Though fabric is my standard ingredient, from time to time I share the edible things I’ve made. Click on the images below for recipes and step-by-step photo tutorials.

I’d recommend my favorite, but I think they’re all yummy.

So very sorry!  I know my salsa photo has been floating around Pinterest but if you look at the original post, I’m in the same boat as you…. hoping for someone to share a secret salsa recipe with me.  Maybe I can find a good one and add it to the post so people aren’t so confused.  In the mean time please enjoy some other goodies!…

  1. 1) Polly Ward

    I found your salsa on Pinterest and would like to get the recipe? can you email it to me. Thank You

    • 2) Dana

      there was never a salsa recipe on the blog. The original picture of salsa said that it was a secret bottle I received from a lady at church and that I wished I had the recipe. Sorry about that!

  2. 3) Caroline Watkins

    I also found your salsa on Pinterest and would love for you to email me the recipe. Thanks so much!

  3. 4) Leslie

    Yes, I’m looking for your salsa recipe too … looks so good!

  4. 5) Diana Ramey

    I’m looking for the Salsa recipe too ; ) I thought I was going crazy….I’m glad I’m not the only one…..Can I get it too?

  5. 6) Nikki

    I would love the salsa recipe too. Looks delicious! Thanks!

  6. 7) Patricia Linn

    Looks fresh! The only recipe I have is “Cooked” and It just is not the same as fresh. Do you make it fresh and can lots or just make it up as needed? We plant a garden and always have lots of tomatoes.

  7. 8) Jean Darby

    I would love your salsa recipe. Saw it on pinterest, it looks so good. Could you e-mail it to me please? Thanks

  8. 9) Amy

    Could you please email me your salsa recipe! Thank you!


  10. 11) Christine


    2- 750ml can of diced tomatoes with herbs and spices (or plain)
    1 large sweet white onion, chopped
    1 bunch of cilantro, chopped
    1 heaping tbs of garlic, minced (the more the merrier)
    1 tbs ground cumin
    1 jalepeno chopped (remove some of the seeds for a bit milder)
    ½-1 tbsp of coarse salt
    2 tbsp olive oil
    2 tbsp lime or lemon juice

    In bowl, combine all ingredients. Use a hand chopper to mince all together. Refrigerate for at least 4 hours. Overnight produces better taste.

    It all fits in a 2kg peanut butter container

    • 12) Jen

      YUM! That is pretty much like my recipe, but with Olive Oil, Will have to try that.

  11. 13) Crystal

    Could I get your Veggie Muffin recipe please? Thanks!

    • 14) Crystal

      I found it!!

  12. 15) Ogrletmama

    I’m going to make one tonite and I’ll let you know how it turns out- if it turns out well, I’ll give you the recipe.

  13. 16) Dianne Hawley

    Fresh Garden Salsa
    This is similar to some you have but with a few differences. I get more request for this than anything else I make for parties, events, etc.


    1- 14 1/2 can diced tomatoes (I use the petite diced)
    1- 4 oz can chopped green chilis
    6T chopped fresh tomato
    6T chopped green pepper
    3T chopped onion
    1T chopped jalapeno chili (remove seeds if you don’t want extremely hot)
    1t juice from jar of jalapeno chili peppers
    1t sea salt
    ½ t sugar
    1/4 t cumin (I use the powder)
    1/4 t oregano
    2T – red wine vinegar
    2T – lime juice (I use bottled)
    2T – chopped fresh parsley
    2T – chopped fresh cilantro

    combine all ingredients (can process short time in food processor if you want less chunky in or chop by hand for more chunky) This makes enough for a quart jar..

    It last 2-3 weeks in the refrigerator. If you want to preserve it longer you would have to use a canning process method but it does change taste

    HINTS: When I buy the jar of jalapeno peppers – I try to get them already chopped. The jar of peppers and lime juice last you a long time. Also, for storing fresh parsley and cilantro, I trim the stems, place them in a small glass with water and cover with plastic wrap tying off the ends. This fresh herbs last several months this way.

    Also, I really do not measure anything now. I just take do it free style and it always comes out the same.

