At the end of the summer, when I took down our summer garden, there were lots of green/red hot
peppers to be used as well as green tomatoes.  Putting the tomatoes by the windowsill always works for me: some get red earlier than others, helping me catch up by my tomatoe consumption.  This time, I used about a pound of the tomatoes for this recipe and next year I’ll make sure to make more. The recipe below was given to me by my mother who tried at someone’s house.  You can go ahead and eyeball the amounts, but try to keep the ratio ;)

• 2 lbs hot green/red peppers (any kind would do)
• 2 lbs red tomatoes (prefer roma tomatoes)
• 1/2 cup white vine vinegar (5% acidity)
• garlic cloves, loosely fill up 1/2+ cup
• a pinch of salt

Put all the ingredients in a blender.  Give it a good mix to make sure all chopped well. Divide into strelized jars, top with a bit of olive oil, put in fridge.  Wait about a week - 10 days, and use when you feel like a hot sauce.  Goes well with chicken, beef and could also be used base of dishes.

This entry was posted on Tuesday, November 21st, 2006 at 7:29 am and is filed under Food Preserving, Make Ahead. You can leave a response, or trackback from your own site.