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Thursday, September 25, 2014

Picante Sauce using unripped tomatoes

Reader has requested the recipe once again. This is a medium spice recipe. Enjoy!

2 lbs unripe tomatoes, quartered and skin on

1 large onion
4 bell peppers
13 jalapenos
1 garlic clove, minced
2 tablespoons salt
1 1/2 teaspoons ground black pepper
1 1/2 teaspoons crushed red pepper
1 tablespoon sugar
1 1/2 teaspoons salad oil
pinch of hand crushed fennel seed
dash paprika
dash chili powder

Using a food processor (or your amazing knife skills) finely chop the onion, bell peppers, and jalapenos. Add everything to a medium size kettle.

Since unripened tomatoes have little juice, you will need to stir this constantly over a medium heat until the liquid at the bottom begins to boil. Remove from heat, cover and place in a slow oven (200F) for 1 hour. Remove and carefully chop the ingredients in a food processor or blender (too hot for your mad knife skills) get those tomatoes finely chopped. Return to kettle or a new one, and place in the slow oven for 2 more hours.

jar and can in a hot water bath for 5-10 minutes.


Bob from Athens said...

Been gardening for almost half a century, never "unripped" a tomato. How do you do that ?

Just joking of course .

M.E. Masterson said...

Thank you!

Phelan said...

By now Bob, you should know how talented. I am. Lol. Glad to see you!

You are welcome Masterson. I do have several recipes using green tomatoes.

Practical Parsimony said...

Somewhere on the internet, there is a green tomato pie recipe. It may be on my blog. Supposedly, it tastes like apple pie.

I just read you are/were ill. Hopefully, you are better.

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