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Post by g8rhed on Oct 28, 2006 6:56:26 GMT 12.75
...OK, this looks like about the right place for this...
I got a wild hair the other nite and decided to do something with a couple of those green tomatoes
5 green tomatoes 5 serrano peppers 2 'spoonfuls' of sliced jalapinos 6 garlic cloves 2 t garlic powder 2 t sage 1/2 cup rice wine vinegar
Blanced and skinned tomatoes Combined everything and boiled until mushy Strained through foley food mill Added vinegar and bottled it up.
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Post by g8rhed on Oct 28, 2006 7:05:48 GMT 12.75
It tastes great but I think i musta' ate a little too much of it... Is this something 'safe' to do with green tomatoes? Will it keep for very long? Refrigerate it?
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Post by g8rhed on Oct 28, 2006 7:06:46 GMT 12.75
Tamale pie and green tomato pepper sauce:
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Post by Paws on Oct 28, 2006 10:00:36 GMT 12.75
You boiled everything down except the vinegar right? If the bottle was sterilized and the sauce was bottled hot it should keep for several months in the fridge. The acid content of the vinegar will help out as well. Keep an eye on it for any funk like black brown or red spots but I bet it'll be gone long before anything develops. Test it on Kim and if she don't go keel up then....
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Post by g8rhed on Nov 7, 2006 5:39:51 GMT 12.75
...did not boil the vinegar, but I added it while the concoction was still warm - right before I bottled it. I didn't sterilize the bottle but I washed it in really hot water and soap.
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