
I am going to try this! My husband likes it hot, but he says most “hot” salsas have no flavor. Do you use fresh mango? I do a pineapple tomatillo salsa because I like the mix of sweet and hot together. Thank you for sharing. Love it!
I love cats 🐱 too. I have 4 in total. How many do you have? All of mine were feral rescued kittens, with exception of the white one. Neighbors cat had him, they abandoned him, so we took him in.
@@WheretheYoCalsGrowI had 5 at one point but they all crossed the rainbow bridge. I’m filming a documentary right now and a nomad. Once I am done filming, I will get more. I had a couple of ferals and earned their trust.
@@jerricawaddell2876 yes, you always want to get them out. If you’ve already sealed them, turn them upside down or on their heads. Let them sit. The air will release, then slowly turn them over after a few hours. Old canning trick.
@@nanettemi800 totally agree with you! I now use a steam canner for all my salsas. No more rolling boil or water all over the top of my jars. Here’s the link to it, you should check it out. amzn.to/4gUoFSg
First, sorry for the late response, I honestly just saw this comment. However, the world of canning is ever changing and evolving. This video was done over a year ago. So, my response is simple, if a FULL BOIL is what you’re comfortable with, then do you! I however have evolved in my canning and now only use STEAM canning for all high acidic foods such as salsa. No more boiling water over jars in a water bath canner. Should check it out. It’s amazing!
@@WheretheYoCalsGrow Well that is the correct way to “can”, in an actual “canner” with the top that bolts on, those are really pressure cookers and is really the proper way to can. Glad your doing that, that’s even better. I only bring up the full-boil because apparently it is not safe if you don’t full boil it for 20 minutes or so.
@@lauraDolph oh bless your heart for recognizing a homestead working kitchen in the heart of garden harvest season. You’d be surprised how many people have no idea how space is taken up by harvests vegetables from the garden, canning supplies, all when working in a smaller kitchen. Always something cooking, always something in the sink, always things needed to do this work all over the counters until it can restored back in the garage, etc. Always lots of work! But that’s what a working kitchen is, always in use. Thanks for noticing. 🤗❤️
Hello, I missed this, I’m sorry about that. I have to be honest, I’m a little confused. Red Jalapeños are just matured jalapeños. They tend to be hotter than when they’re green and red jalapeños are used to make Sriracha sauce.
Awesome, thank you!
The magnetic tool for sanitizing the lid is brilliant! Thank you
@@kevinmicinilio4511 you’re welcome, thanks for watching and welcome to the channel. 🤗❤️
I know this is old BUT THANK YOU SOOO MUCH. My First time canning or making salsa. I'm so excited to be here.❤❤❤
Aww thank you ❤️ for your kind words. You’re welcome and I am excited to have you here. Welcome to the channel 🤗❤️.
Me too! Awesome 🎉
Just watched and subscribed. I love that you described each step and explained, why certain steps were necessary. It made it so easy to follow. Great job!
@@musicvideo48141 thank you, I’m so happy you enjoyed and learned so much from the video!
Thank you for sharing,I will be canning sometime this week!
Yay! Would you please share it with us?
@@WheretheYoCalsGrow I most certainly will!
congratulations. Thats vrey good, greeat recipe, and good job.
@@Channel4teenENEWS thanks
I am happy i found your channel. You have the easiest way of canning that makes me want to can. 😊
Thank you for your kind words and for watching. It is greatly appreciated. You should, but it can be addictive 😂. 🤗❤️
Just saw this video and subscribed! Love the way you explained everything. I’m confused about other videos and things I have read where they are saying that you have to add vinegar to make sure the acid levels are good and I don’t care to always have to use vinegar
I’m so glad you enjoyed the video and THANK YOU for subscribing. I do not like using vinegar in my salsa. The tomatoes and lime together is plenty of acidity.
This was an excellent recipe, thank you!
You’re welcome ❤️🤗.
That magnetic tool for the lids was awesome! Got to get one of those thanks!
You’re welcome ❤️. Mine is about 20 yrs old. I actually got it as part of a canning kit. I’m not sure if you can buy them separately, but I would think by now you can.
I couldn’t find a magnetic lid holder so i got a magnetic thing on a long metal rod thingy used by mechanics to get dropped screws or tools or nuts thats fallen down into a car motor unable to get with a mechanics big fingers lol
I got a n expandable magnet tool at harbor freight. I guess it’s for picking up screws that drop in awkward places, but it was inexpensive and works great!
