Roasted Tomato & Chile Salsa Ingredients: 2 pounds Roma tomatoes 1 medium onion 2 Anaheim peppers* you can use 2 jalapenos 1 teaspoon salt 1/4 Cup Cilantro, finely chopped 1/2 teaspoon black pepper 2 cloves garlic, minced 1/2 Cup fresh lime juice (about 6 limes) Yield: approx. 6 half-pints Directions: Preheat oven to 450F.
**photo note: I oven roasted some red bell peppers I had on hand - its a great way to prep those for later use too - if you ever see red bells on sale - buy them and roast them!! they are great in so many dishes! I cut and pack my finished red pepper strips into a half pint canning jar and top off with olive oil and store in fridge. Recipe Adapted from: Ball's All New Book of Canning "Salsa Ranchera"
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Want a quick warm up on a cold day - try my ground chicken chili. It does have a 'kick' to it so, if you don't want it on the spicy side, omit the red pepper flakes and dial back the cayenne pepper...also use mild green chilies instead of hot. I am not a huge spicy food fan but, this has just the right amount of heat for us... ~Enjoy! Diane Chicken Chili *using ground chicken Ingredients: 1 large chopped yellow onion 1 tbs olive oil 1 clove minced garlic 1 lbs chicken, ground 1 sweet bell peppers, cored, seeded, and large-diced 1/2 teaspoon chili powder 1/2 teaspoon ground cumin 1/8 teaspoon dried red pepper flakes, or to taste 1/8 teaspoon cayenne pepper, or to taste 1 teaspoon kosher salt, more if preferred Freshly ground black pepper to taste 1 (14-ounce) can fire roasted diced tomatoes, un-drained ** 1 (4-ounce) can diced green chilies, un-drained ** 1-1/2 cups chicken stock or broth ** 1 can white chili beans in chili sauce, un-drained Directions: In a large pot on your stove-top, add oil and chopped onions to cook down, about 7 minutes adding in the minced garlic and bell pepper, the final 2 minutes. Raise the heat and add in the ground chicken, all the spices and stir well to combine. Add in the remaining ingredients and bring to a medium boil, stir, reduce heat, cover and cook at a low simmer for a final 15 minutes, stir well and serve hot. ** Canning Note: Use your Home canned tomatoes, green chilies and broth/stock in this recipe. Garnish, optional: sour cream, black olives, lime-salted tortillas strips, shredded cheese, diced tomatoes, or green onion. Recipe & Photos by: Diane Baker for Canning and Cooking at Home Tomatillo Green Salsa Ingredients: 5 cups chopped tomatillos (about 2-3 pounds) 2 cups chopped roasted green chiles , see**note below 4 cups chopped vidalia onions 1 cup bottled lime juice 6 cloves garlic, finely chopped 1 tablespoon ground cumin 1 tablespoon dried oregano leaves 1 tablespoon dried thyme 1 tablespoon large grain pink sea salt 1 teaspoon black pepper dash of chili powder Yield: About 4-5 pints Directions: Caution: Wear plastic or rubber gloves and do not touch your face while handling or cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes. Preparing Tomatillos: Remove the dry outer husks from tomatillos; wash thoroughly. They do not need to be peeled or seeded. Hot Pack: Combine all ingredients in a large saucepan and stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 2O minutes, stirring occasionally. Ladle hot into clean, hot pint jars, leaving ½-inch head-space. Remove air bubbles and adjust head-space if needed. Wipe rims of jars with a dampened, clean paper towel; apply two-piece metal canning lids. Process in a boiling waterbath canner 15 minutes, adjusting for your local altitude (0-1,000ft 15 mins : 1001-6000ft 20mins : 6001ft-above 25 mins) **NOTE: you can use any 2 cups of chopped hot peppers: The skin of long green chiles may be tough and can be removed by heating the peppers. Usually when peppers are finely chopped, they do not need to be skinned. If you choose to peel chiles, slit each pepper along the side to allow steam to escape. Peel using one of these two methods: Oven or broiler method to blister skins - Place chiles in a hot oven (400°F) or broiler for 6 to 8 minutes until skins blister. Range-top method to blister skins - Cover hot burner (either gas or electric) with heavy wire mesh. Place peppers on burner for several minutes until skins blister. To peel, after blistering skins, place peppers in a pan and cover with a damp cloth. (This will make peeling the peppers easier.) Cool several minutes; slip off skins. Discard seeds and chop. Jalapeno