|
Post by Gianna on Sept 23, 2018 15:32:00 GMT -5
Yum!
Most of my excess tomatoes were processed through the dehydrator. But the last batch yesterday, there were too many to go in. So today I took the so-called culls - the ones that were too small to bother slicing to dry - cut them in half, and put them in a hot pan with a little bacon grease, and browned them as much as possible on high heat before they cooked to soft. Then I added some previously cooked red chilies, with their skins. And when fully melded in the heat, I ran it all through a food mill, medium holes, to get rid of the skins. The holes were large enough to let the seeds pass through.. no problem. I prefer a little texture.
And now I have a grand tomato sauce with red pepper. Incredibly rich, full flavor. Half will go into the freezer, half will go into the next batch of chili verde.
Still in the garden are a good number of green tomatoes which will probably be ripe in another week or two. Think I'll make more of this thick, eating pleasure.
|
|
|
Post by meandtk on Sept 23, 2018 16:25:03 GMT -5
That sounds delicious. I need to remember that next year.
|
|