We have been picking from the garden for the past few weeks but today we harvested all the ripe tomatoes and peppers. We grew six different types of tomatoes this year as well as Caralina Reapers, Ghost peppers, Habanero’s, Chili peppers, Jalapeno peppers and a variety of sweet and bell peppers.
I love the fact that I know where my food is coming from and I can teach my children how to do it as well.
Ingredients:
16 cups of chopped green tomatoes
1/2 cup Jalapenos, chopped with seeds
2 cups Red Bell Pepper
2 cups of Onions
6 garlic cloves, minced
1 cup fresh cilantro, chopped
1 cup lime juice
1⁄2 cup vinegar
3 tablespoons of pickling salt
1 teaspoon of ground cumin
2 teaspoons black pepper
1⁄2 teaspoon cayenne pepper
1/2 teaspoon coriander powder
2 teaspoons sugar
Directions:
Cook the green tomatoes, onions and lime juice and bring to a boil, remove from heat and use an immersion blender and smooth everything out. Then add remaining ingredients and bring to boil and cook for 15 minutes.
Fill sterilized pint jars and process in a water bath canner for 15 minutes.
Yields 7 Pints
Here are a few pics of my Carolina Reapers that I grew this year. I have already gotten a few dozen peppers picked so far. I have been making some HOT and I mean Hot salsa this year using these and a mix of other peppers from my garden.
