Dip tomatoes in hot water for 20 seconds then in ice
n and bake 400 degrees for 1 hour, basting with
>for stuffed peppers with ground beef and rice.
Cut tops off peppers
nch thick. Refrigerate for 10 mins.
Meanwhile, for the peppers, heat half
Heat 30 ml olive oil in a pan.
Fry the peppers gently in the olive oil, turning occasionally.
As the skin starts to blister (3-4 minutes) take out of the pan and put into bowls, sprinkle with a little sea salt and serve immediately.
n simmering water until ready for use. Do not boil. Wash
For the sauce:
Mix together
For the fish:
Put the
Combine and add all ingredients to a heavy sauce pan or cast iron skillet. Bring to a boil and simmer 1 to 2 hours or till desired thickness has been reached. Stir often to prevent sticking.
Pack hot jars with hot prepared tomato mixture leaving 1/2-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.
Hot Pack 15 minutes
Follow all normal canning guidelines.
Add chopped onion and peppers and cook until tender (about
Grind chile de arbol peppers into a powder with a
pices steep a few minutes for flavors to meld. Strain vinegar
Working in batches, blanch tomatoes for one minute and immediately immerse
A note about peppers: Remember to use caution and
lace olive oil, onions and peppers in a large pot and
ery large pot and simmer for 30 minutes. Meanwhile wash jars
Add all ingredients to stock pot.
Heat to boiling.
Reduce heat.
Simmer, partially covered for 2 hours.
Stir occasionally.
After it has simmered, fill clean sterilized jars to within 1/2 inch of top of jar. Put on cap, screw the band finger tight.
Process for 35 minutes for quart jars in a water bath.
** You can also freeze in quart size freezer bags.
This sauce is great on any pasta dish.
hickens. If you would like for it to be thicker you
Combine everything in a large pot, mixing well. Bring to a boil, reduce heat to simmer, and cook for 30-40 minutes, stirring occasionally.
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.
I didn't. Finely Chop Peppers (I used a food processor