Roasted Pepper Corn Salsa Ingredients: 4 pounds of mixed green, yellow, and red tomatoes (we grew Early Girls, Heirlooms, and Small Romas) 3 large bell peppers (yellow, red, and orange in this case) 1 medium vidalia onion 4 cloves garlic 3 jalapenos 3 hot banana peppers ~1/4 cup of ghost pepper chili sauce (adjust for heat) 2 ears of white sweet corn (cooked) 2 Tbsp of cilantro paste ~1/8 cup of salsa seasoning (Ms Wages, in this case) ~1/8 cup lime juice ~1/8 cup white vinegar Olive oil Red Pepper Flake (optional) Yields ~2.5quarts (I see it as 2 quarts and a tasting jar. Lol.) Instructions: Preheat broiler to high. Quarter all tomatoes, onion, and bell peppers. Remove seeds and stem from bell peppers. Leave jalapenos, banana peppers and garlic cloves whole. Put all tomatoes, peppers, onions, and garlic on foil-lined baking sheets (as shown). Drizzle with Olive Oil. Broil for ~10 minutes to get a nice roast on the veggies. De-stem jalapenos and banana peppers. Peel garlic cloves. Combine all peppers, onions, tomatoes, and garlic into food processor. Place combined contents into large pot. Add lime juice, vinegar, ghost pepper sauce, sweet corn and cilantro paste. Mix well. Heat mixture to boil on stove top. Chill and serve or can according to standards! Zucchini Pickle Chips Ingredients: As many zucchini as you can get rid of. Haha. Sliced Thin. 2 cloves garlic chopped 1/4 cup of whole black peppercorns 1 small pouch of Ms Wages Dill Pickle Spice Mix 1 1/2 cup white vinegar 4 cups water Directions: Combine garlic, peppercorns, spice mix, vineger, and water in large pot. Bring to boil. Ladle into filled jars and seal. Water bath as recommended.
Posted on: Mon, 04 Aug 2014 06:07:05 +0000
Trending Topics
Recently Viewed Topics
© 2015