Tag Archives: garden

Green Tomato Salsa Recipe

Green Tomato Salsa

Every year our garden is left with at least 10 lbs of green tomatoes. we pick all the tomatoes hoping they will turn red. After about a week any tomatoes that do not show signs of turning need to be handled differently. Green tomato salsa fixes the problem. Green tomato salsa is tasty and can, after being canned, be stored for up to 1 year.

Ingredients

5 lbs green tomatoes, diced
6 yellow onions, diced – should measure to 4 cups
3 jalapenos, diced. Keep seeds separate – should measure to 1/2 cup
4 large red bell peppers, chopped – 2 cups
6 garlic cloves, minced
1 cup fresh cilantro, chopped
1 cup lime juice
1⁄2 cup vinegar
1 tablespoon salt
1⁄2 tablespoon cumin
1 tablespoon dried oregano leaves
2 teaspoons pepper
1⁄4 teaspoon cayenne
2 teaspoons sugar

Directions

Combine all ingredients into a large stainless steel pot (do not use aluminum), mixing well. Bring to a boil, reduce heat to simmer, and cook for 20 – 30 minutes, stirring occasionally. Taste the tomato salsa, if you want it hotter, add some of the jalapeno seeds and cook a bit longer – taste again and adjust to your liking.

To continue canning, bring salsa to a boil.

Ladle salsa into hot sterile jars, leaving 1/2 inch headspace. Wipe lids and jar edges clean before finger tightening lids and placing them back in the boiling canning pot.

Process (boil) jars for 15 minutes.

Remove carefully and let sit for 24 hours. Check lids for seal, and refrigerate any unsealed jars.

This recipe makes about 8 pints. For those that do not like canning, you can ladle the salsa into freezer bags and store that way. Make no mistake, you will use up your salsa fast!!

Read more tomato recipes on Traderscreek’s tomato recipes

Pickled Pepper Onion Relish Recipe

Pickled Pepper Onion Relish

Pickled Pepper Onion Relish is great to make when the peppers start coming during the summer. It is a quick but tasty recipe. We’ve used this relish on hot dogs, brats and sausages.

Ingredients

3 large onions, cut into thin slices
8 large green bell peppers, cut into thin strips
3 jalapeno peppers, seeded and minced (optional)
6 tablespoons pickling spice
2 cups white sugar
1 teaspoon salt
2 cups apple cider vinegar

Directions

Place onion, bell pepper, jalapeno pepper, pickling spice, sugar, salt, and vinegar into a large saucepan.
Bring to a boil over high heat, then reduce heat to medium-low, and simmer 5 minutes, stirring occasionally.
Look at other pepper recipes https://traderscreek.com/recipes/recipe-index/

Roasted Pepper Recipe

Roasted Pepper

This roasted pepper recipe is a great starting point for many Italian side dishes. Try layering the roasted peppers with minced garlic, breadcrumbs and grated Parmesan cheese.

Ingredients

1 large pepper – most commonly a bell pepper but hot peppers work well too
1 teaspoon of olive oil

Directions

This is a very simple recipe. You can use a gas stove burner or a barbecue grill even the broiler in an oven. If you use a stove burner, turn it on medium. Give it a few minutes to heat up. Take the olive oil and lightly coat the pepper and then place the pepper right over the flame, be careful, if the flame begins to flare up pull from the burner. Let the skin begin to burn. You will see the skin turn black, that is perfect. The trick is to not over cook. As a section burns turn the pepper to cook another section.

Once you have cooked the entire pepper it should be soft and burnt all around, pull it off the burner and immediately place it in a paper bag and then close the bag to seal up the pepper. This will allow the pepper to finish the cooking process and steam at the same time. Give the pepper about 15 minutes to finish cooking and cooling.

Now you just open the paper bag, take out the pepper and place on a cutting board. With a sharp knife, scrape the burnt skin off the pepper. Once complete, cut off the top of the pepper and slice in half length wise. Scrape out the seeds and the pith. You now have roasted pepper.

