So once again the hot pepper plants produced above and beyond the needed amount. Over the summer I have dried and frozen a year’s supply like normal plus enjoyed fresh jalapeno and cayennes whenever needed for meals or in pickles. Since the final harvest is much more than needed we gave away some to anyone who asked. I decided to make a pepper jam with some and a green salsa with some more. Below are the basic recipes for both. Of course that left one and a half bowls. Maybe I can string them together with fishing line and make a decoration or something.
- 2 cups pepper mixture diced fine
- 1 1/2 cups sugar
- 1 cup cider vinegar
For my mix I used a ratio of 1 large red bell pepper to 10 cayenne and 6 jalapenos. My final amount of chopped peppers was 6 cups. I went for a really spicy jam but the ratio is up to you. Remember there is a good amount of sugar so plan accordingly. Then I mixed all the ingredients in a large pot and boiled it down on high until thick, about 45 minutes. Can it the same way as always.
Green Pepper Salsa
- 1 28 ounce can tomatillos
- 16 cayenne peppers chopped into little rings
- 1 red onion diced fine
- 5 cloves garlic minced
- 2 limes
- Cider vinegar
- Chicken broth
This is really close to tomatillo salsa with a few changes and a lot more heat. Empty the brine from the tomatillos and refill can with cider vinegar. In a large saute pan heat 2 tbsp bacon fat and cook onion until it begins to brown. Add 3/4 of hot peppers and cook until they soften. Be careful not to breathe the fumes. Add garlic and cook 1 minute. Pour in tomatillos and vinegar and bring to a boil then turn heat down to a low simmer. When tomatillos are soft, crush them into a pulp. Fill can with chicken stock and add to the salsa. Squeeze juice from 1 lime and season with sugar to taste. Cook salsa on low until thick, about 30 minutes. Add the rest of the peppers and squeeze other lime and taste, adjusting sugar and salt to taste. Serve hot or cold or use as a sauce to cook chicken or pork in for burritos or tacos or any number of meat pies.