28 September 2014

Salsa Verde


6# tomatillos  ($6)
16.5oz onion ($2)
7.5oz banana peppers (5) ($1)
7.5oz hot bell pepper (6) ($1)
1 head garlic (5 large cloves) ($1)
10g cilantro ($0.96)
3tsp cumin
1 1/2tsp salt ($0.03)
1 1/2tsp red pepper flakes
1c apple cider vinegar
1c red wine vinegar ($1.76)
1c vinegar
3/4c lime juice


Yielded 9 pints. The reason for the vinegar variety is the obvious one--that's pretty much all we had!


Shirley Sauce for Ryan (#1)
5 1/2# tomatoes
1oz jalapenos (3)
3oz Big Bomb pepper (2)
15oz onion
2c sugar
2c red wine vinegar
2T pickling salt


Yielded 5 pints + 1/2 pint (combined with batch #2)


Shirley Sauce for Ryan (#2)
5 1/2# tomatoes
1oz jalapenos (2)
1/2oz small orange hot pepper (1)
1.6oz Big Bomb pepper (1)
2c sugar
2c red wine vinegar
2T pickling salt


Yielded 5 pints + 1/2 pint (combined with batch #1)


Shirley Sauce for Ryan (#3, combined with #4 before processing)
5 1/2# tomatoes
1oz jalapenos (2)
1/2oz small orange hot pepper (1)
14 1/2oz onion (half of a ginormous onion from Berry Acres)
2c red wine vinegar
2c sugar
2T pickling salt


Shirley Sauce for Ryan (#4, combined with #3 before processing)
5 1/4# tomatoes
14oz onion (the other half of the ginormous one from batch #3)
0.6oz small hot orange pepper (1)
1oz jalapenos (2)
2c red wine vinegar
2c sugar
2T pickling salt


Batches 3&4 yielded 11 pints.


Shirley Sauce for Ryan (#5)


5# 10oz tomatoes
1 1/2oz jalapenos (3)
1/2oz small orange hot pepper (1)
1# 4oz onion (2)
2c sugar
2c red wine vinegar
2T pickling salt



Yielded 6 pints.