A great way to eat is to add to salads or just sprinkle with an Italian dressing and enjoy.

Look at other pepper recipes https://traderscreek.com/recipes/recipe-index/

 

Hot Pepper Relish Recipe

Hot Pepper Relish

This Hot Pepper Relish Recipe is great you can cut back on the sugar and added some hotter peppers for extra heat

Ingredients

1/2 pound hot green peppers (such as jalapeños or serranos), stemmed, seeds removed for a more mild relish
1/2 pound hot red peppers (such as fresnos or cherry peppers), stemmed, seeds removed for a more mild relish
1/2 pound yellow onions, roughly chopped
1 tablespoon kosher salt
1/2 cup cider vinegar
1/4 cup white sugar

Directions

Cut off the tops of the peppers and slice in half. Remove the seeds and inner white pith (where a lot of the excess heat is). Dice the peppers and onions on a cutting board to the thickness your desire.

Place in a bowl and add salt and let sit for 2-3 hours. After sitting, rince off the salt under cold water and strain off any water.

In a medium saucepan, bring vinegar and sugar to a boil over medium high heat, stirring to dissolve the sugar. Add in pepper/onion mixture, reduce heat to medium-low, and simmer for about 10 minutes, stirring occasionally.

Remove from heat and let cool to room temperature. Transfer relish to an airtight container and store in refrigerator up to a month.

Look at other pepper recipes https://traderscreek.com/recipes/recipe-index/

Red Pepper Soup Recipe

Red Pepper Soup

This is a great recipe, red pepper soup is quick, easy and has a limited number of ingredients. Change up the heavy cream with yogurt or even add in some butternut squash as a flavor enhancement. Also, if you like hearty/chunky soup, do not strain, just blend and serve.

Ingredients

2 tablespoons butter
4 red bell peppers, chopped
1 onion, chopped
4 cloves garlic, minced
24 fluid ounces chicken broth/stock
1/2 cup heavy cream
1/8 teaspoon ground black pepper

Direction

Melt the butter in a large saucepan over medium heat. Place the red bell pepper, onion and garlic in the saucepan and saute for 5 to 10 minutes, or until tender.

Pour in the chicken broth, stirring well, reduce heat to low and simmer for 30 minutes. Transfer to a blender and puree until smooth. This recipe is much easier if you puree the soup using an immersion blender right in the soup pot

Run the soup through a strainer and return the liquid to the saucepan over medium low heat. Stir in the heavy cream and the ground black pepper and allow to heat through, about 5 to 10 minutes.

You can serve with chopped chives and sour cream on the side

As a shakeup change, roast the peppers and onion in the oven for 30 minutes before starting the soup.

Look at other pepper recipes https://traderscreek.com/recipes/recipe-index/

Stuffed Tomatoes Recipe with Sausage

Stuffed Tomatoes

Stuffed tomatoes with sausage is a meal into itself. This can be a main course.

Ingredients

4 large ripe tomatoes
1 green chile pepper, partially drained
1/2 of the scooped tomato diced up
1/2 cup dry bread crumbs
2/3 cup shredded Cheddar cheese
1/4 pound smoked sausage (you can switch out and use a sweet sausage or hot Italian sausage), cut into 1/2″ pieces

Directions

Preheat oven to 400 degrees F.
Cut the tops off each tomato and put to the side. You can use as a topping when you serve – or not. Scoop out pulp, leaving a 1/2″ shell. Invert onto paper towels to drain for about 1/2 hour.
In a small bowl combine the diced tomatoes with the bread crumbs, 1/3 cup of cheese and the sausage; mix well. Spoon the mixture into the tomato skins and top with the remaining 1/3 cup of cheese.
Place the stuffed tomaoes on a baking sheet sprayed with non-stick spray. Bake in preheated oven for 15 minutes.
Go eclectic and before serving put the tops of the tomatoes back on.

Look at other tomato recipes https://traderscreek.com/recipes/recipe-index/