You make it look so easy! I haven't canned salsa yet, but I have fermented a bunch, and I really like that. I look forward to seeing what else you do. :)
Thank you you're very kind. The salsa video was a request from one of my tik tok followers. I just did a tomato canning marathon series on my tiktok channel.
really cool cabinets
Thanks. They were up cycled by my husband from a job he took them out of.
Love Mrs.Wages salsa mixes💕
@@patriciawybyran9451 they are delicious. Although during this filming I discovered I had used homemade spaghetti sauce instead of tomato sauce. Best mistake ever. You should try it!
1st time I made salsa today & a lot of heat so I wanted to find tips. Happy to find your channel
@@yellownightjar that’s wonderful. Just a fair warning, it’s addictive, lol.
Very good. To make it even easier, you do not have to pre-heat or wash the lids. Manufacturers changed the 'gum' seal in 1970 and preheating is not necessary. They also get sterilized in the canning process. fyi
Every manufacturer of lids, and every state and fed food processing office… highly recommends heating the lids in hot water before placing on jar.
That was fun. Thanks.
Glad you enjoyed it!❤
Glad you enjoyed it ❤
What is the water temp for water bath salsa I never saw your water boil? and how long will it keep on the self? Thanks for video so helpful
Aww...Kitty to cute. Awesome video! Tfs 😊
He’s much bigger and sassier, lol. He’s become our garden kittie. Thanks for the compliment on the video. Thanks for watching. 🤗❤️
We have a ton of tomatoes this year and I have been trying to preserve them in every way I can. So far we have about 25 jars of tomato soup. Probably going to make some salsa on my next harvest. I guess its safe to say pressure canning would be too hard on salsa and prob turn it into mush?
@@jimbox114 That’s great to hear about all the tomatoes. I just planted all my Fall tomatoes. All smaller varieties, but will still make great sauce.
I cannot say for sure about pressure canning. I’ve never pressure canned salsa. But I think if you did not process for a really long time, I would assume it would be ok. But I can’t say for sure because I do not have any experience with pressure canning salsa. Not sure if that helped, 😝. All you can do is try one so you don’t waste it all 😉.
Looks good
@@aprilw7561 it is delicious 😋.
I make my salsa like u. I also like arbol chiles in my salsa. I toast them a minute in oil til soft. Wonder if I can put an arbol that has been toasted in OIL A MINUTE INTO SALSA THAT I WATER BATH??? Hmmm do u know if a tad of oil is allowable in water bathed salsa?
I do a marinated tomato in oil and vinegar. More oil than vinegar, lol. I water bath those when I can them. I think it would be the same. Not sure if that helped.
1st time canning. Great video. How long will the salsa last on the shelf?
@@roymarroquin1031 they say a year, we found one this year from 2022, it tasted perfect. Usually it does not last a year in this house, 😂. My husband goes through it really fast. Enjoy
I made salsa recently and used a 1/4 tsp of citric acid on top of my mix in pint jars. I started putting my lids, rings and jars in oven heated to 220 degrees a couple of years ago after i learned to can. I wash them in soap and water first because i dont trust in cleanliness and sanitation of mass production facilities these days. Think Boars Head meats. 🤔😂 Thanks for video.
@@matthewhixson3735 I love the idea of using the oven. At our last house our oven was not good and did not trust it. We have an all new shinning gas stove at our new house, I’ve been using it for dry canning and heating jars. I always wash everything first. But things sit on the counter as you get ready, I have cats and dogs. I take that extra step to ensure they’re still sanitized, lol. But I don’t like citric acid, so I use lemon or lime juice in my salsas.
Yeah, I don’t eat deli meat, lol, 🤢. You’re welcome for the video
Delicious!!!
Thanks ❤️
First, thank you for your video! I'm new to canning and searched how to can salsa and I found you. I subscribed to learn more of your recipes and techniques.
My question is about the water.
Did you not boil the jars in the water bath only because the pot wasn't full to keep them from clanging together so they wouldn't break?
Or is this method that you use even if the pot is full pot of jars?
I went back and edited my comment. My phone had done a doozy on butchering it 🤦♀️ hopefully it is understandable now .
Hello glitter girl, thank you for subscribing to the channel.
I wash all of my jars, lids, and rings in hot soapy water prior to canning anything. I prefer to do this to make sure it’s clean. I do dunk my jars and lids in the hot water before filling them if what I am canning it hot, if it’s cold, I do not do this. Hot to cold or cold to hot can cause cracking in jars that can later cause breakage during the canning/water bath process as the water heats up and causes pressure inside jars. Also, I never bring my water to what people call a “rolling boil”, but a low boil/simmer.
