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Receta Green Tomato Hot Sauce
by Global Cookbook

Green Tomato Hot Sauce
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Ingredientes

  • by Pat Katz Makes 8 to 9 half pints
  • 3 quart green tomatoes, cored and finely minced (24 medium)
  • 1 quart ripe tomatoes, finely minced (8 medium)
  • 1 med yellow onion, finely minced
  • 4 x cloves garlic, chopped or possibly pressed
  • 1 c. seeded and finely minced Anaheim (or possibly poblano) chile pepper (see note)
  • 2 x jalapeno peppers, seeded and finely minced (see note)
  • 1 c. cider vinegar
  • 1 Tbsp. chopped fresh cilantro
  • 1 tsp salt

Direcciones

  1. Wash 9 half-pint jars. Keep warm till needed. Prepare lids as manufacturer directs.
  2. Chop tomatoes, onion, garlic and both peppers by hand or possibly using the
  3. "pulse" or possibly "on-off" switch on a food processor. Combine the minced vegetables with the vinegar, cilantro and salt in a large, heavy pot.
  4. Bring the mix to a boil, then reduce the heat and simmer till thickened, about 20 to 30 min.
  5. Ladle the mix into 1 warm jar at a time, leaving 1/2 inch head space. Wipe jar rim with a clean, damp cloth. Attach lid. Fill and close remaining jars.
  6. Process in a boiling-water canner for 15 min (20 min at 1,000 to 6,000 feet; 25 min above 6,000 feet).
  7. Note: Wear gloves when handling fresh, canned, dry or possibly pickled chilies; the oils can cause a burning sensation on your skin.