Today in the kitchen I decided that something needed to
be done with the tomatoes before they went south, if
you know what I mean--so I made tomatoe sauce. This
was made with the last of the cherry tomatoes. Really
easy! Chop your tomatoes and cook down until sauce
coats the back of the spoon. I did put a smidge of S&P
on it but the recipe says to season when you cook.
I should tell you that this recipe called for 15lbs. of
tomatoes which equals about two Qts. of sauce.
When mine cools I'll stick it in the fridge to use this
weekend but it can be portioned out and frozen for
later use. Season according to what you are making.
The same can be said for the peppers that we had, I can't
tell you how many bags we have in the freezer just from
this year AND we've given a lot away too! Anyway I
decided to try a new recipe. PEPPER RELISH.
Chop your peppers--we had jalapeno and sorreno
peppers. You can leave the seeds if you want, make a
fine mince, layer with salt and store in the fridge.
Good on anything that calls for hot peppers. If you want
a mild relish remove the seeds from some of the peppers.
I used a small food chopper to mince my peppers that way
I could limit my hand contact on the peppers. Much easier
than hand chopping.
I'm sure this will go on Mr. Ken's chili and tacos.
Both recipes are very easy and a good way to use up
the last of your garden produce. Enjoy!!!!
~Keep on Dreaming~
OOh, I can probably pull this off... Thanks for the tomato sauce recipe!
ReplyDeleteAaahhhhhh!!! I could smell it simmering from my blog. I will through together some homemade pasta and be right over! I hadn't decided what I was going to do for supper yet anyway.
ReplyDeleteYour pepper relish looks awesome. Leave the seeds in for me, the hotter the better...let's me know I'm alive! Have a fantastic weekend. God Bless
Oops! THROW
ReplyDeleteReminds me of my Gram's canning parties. I hated picking tomatoes.
ReplyDeleteUmmm... that tomato sauce looks fabulous. I have a bunch of tomatoes that are heading south, also . . . I need to either cook them up like you did, or dry them in the oven. Decisions, decisions....
ReplyDeleteHave a lovely Sunday!
Cass
The hotter it is the better it is up to a point for me. I love Japeleno peppers - great flavor and not so hot that you cannot eat them.Some peppers are just hot but without any real flavor - these are not for me. you can do a search for scoval scale and find lots of information about the different hot peppers. it is fairly interesting.
ReplyDelete