HI< I HAVE A SALSA RECIPE THAT I WOULD LIKE TO MAKE IN A LARGE AMOUNT, HAVE BEEN TOLD THAT IT IS NOT AS SIMPLE AS MULTIPLYING THE INGREDIENTS, ANY SUGGESTIONS????
YOU DO KNOW THAT ALL CAPS IS EQUIVALENT TO SHOUTING, right?
Salsa... I cannot think of an easier recipe to scale.
There is always the exception to a rule.
Would you mind posting the recipe in question?
Makes it way easier to visualize.
When increasing the recipe just watch your salt.
It usually doesn't take x8 salt for a x8 recipe.
Does that apply to most "seasonings"?