This guest post comes from Jessica Kohler, a fellow CoMo blogger, of Kohler Created.
First, I wanted to take the opportunity to thank Annette and Charlie for inviting Neil and I to guest post on their wonderful site. We admire them greatly, and envy the success they’ve had this year where our efforts seem to have fallen short, really short.
Luckily Neil’s parents have a magnificent garden the size of a CSA and have had a bumper crop of fruits and vegetables this year, giving us plenty of tasty overshare. Last month they sent us home from a family lake trip with two coolers full of goodies. Two weeks ago, they surprised us again with a cooler full of fruit, including two massive boxes of tomatoes. Because it’s just Neil and I, trying to eat these tomatoes fresh is next to impossible, so we’ve resorted to freezing and canning quite a bit. We don’t mind though. There is no better feeling than enjoying a piece of your summer all year long, especially when it’s organic and local.
Since we’ve already canned a healthy stock of salsa, we decided this week to use the remaining box of tomatoes for tomato sauce. Inspired by one of our Newman’s Own favorites, we decided to spice it up with chili peppers from our garden.
- 2 pounds chile peppers (we used a combination of chili peppers, banana peppers and green peppers)
- 1 pound chopped onions
- 5 pounds tomatoes
- 1/2 tsp. black pepper
- 3 tsp. salt
- 1 cup vinegar
To Prepare Chili Peppers: Preheat the oven to 400 degrees. Wash chili peppers and dry. Make a slit on the side of each pepper (to allow steam to escape) and place in an oven for 6 to 8 minutes, or until skins blister. Remove and cool. When peppers are cool, peel and remove seeds and stem. Chop and set aside.
To Prepare Tomatoes: Bring a medium pot of water to boil. Wash tomatoes and dip in boiling water for 30-60 seconds or until skins begin to split. Dip in cold water, slip off skins, core and remove any blemishes or discolored areas. Chop coarsely.
Combine all ingredients, including peppers, and place in a large saucepan or cast iron skillet. Bring to a boil, cover and simmer gently for 10 minutes, stirring occasionally.