In this task, you will be presented with the directions of a recipe separated by "," and have to fill in the "___" which is a step that is missing from the recipe.

Makes 6 quarts.,1.,The tomatoes need to be skinned.,You do this by boiling water in a large pot and then putting the tomatoes in the boiling water for 20 to 30 SECONDS.,Place them in a bowl of ice water immediately.,Then you can peel them.,2.,Cut all of the peppers and remove the seeds.,If you dont remove the jalapeno seeds, your salsa will not be mild.,3.,In a food processor or chopper, chop bell peppers, onions, jalapenos, garlic and the tomatoes.,They can be chopped by hand, but the food processor is easier.,Also, I dont like my salsa really chunky, so the food processor works better for me.,If you want a chunkier salsa, you can chop half of the vegetables by hand.,4.,Put all ingredients into a large pot.,Bring to boil and simmer for 25 minutes.,This process boils off some of the liquid from the tomatoes.,5.,Place lids and rings into a small pot with water and bring the water to a boil.,This will get the lids soft so they will seal better.,Leave them in the hot water until you place them on the jars.,6.,Also, start your water bath (canner) water on the burner at this time.,It takes a while to get the water boiling.,7.,Pour the salsa into hot jars (you get the jars hot by putting them in a sink of hot water).,______,8.,Wipe the rim of the jars with a wet cloth to get any drips off and then seal them with the lids, making sure you screw them on tight.,9.,Place jars into a water bath and bring the water to a boil.,The water in the water bath needs to be at least an inch above the jars.,Boil salsa jars for 20 minutes for quart-sized jars or 15 minutes for pint-sized ones.,10.,Take the bottles out of the water bath canner and place them on a towel.,They will seal as the jars cool.,You know they are sealed by pressing down on the lid of the jar.,If it doesnt pop when you push it, then they are sealed.
You want to leave an inch of air at the top of the jars.

______,Saute the onion in the olive oil until translucent. Set aside too cool.,Segment and dice the blood orange, saving any juices that may accumulate. Mix the blood orange with the vinegar, extra virgin olive oil, mustard, honey and remaining salt to make a vinaigrette. Mix well.,Combine the cooled quinoa, onion, apricot, pistachio, parsley and the blood orange vinaigrette. Season with additional salt and freshly cracked pepper to taste.
Rinse the sprouted quinoa. Bring 2 cups of water to a boil with 1/4 teaspoon salt. Add the sprouted quinoa, stir, bring to a simmer, cover and cook over low for 20 minutes, until all of the water is absorbed. Spread into a thin layer on a plate to cool.

Shell and devein shrimp.,Melt butter and saute shrimp over medium low heat until pink.,Remove to casserole dish.,Add chopped tomatoes, onions and garlic to pan.,______,Pour sauce over shrimps and arrange thin slices of cheese over it.,(Note - I have never run across Feta that one could slice - it's usually sold in crumbles here - so sprinkle crumbles on shrimp!,).,Serve immediately, or place under broiler for 2 minute to toast cheese.

Cook for 5 minutes, adding salt, pepper and liquor during this time.

