What a bumper crop of jalapeno's this year!
Yesterday we roasted about 3 dozen good size jalapeno's and today I combined them with 3 cloves of garlic, a couple of onions about 1/2 cup vinegar and water to cover them all and cooked up for about an hour.
Once this is completed and all items are soft-blend to the consistenancy you like. You can either strain out the "chunks" or leave it chunky. If you choose to strain out the chunks-be sure to save this part as this is awesome on sandwiches, burgers or anything that you want to add some heat to.
You will want to also salt to taste.
A word of caution-depending on how hot your jalapeno's are the fumes while cooking can be very strong with the combo of heat from the peppers and the vinegar so you probably should do this with windows open!
Enjoy
Monday, August 23, 2010
Thursday, August 19, 2010
Roasting Tomatoes and Peppers
This weekend is a fun filled weekend-not only is it our 18th wedding anniversary on Sunday we will begin the process of making our salsa!
We begin by roasting all of the tomatoes and numerous different kinds of peppers that go into our salsa. We do this by putting them on our Big Green Egg and sort of smoke them for about an hour or so. Then they cool and go into ziploc bags and into the freezer until we have enough and then the salsa comes together at a later date with lots of garlic, fresh cilantro and all the other ingrdients!
Nothing better this time of year then this process!
Oh ya and we will also be butchering chickens and turkeys on Saturday morning if anyone wants to join us!!!!!
Good times!
We begin by roasting all of the tomatoes and numerous different kinds of peppers that go into our salsa. We do this by putting them on our Big Green Egg and sort of smoke them for about an hour or so. Then they cool and go into ziploc bags and into the freezer until we have enough and then the salsa comes together at a later date with lots of garlic, fresh cilantro and all the other ingrdients!
Nothing better this time of year then this process!
Oh ya and we will also be butchering chickens and turkeys on Saturday morning if anyone wants to join us!!!!!
Good times!
Wednesday, August 11, 2010
Ripe Tomato Dance
Today I started freezing some ripe tomatoes! It is such a great feeling to know that come December I will have home grown Italian tomatoes.
I am blanching the tomatoes to take skin off and freezing them in quart bags along with an ice cube size block of italian herbs and garlic from the garden.
Man I can taste a big old pot of Spaghetti on a freezing cold Saturday this winter-right now. That is minus the 85 degrees outside with damp floor humidity we are having right now!
Gotta love summer in Minnesota!!!
Enjoy
I am blanching the tomatoes to take skin off and freezing them in quart bags along with an ice cube size block of italian herbs and garlic from the garden.
Man I can taste a big old pot of Spaghetti on a freezing cold Saturday this winter-right now. That is minus the 85 degrees outside with damp floor humidity we are having right now!
Gotta love summer in Minnesota!!!
Enjoy
Tuesday, August 10, 2010
Chipmunks and my tomatoes
Ok-I am having a battle with the chipmunks that call our yard home! We have successfully captured 2 in various ways.....but now they appear to be outsmarting us!
Last night as I was sitting and enjoying a nice glass of wine I looked out and saw one of them sitting on the edge of the garden chewing on a piece of tomato.
I am having to pick the tomatoes earlier than I would like cuz the little critters seem to like them just as they start to ripen!
If anyone has any idea's on how to get rid of them without using poisen I would appreciate the advice.
Last night as I was sitting and enjoying a nice glass of wine I looked out and saw one of them sitting on the edge of the garden chewing on a piece of tomato.
I am having to pick the tomatoes earlier than I would like cuz the little critters seem to like them just as they start to ripen!
If anyone has any idea's on how to get rid of them without using poisen I would appreciate the advice.
Thursday, August 5, 2010
Ripe Tomato
Well I just enjoyed my first ripe tomato from the garden! It was not as ripe as I would like it-but it was a juicy wonderful tomato that had to be eaten as something had decided to do a little nibble on it while still on the vine.
It was wonderful with a couple fresh eggs that I scrambled and an avocado kicker! What a breakfast that will need to take me through the whole day.