peppers, if used, do not need to be peeled, but seeds are often removed. I used one pint of my already canned Roasted Green Chiles in this recipe (link click here) USING GREEN TOMATOES: You may use green tomatoes in this recipe instead of tomatillos and bottled lemon juice in place of lime juice. IMPORTANT: The only other change you can safely make in this salsa recipe is to change the amount of spices and herbs. Do not alter the proportions of vegetables to acid and tomatoes because it might make the salsa unsafe. Do not substitute the lemon or lime juice with vinegar Recipe Adapted from: NCHFP Photos by: Diane Baker for Canning and Cooking at Home Pinterest PIN: www.pinterest.com/pin/530510031096298261/ I created this recipe a few years back but, never thought about canning it. It's wonderful pressure canned!! I'm always happy when I can convert my home cooking to a pantry shelf stable product. I normally make this after the Thanksgiving holiday when we have leftover turkey but, in a pinch - ask your local deli for one-inch thick slices of pan roasted turkey and cut that up into chunks - works great too! I hope you try this one folks - it you want to make and serve instead of can this - that's fine - just **simmer about 15 minutes longer then my instructions below. ~Enjoy! Diane
Diane’s Roasted Turkey Chili Soup (Pressure Canned) Ingredients
Optional Serving Toppings:
Directions
Yield: approx. 5-6 Pints Recipe & Photos by: Diane Baker for Canning and Cooking at Home On of my families favorite for brunch-time. Use your homecanned roasted green chiles to create this wonderful quiche! ((if you don't have homecanned chiles, that's ok - you can buy them at the store too)) I often serve this with my homemade, homecanned Bloody Marys - makes the perfect, relaxing meal. Enjoy! Diane
Hatch Green Chile & Vidalia Onion Quiche Ingredients: 1/2 vidalia onion, or one small onion, diced 4 oz can hatch green chiles, do not drain 3/4 cup heavy cream or half & half 1/4 cup milk 4 eggs 1/2 tsp salt 1/8 tsp pepper 1 cup pepperjack cheese, shredded 1/2 cup cheddar cheese, shredded 9 inch quiche crust - prebaked I prepare my crust while the onions and green chilies are being sauteed Quiche Crust Recipe at bottom. Directions: Prepare & Pre-Bake the pie crust (you can make homemade or use a store bought pie crust) Preheat oven to 380 F degrees. While the pie crust is pre-baking, place a pat of butter with green chiles and onion into a saute pan and cook for 10 minutes. In a large bowl, whisk together the eggs, cream, milk, salt & pepper until combined, stir in half the pepper-jack cheese. Set aside. Remove the pie crust from the oven and sprinkle the remaining half the pepper-jack cheese onto bottom of crust, top with green chile & onion mixture Pour the egg mixture on top. Sprinkle cheddar cheese around top of Quiche. If desired, sprinkle the top lightly with more pepper. Bake the quiche until it is golden brown on top and the center is no longer jiggly. Depending on your oven, this will take anywhere between 45 minutes - 1 hour. Mine took 50 minutes. Use a pie shield to prevent the pie crust from over browning, if desired. I do turn my broiler on low and let the quiche brown a bit more (approx 2 mins) Allow to cool for 3 minutes before slicing and serving. This quiche makes great leftovers! Store tightly covered in the refrigerator for up to 4 days. *1 Cup Whole milk is heavily preferred for creamiest texture, though your favorite milk may be used instead - keeping in mind the creamy texture will be compromised. (I used 2% and heavy cream) *Use 1 cup total of your favorite cheeses. Try to avoid using 1 whole cup of a strong tasting cheese like feta. Gruyere and Swiss work great in this quiche. Since this has a spicier kick - I went with pepperjack and cheddar. Get creative! Quiche Crust ~ Homemade 1 1/4 cups flour 1 stick COLD butter, cut into small cubes 1/2 tsp salt 4 Tbs COLD water Food Processor Add flour and salt to food processor, pulse 2-3 times. Add in the COLD butter and pulse 3-4 times. Add in the COLD water and turn processor on until the dough climbs the sides of bowl and forms into one ball. Turn machine off and place dough ball onto saran wrap, cover and chill for at least 20-30 minutes before rolling out and pre-baking in oven for quiche. Pre baking will help a little bit from having a 'soggy bottom' quiche! Recipes & Photos by: Diane Baker for Canning and Cooking at Home |