Topic: In The Kitchen
This year I was given three tomato plants and three pepper plants by a neighbor. It was a guessing game to see what varieties they were!
When it all shook out I had regular, heirloom and roma tomatoes as well as two bell and one hot pepper. I have no idea still what variety the peppers were but they got a nice bright red color to them.
When I had collected enough ripe fruits from each of the roma and hot pepper plants I added a couple of green peppers from the same plant. To this I added the remains of the white onions from the garden and made some oven roasted salsa.
I cut the tomatoes and the peppers in half lengthwise and placed cut side down on a baking sheet:
On top of these I spread out the sliced onions:
These were placed in a 450 degree oven for 20 minutes.
While this was roasting I added to the bowl of the food processor some Mexican oregano (1 tsp), cumin (1 1/2 tsp), plus salt and pepper (2 tsp each).
I measured out 1/4 cup each of lime juice and apple cider vinegar:
After 20 minutes of roasting I sprinkled on chopped garlic and cooked another 5 minutes. This was followed by covering the pan with foil to sweat the skins off.
When pulled from the oven after a total of 30 minutes I had this:
I used a couple of forks to remove the seeds from the peppers and the skins from everything. Then all the 'good stuff' was placed in the food processor:
This was pulsed and the liquids added before more chopping. Oh My!
The recipe said it will keep in the fridge for 2 weeks and it can be frozen. So I measured out little containers of 1/4 cup for the freezer and a little more to put in the fridge for immediate use.
This may be the most ambitious I've gotten with my own garden produce. However, I am planning on trying some quickbread that uses acorn squash.