Now as far as the water level, no it should never be full with a full load of jars. As you place the jars in, the water level rises. You just want your water level just over the jars lids for processing. I hope this answers your questions. If you have anymore, please do not to hesitate to ask. I’m always happy to help.
@WheretheYoCalsGrow Yes, I definitely upstand the sanitizing method that your video showed.
I just want to be clear on the boiling of the jars in the water bath. It appeared that you just placed them in hot water but didn't bring the water bath to a rolling boil after you placed them in the bath. So I was wondering if this was because the water bath only had 3 jars in it..
Thank you for your reply.
I love making salsa, and I'm going to try canning some.
@@glittergirl8692 yes, no rolling boil, especially on small batches. The jars will float and bang together with a rolling boil.
@WheretheYoCalsGrow OK, that's what I thought. Thank you!
Heading out the door now to my local farm to get some tomatoes 🍅 😊
Did u cook the salsa before u put it in the jars
Not this salsa, this is fresh salsa. But if you’d like a “cooked” salsa recipe, visit my other salsa video here ua-cam.com/video/fX6ShUyN2nM/v-deo.htmlsi=N6ThoXroohiYgLDE
Cool
Thanks ❤️
Do you add vinager to balance or acidity.
@@DeliaForet I add lime juice not vinegar. You can also use lemon juice
@@WheretheYoCalsGrow how much please
@@DeliaForet for pints a tablespoon, quarts put two tablespoons
@@WheretheYoCalsGrow thank you so much.
Is the ph level going to be okay with fresh lime? I canned tomato juice and in most recipes I looked at, it recommended bottled lemon juice or the powder stuff (sorry, can't remember the name of that). One specifically said that using fresh wasn't recommended. I don't really want to add extra bottled lemon on top of the lime. And I don't want to leave out the lime, either. Ideas?
@@marystukenholtz8890 I’ve never had a problem with it. But I’ve never heard to not use fresh lime or lemon juice in canning. If you’re going to use bottled lime juice or lemon juice, I would recommend using Santa Cruz 100% lemon or lime juice. Make sure you check the expiration date, because it does expire. In quart jars use two tablespoons per jar and pints use 1 tablespoon per jar.
You have to do what you’re comfortable with. Hope that helps. Happy canning. 🤗❤️
@@WheretheYoCalsGrow Thanks! I ended up using both. Hopefully it's not too tart. =) I appreciate you taking time to answer my question.
Thank you for this. I've never canned before. Do I not need to use a pressure cooker? Thank you again for the tips.
@@KKJournals You’re welcome. you can if you want to. But water bath method works just fine.
After canning it, how long will it be good for
@@jens7311 Minimum of a year and we recently ate one that was from 2022 and it was just fine.
Salt, Sugar,Lime with everything else. If water isn't boiling how is the lids sanitary?
Yes ma’am salt and lime was added, but I don’t add sugar to my salsa. Yes, I know it supped to cut the acidity, but I actually enjoy the taste of lime in my salsa.
All lids and rings are pre-washed in hot soapy water first and the water in the pot had already been brought to a boil, then turned down for safety to stir the lids to heat rings and sanitize further. I assure you that water was scalding hot.
When you leave the jars in the water for 15 minutes, is it supposed to be boiling or just very hot?
is it necessary to cook the salsa prior to putting in the jar?
Either way the salsa will be “cooked”. Heating the salsa is a necessary step. It’s not to cook it but to bring it up to temperature before putting the salsa into a hot jar. But the process of canning will cook the salsa.
You need something in bottom of canner for jars to sit on, a towel if nothing else
@@mrs.americanmade7452 you are correct! This particular water bath canner comes with a canning rack. It’s at the bottom of the water bath canner .
You place your jars inside the rack preventing the jars from touching the bottom of the waterbath canner. You can buy the canning kits on amazon
Great video! What's the shelf life for the salsa after doing this?
@@cecilarchbold thank you. It gets eaten pretty fast around here, lol. But we recently while cleaning the shelves to get ready for this year we found a jar from 2022. My husband said it still tasted good, lol. At least 12 months, lol.
How long can they be sealed after finishing the process?
1 yr, but we recently found a jar from 2022 and it was just fine.
Was the heat on high med or low?
@@krystaloneal5981 medium, no high heat on glass cook tops
Can I use bottled lime juice and place of the lime? And how much?
I think there is only one brand that is pure lime juice and that is Organic Santa Cruz brand. You can get it at most grocery stores. Or order it online. I would not use anything else.
How many jars did this make? Im using this method now
@@grillinnchillin126 7, they’re all featured in the thumbnail.
