|We harvested 6.5 pounds of these delicious treats last week.|
We don't know the original author of this recipe or the others below.
3.5 pounds of tomatillos husked but kept whole
1 medium white onion cut into 1 inch chunks
5 large serano chilles
5 larges cloves of garlic
1 firmly packed cup roughly chopped cilantro
2/3 cup fresh lime juice (yum)
1 tablespoon kosher salt
Put all the vegetables in a single layer baking dishes or on rimmed baking sheets and roast for 20 -35 minutes, turning occasionally until blackened in spots and tomatillos are soft, collapsed, and leaking. Puree the vegetables and juices along with the cilantro in a blender. Place in large sauce pan, add lime juice and salt. Bring to boil.
Water bath can.
Habanero Pepper Jelly (You can find the recipe at allrecipes.com).
|We have three jabenero pepper plants that are producing tons of fruit. Belle made spicy jabenero jelly. It goes great with cream cheese on crackers.|
Eggplant & Tomato Relish
|Before this recipe Belle had written eggplants of as bug infested garden space wasters. Not anymore!|
Belle found this in a book called Salsas, Relishes and Chutneys.
Makes 6 half pints.
2 lb eggplants cut into slices 3/4 inch thick
1/4 cup salt
1 1/4 lb tomatoes
4 tbsp olive oil
1 yellow onion halved and cut into slices
2 cloves garlic, minced
1/3 cup pitted kalamata olives
3 tbsp pine nuts, lightly toasted
2 tbsp capers
1/2 cup red wine vinegar
1/3 cup finely sliced fresh basil
salt and pepper
Arrange the eggplant slices in a single layer on paper towels. Sprinkle both sides with the 1/4 cup of salt and let the eggplant drain for about 1 hour.
Blanch, peel, and core the tomatoes, cut and dice 3/4 inch pieces Rinse the eggplant with cold water and pat dry with paper towel. Cut int 3/4 inch pieces.
In large nonreactive saucepan over medium heat, warm 3 tbsp of the olive oil. Add eggplant and cook, stirring frequently, until lightly browned, about 10 minutes. Transfer to a plate. Add the remaining 1 tbsp olive oil to the empty saucepan and reduce heat to medium-low. Add the onion and cook, stirring frequently, until tender, about 15 minutes. Add the garlic and cook, stirring for 2 minutes longer. Stir in the tomatoes, olives, pine nuts, capers, and vinegar. Raise the heat to high and bring to a boil. Reduce the heat to medium low, gently stir in the eggplant and basil, and simmer until heated through, about 5 minutes. Season with salt and pepper.
Water bath can. Process the jars for 20 minutes in boiling water. Store the jars in a dark place. They will keep for up to 6 months.