Recipe blogs didn't really exist, and those that did were NOTHING like they are today. Most were just textual recipes typed out - once in a great while, one had a photo posted but most did not. Iphones weren't invented yet (until first released in 2007) so almost no one took pictures on their cellphones back then and if you did, it stayed on your phone. It wasn't uploaded to a computer and certainly not the internet as the photo sites like instagram and twitter weren't invented yet.
With that background, you'll understand why many of the recipes on sites from 2005-2008 didn't have photos - or small, 'second thought' pictures uploaded. They were uploaded from cameras, using memory sticks or cords - so it was a bit more labor intensive than it is today. Also - no one had to water mark them back then because no one was stealing the images.
This was the first time I posted my homemade salsa recipe - I went on to post it a couple more times later - with photos - but this one is true 'vintage'. HERE is the 2012 version with updated photos: http://www.housewifebarbie.com/2012/07/homemade-salsa-canned-salsa.html
Homemade Salsa
10 Cups of peeled, seeded and chopped tomatoes
5 c chopped onions
3 sweet banana peppers, diced
4 jalapenos, seeded and diced
2 t minced garlic
1 green pepper, chopped
1/2 red pepper, chopped
1 1/4 c vinegar
2 T chili powder
2 1/2 t salt
1 1/2 t cayenne pepper
1 T sugar
Simmer 1-3 hours and can for pantry storage. Use a waterbath for extra protection, 25 minutes for pints.
*Save and can the juice from the tomatoes. Can each quart with 2 t lemon juice and 1 t sugar. Waterbath 45 minutes for quarts.
To peel/skin your tomatoes easily just put them in boiling water. Skins will split in 10 seconds - 2 minutes. Remove as soon as the skin splits and lay on a clean towel to cool until you can handle them comfortably. Some tomatoes won't split. If it has been in the water for approximately 1-2 minutes, lift it out and feel it. If it looks tight and ready to burst, yet it feels like a water balloon, then remove it to cool. It's ready.