  14. 17) amanda

    My husband is a huge sales fan, he prefers the pico di Gallo method
    6 finely diced plum tomatoes with seeds removed
    1 medium finely diced onion (yellow are best)
    1 bunch of fresh cilantro finely chopped
    Juice and some pulp of 4-5 limes
    Kosher salt to taste
    tabassco to taste
    let in sit overnight in fridge for the best taste, though if you cant wait 20 minutes to chill is ok too! 🙂 hope you enjoy
    And Dana I love your site you continue to inspire me to go further with my creativity, so thanks

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  21. 26) Colleen

    any chance your friend who brought you the egg muffins would share her biscuit recipe?

  22. 27) Sarah Clugston

    Hey Dana! I just wanted to thank you for all that you’ve posted here…these recipes are absolutely fabulous! I’ve made the pumpkin chocolate chip cookies, gingerbread softies and braided bread and they have all been huge crowd pleasers. I’m telling everyone to check out your website, including my very sew-y cousin. Really appreciate all the creativity and time you’ve shared with the world!

  23. 28) Stephanie

    Here a recipes I ‘ve been making for my family for 3 years now, and now my boys don’t want to eat the brought stuff. I can 30-40-quarts jars a year. I found this on the web , it’s not original to me. Here’s the site.,htm
    I’ve also have written it to sent to friends. , I’ve had several request for it too. Hope you enjoy!!!! If you are not familiar with canning see site for more details.
    Homemade Salsa
    3-Qts. Prepared tomatoes
    3-cups chopped onions
    6-jalapeno peppers, seeded, finely chopped
    4-cloves garlic, finely chopped
    2-12-ounce cans tomato paste
    2- cups bottled lemon or lime juice
    1-Tbs. salt(opt.)I use
    1-Tbs. sugar
    1-tsp.- black pepper
    1-Tbs. ground cumin (opt.)I use
    2-Tbs. oregano leaves (opt.)I use

    Add the seasoning and other ingredients to tomatoes and paste (for body) and bring to a gently simmer, just to get it hot (180 F, if you have a thermometer) there’s no need to cook it; only to get it hot enough to get it ready for the water bath processing to kill any bacteria and enzymes. Reduce heat and simmer for 30 minutes, stirring occasionally.
    Taste it as it cooks. If you like the sauce hotter, add 1 teaspoon of chili powder.
    If you are using a pressure canner…. 5lbs for 10 minutes pints or quarts.

    Enjoy!!!!!! Stephanie

  24. 30) Belinda

    I really learn a lot from you thanks


  25. Sorry the web site is being built so you won’t find anything if you go there just yet.

    Ok you want salsa? I used to make this by the batch at home and sell it at those Christmas bazaars, etc. Yes, it was that good. People asked for it in quart jars for presents. It’s been many, many years but here goes…you can always adjust to taste. 🙂 I like my salsa with more flavor than heat so it’s up to you.:

    The big secret? Sauté’ your onions and cook your Salsa.

    1 med-lg small but not minced chopped onion (mincing tends to make the flavor too sharp)
    1 lg can (28 oz) crushed tomatoes
    2 small cans green chilies (mild)
    1/2 small can chopped jalapeños or 1-2 fresh chopped and seeds removed. Those seeds pack a lot of heat
    Salt & Pepper to taste
    * Optional/ Dash or two of fresh lemon juice- this just brightens the flavor if you need but don’t use lime.
    * Optional/ chopped fresh cilantro
    *Optional/ dash tabasco

    In a deep sauce/soup pot chop and saute onion over med heat till clear. Add canned tomatoes to a blender or food processor and pulse a few times to further reduce piece size. Add to onions along with green chilies, jalapeños, salt & pepper. Bring to a good simmer and then lower heat, cover and allow all those flavors to meld together over lowest heat for about 20-25 min stirring occasionally. Try not to let it stick. If it gets too dry add just a couple ounces of water and stir.

    Taste test and at this time if you feel the need add Tabasco and more jalapeños, etc. If you add cilantro, don’t do it till after the salsa has cooled completely. Try just a little lemon and see what you think. I guarantee you this has so much flavor for so few ingredients, you will be amazed. Please let me know what you think. This is the first time I’ve shared this recipe in over 20 years…LOL

    Good Luck

    P.S. not that I think about it, bet you could use a crock pot for that long simmer.

  26. 32) Lis

    Help! The link to your cornbread recipe is not working. 🙁

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