Charred Pepper BBQ Sauce
courtesy of: Put 'em Up
1 lb chili peppers, grilled, with skins peeled and seeded
5 lbs tomatoes, peeled and cored
1 pound yellow onions, chopped
2 cups brown sugar
1 1/2 cups cider vinegar
2 garlic cloves, minced
1 TBS ground allspice
1 TBS salt
1 tsp ground cloves
1.) Roughly chop Tomatoes and Peppers.
2.) Combine the chilies, tomatoes, onions, brown sugar, vinegar, garlic, allspice, salt and cloves in a large reactive saucepan. Cover and bring to a boil.
3.) Remove the cover, reduce the heat, and simmer for 1 - 1 1/2 hours, until sauce is thickened.
4.) Puree with a stick blender.
Refrigerate: - Ladle into bowls or jars. Cool, cover and refrigerate for up to 3 weeks.
Can - leave 1/4 inch of headspace, process for 20 minutes. Store for up to 1 year.
I have other tomatoes peeled, cored and ready to go for three items - ketchup, homemade tomato sauce, and homemade hot sauce. I will have a lot more, so I think I'm going to make some sun-dried tomatoes and a Green Tomato Chutney.
I'm also planning on making some dill pickles - then I may be caught up a little bit on produce usage. I also froze about 2 more pounds of green beans. I still have tons more growing so I plan on canning some dill green beans.
I still have 3 zucchini to use - I'm thinking zucchini chocolate chip cookies and zucchini bread. Also, some yellow squash.
See below for some recent harvests, and other items growing!!
|oh yeah...and Oscar and a chicken!!|
|Part of the garden and Jeff's Kayaks|
|One of the watermelons...now it is double this size!|
|Harvest from a week ago|
|Bread and Butter Pickles|
|Part of the Tomato Harvest|
|The corn section|
|One of the jack-o-lantern pumpkins|
|Every veggie on these platters is courtesy our mini farm!!|