Do you bring the water to a boil?
I am assuming you’re asking about the canning process? Not a raging boil, but a low boil/just above a simmer.
Good video thanks
@@jessiegibson9023 you’re welcome. Thanks for watching.
Gonna be my first time thanks for the info.
@@brians3285 you’re welcome and the enjoy! 😉 ❤️
I make salsa and the way I make mine is I will go buy hot salsa then I hand chop tomatoes and onions and I like Mangos so I put Mango in the tomatoes I like fresh cilantro fresh Candy sweet onions mix it All then put in the hot salsa and it's usually too hot so I add tomatoes and sugar till taste good then jar it up
I am going to try this! My husband likes it hot, but he says most “hot” salsas have no flavor. Do you use fresh mango? I do a pineapple tomatillo salsa because I like the mix of sweet and hot together. Thank you for sharing. Love it!
I love people who love cats.
I love cats 🐱 too. I have 4 in total. How many do you have? All of mine were feral rescued kittens, with exception of the white one. Neighbors cat had him, they abandoned him, so we took him in.
@@WheretheYoCalsGrowI had 5 at one point but they all crossed the rainbow bridge. I’m filming a documentary right now and a nomad. Once I am done filming, I will get more. I had a couple of ferals and earned their trust.
Is it bad if there is air bubbles in there?
@@jerricawaddell2876 yes, you always want to get them out. If you’ve already sealed them, turn them upside down or on their heads. Let them sit. The air will release, then slowly turn them over after a few hours. Old canning trick.
@@WheretheYoCalsGrowwow ty
Did your water boil?
@@rosebrown6574 yes a low boil. I don’t do ranging out of control boil.
I like your couch and armchairs...😊
@@Lina-uf6cf thanks
Thank you new sub
You’re welcome. Thanks for joining us! We’re glad you’re here! ❤️🤗
Clean your counters! Lol
Really, love u
@@anneblankinship4464 🤣 yep they were cleaned right after canning season was over, lol
@@WheretheYoCalsGrow lol! You should see my counters! So glad you didn’t take my comment seriously! I am going to try your salsa!
You don't bath it?
@@rbowenb139 I’m sorry, I’m not sure I understand your question?
Im pretty sure your completely wrong on the water level and the non rolling boil.
@@nanettemi800 totally agree with you! I now use a steam canner for all my salsas. No more rolling boil or water all over the top of my jars. Here’s the link to it, you should check it out. amzn.to/4gUoFSg
Dacă ai putea să scrii rețeta ar fi bine.
I had to go to google translate because I cannot read this language, but the recipe is in the description below the video.
That water is supposed to be a FULL BOIL!!!
That's what I thought
First, sorry for the late response, I honestly just saw this comment. However, the world of canning is ever changing and evolving. This video was done over a year ago. So, my response is simple, if a FULL BOIL is what you’re comfortable with, then do you! I however have evolved in my canning and now only use STEAM canning for all high acidic foods such as salsa. No more boiling water over jars in a water bath canner. Should check it out. It’s amazing!
@@WheretheYoCalsGrow Well that is the correct way to “can”, in an actual “canner” with the top that bolts on, those are really pressure cookers and is really the proper way to can. Glad your doing that, that’s even better. I only bring up the full-boil because apparently it is not safe if you don’t full boil it for 20 minutes or so.
@@Machria23no I am not talking about a pressure canner. I am referring to one of these, amzn.to/3TPb9FK
That is some serious kitchen clutter going on there!!!!
@@lauraDolph oh bless your heart for recognizing a homestead working kitchen in the heart of garden harvest season. You’d be surprised how many people have no idea how space is taken up by harvests vegetables from the garden, canning supplies, all when working in a smaller kitchen. Always something cooking, always something in the sink, always things needed to do this work all over the counters until it can restored back in the garage, etc. Always lots of work! But that’s what a working kitchen is, always in use. Thanks for noticing. 🤗❤️
That's what happens!
Jalapeños shouldn't really get to the point where they turn red, just saying 😁
Hello, I missed this, I’m sorry about that. I have to be honest, I’m a little confused. Red Jalapeños are just matured jalapeños. They tend to be hotter than when they’re green and red jalapeños are used to make Sriracha sauce.
@@WheretheYoCalsGrow Ohhhhh ok, I didn't know that. I grow them and use them when they are green. 🙂
@@happycanadianfarmerleave a few
In the vine till red. Try it!
There are green jalapeños and red jalapeños. I grow both.
@@iryna7525 do you save seeds from your red jalapeño’s? I will buy some from you!