I'm popping up some recipes that people have asked me to share. I have some great works for me Wednesday ideas, but they'll have to wait until next week!
A case of Roma Tomatoes (skinned and blended, leave some a bit chunky- I don't skin mine)
2 large bulbs of garlic diced and mashed
10 onions (more or less to taste)
10 green peppers (to taste)
10 hot peppers (more or less)
2 large bunches cilantro
sea salt (to taste)
8 to 10 tb lemon juice ( I do 1tb per quart)
It's really simple: Puree half the tomatoes and other half leave chunky. In the pureed batch I put in cilantro, garlic, onion, and green peppers. My blender does a great job. If you want it chunkier pieces place in with the tomatoes you are doing chunky.
Pop everything into a 13 quart stock pot (that's the size I have). Add salt and juice to taste. Juice is needed for extra acidity because lots of our tomatoes are lower acid. (I've never had a problem though)
Let all ingredients simmer for a couple hours in the pot.
Water bath quart jars of salsa for 20 minutes. Store for about a year.
Large can of peeled whole tomatoes (Warehouse Size)
2 green peppers
2 to 3 hot peppers ( whatever I have available)
1/2 bunch of cilantro
6 cloves (or so) garlic
sea salt ( to taste)
Blend whole tomatoes lightly for chunkiness.
Blend all other ingredients to desired consistency in the juice of the tomatoes.
Add lime or lemon juice if desired.
This makes around a gallon. Great parties! I also freeze in container for dinners.
Kim M. Stuffed Jalapenos
8 0z cream cheese
8 oz cheddar cheese
Seed as many peppers as desired. Bake them at 350 degrees for 20 minutes.
Mix cheeses. Stuff peppers and pop under broiler until crispy!
I hope you enjoy!