Thanks for that, good doctor! You are awsomesauce! And speaking of sauce, here at my home, we make homemade salsa with a five pound can of sliced jalapeños drained, three cups of certified Roma tomatoes pureed (about six to eight), a handful of crushed garlic cloves, a diced Vidalia or red onion, whichever is in season, gently simmered for about an hour, then stick blended until there is still some texture and it's not too thin. This yields roughly a dozen 16 ounce mason jars that we heat seal in the normal canning process. They last the two of us about three months. Surprisingly, even once chilled in the refrigerator after opening, about a half a cup to a cup serving will still give you significant taste bud adhesion with capsaicin to result in watery eyes and a runny nose. I found many decades ago as a lil' reaper, that thoroughly blowing my nose several times after eating it works best for relief, breaking all the molecular bonds with the capsaicin attached to the mucus membranes and taste buds, but I have been continually scoffed at and ridiculed by saying as much to most everyone. Oh well. The better half has to be sure to wash those hands first of course prior to visiting the little girls' room, but that's a terrific story for another time. 😂
I hope you get the chance to try this if you don't already make another version! It's great on most everything from eggs to all Mexican or Spanish recipes.
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