Some Like it Hotter

14 August 2010, by gj

I’ve been asked for our Salsa recipe, which until today did not exist.
I did make a batch and jotted down what we used; but I must admit every batch is a little different.
Use this more as a guideline and adjust to fit your own tastes.

Mandolin and I think the best ‘hot’ foods have a combination of heat levels – from start, to that little slap in the back of the head; so we use a combination of peppers that include jalapeno, cayenne, cherry and more…even an occasional habanera.

MIXED PEPPER SALSA

4 cup tomatoes, cored and quartered
2 cup chopped green peppers
4 cup chopped mixed hot peppers
2 cup chopped onion
1 1/2 tsp. salt
1 Tbs. cumin
2 Tbs. cilantro
1 tsp. black pepper
6 cloves garlic, minced
1 1/2 cup apple cider vinegar
Tomato paste (optional)

Combine all ingredients. Be careful chopping those hot peppers! Simmer until thick.
Because I like to keep my salsa somewhat crunchy, but mostly because I have little patience, I cheat and use some tomato paste to thicken. It saves hours and works wonderfully.
Fill hot canning jars to within ¼ inch from the jar top. Process in a water bath canner 15 minutes for pints, 25 minutes for quarts.

I have been seeing a lot of pictures online lately of home canned foods. I think its great that more people are preserving their homegrown vegs!
Just be careful to follow the headspace and processing times correctly. For safety’s sake, this is really important!
Enjoy!
(PS Its gets hotter the longer it sits….bring it!)
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Categories: hot peppers, ok - so now what?, tomatoes, you grew it - you eat it

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Stuffed Jalapeno Peppers

25 January 2010, by gj

Looking for something interesting to do with your hot peppers? Stuff them!
You will need:
Fresh hot Jalapeno peppers
Bacon, uncooked
Monterey Jack Jalapeno Cheese (or cheese of your choice)
Toothpicks

Cook bacon until done but not crisp, it needs to be pliable. Wash your peppers. Slice lengthwise. Clean well wearing gloves and using a spoon to get all the seeds out (save the seeds for planting!)
Cut cheese about 1/4” thick. Cut again on a diagonal.
Place cheese in pepper half, cover with remaining half. Wrap each pepper in bacon and secure using a toothpick. Place in a pan in a warm oven until cheese melts.
You can parboil the peppers first if you want them softer, but we like ours crunchy!
Serve warm!
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Categories: hot peppers, you grew it - you eat it

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