Wednesday, August 14, 2013

Chili Sauce

Yesterday I put up 8 quarts of what I'm now calling "Chili Sauce."  It was supposed to be another batch of salsa.  However, it was blisteringly hot and not quite salsa it has been dubbed Chili Sauce and will be used this winter when making hot, spicy chili.   If, and only if, I can keep my hubby from using it up before winter arrives.

To make the sauce, 40 lbs. of tomatoes were peeled, seeded, and cooked for several hours along with 2 lbs. of jalapenos, 6 chopped onions, 3 tablespoons of garlic, 3 tablespoons of cayenne pepper, and big bunch of herbs (thyme, rosemary, oregano and basil), 2 tablespoons of salt.

We have harvested 98 pounds of tomatoes from our little 25 foot row and the plants are still laden with ripening fruit.  The next big batch will be used to make more pasta sauce.

Not everything in our 2013 garden has been a success, but the tomatoes have not let us down.

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