I am hoping that with our wonderful rib eye tonight that I will be able to find fresh sweet corn-we have been looking all week and no one around us has had it since Saturday.
Keep your fingers crossed.
It was wonderful with a couple fresh eggs that I scrambled and an avocado kicker! What a breakfast that will need to take me through the whole day.
I am hoping that with our wonderful rib eye tonight that I will be able to find fresh sweet corn-we have been looking all week and no one around us has had it since Saturday.
Keep your fingers crossed.
Monday, August 2, 2010
Tired of looking at green tomatoes and not being able to use them!
I am not sure why but my tomatoes are not ripening as fast as what I would like them to this year-I have yet to have one red tomato out of my garden! So yesterday being an off again on again rainy day I decided I needed to come up with a recipe to use a few green tomatoes!
Saturday night we had beef fajita's with black beans and rice-so this was the start-I was going to make enchilada's with the leftovers-I created this sauce to top the enchilada's!
Green Tomato Enchilada Sauce
4 medium green tomatoes
1 medium onion sliced thin
2/3 each of red, yellow or orange bell peppers sliced thin
2 jalapeno’s
3 large garlic cloves smashed and skins removed
1 Tbsp fajita seasoning
1 tsp cumin
1 tsp chili powder
½ to ¾ cup water enough to make sauce the consistency that you want
2 Tbsp olive oil
Salt and pepper to taste
Variety of fresh herbs totaling 3 Tbsp chopped (chives, parsley, cilantro is what I used)
Heat oil in pan until hot throw in peppers and onions. Saute until browned-another way to achieve this is grill the veggies with the fajita seasoning on them. Once peppers and onions have browned you can add the green tomatoes that have been chunked along with the garlic. Continue to sauté this mixture until the tomatoes start to soften. Once this happens you can add in the cumin, fajita and chili powder along with some salt and pepper.
After the tomatoes have cooked for about 15 minutes you will want to add a little water and cover the pot for about 5 minutes-at this point check the tomatoes and see how soft they are. If they are soft enough to blend then you are done cooking-if not continue to cook until they are soft enough.
Just before blending the veggies add the fresh herbs-blend until sauce is smooth.
This sauce could be used to top any type of enchilada's or even pasta-it is an awesome way to use green tomatoes now if you are anxious for them to ripen or later when you have had your fill of tomatoes and it seems like the ones left on the vine will never ripen!
Enjoy
Saturday night we had beef fajita's with black beans and rice-so this was the start-I was going to make enchilada's with the leftovers-I created this sauce to top the enchilada's!
Green Tomato Enchilada Sauce
4 medium green tomatoes
1 medium onion sliced thin
2/3 each of red, yellow or orange bell peppers sliced thin
2 jalapeno’s
3 large garlic cloves smashed and skins removed
1 Tbsp fajita seasoning
1 tsp cumin
1 tsp chili powder
½ to ¾ cup water enough to make sauce the consistency that you want
2 Tbsp olive oil
Salt and pepper to taste
Variety of fresh herbs totaling 3 Tbsp chopped (chives, parsley, cilantro is what I used)
Heat oil in pan until hot throw in peppers and onions. Saute until browned-another way to achieve this is grill the veggies with the fajita seasoning on them. Once peppers and onions have browned you can add the green tomatoes that have been chunked along with the garlic. Continue to sauté this mixture until the tomatoes start to soften. Once this happens you can add in the cumin, fajita and chili powder along with some salt and pepper.
After the tomatoes have cooked for about 15 minutes you will want to add a little water and cover the pot for about 5 minutes-at this point check the tomatoes and see how soft they are. If they are soft enough to blend then you are done cooking-if not continue to cook until they are soft enough.
Just before blending the veggies add the fresh herbs-blend until sauce is smooth.
This sauce could be used to top any type of enchilada's or even pasta-it is an awesome way to use green tomatoes now if you are anxious for them to ripen or later when you have had your fill of tomatoes and it seems like the ones left on the vine will never ripen!
Enjoy
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