• Makes about eight 8-oz jars or 4 pints ( I got 10 half-pints)

    12 dried chipotle chili peppers, stems removed
    12 dried cascabel chili peppers, stems removed
    2 cups hot water
    3 pounds Italian plum tomatoes
    2 large green bell peppers
    2 small onions
    1 head garlic, broken into cloves
    2 teaspoons granulated sugar
    1 teaspoon salt
    1 cup white vinegar

    Directions:

    In a large skillet over medium heat, working in batches, toast chipotle and cascabel chilies on both sides, about 30 seconds per side, until they release their aroma and are pliable.  Transfer to a large glass or stainless steel bowl.  When all chilies have been toasted, add hot water.  Weigh chilies down with a bowl or a weight to ensure they remain submerged, and soak until softened, about 15 minutes.  Working in batches, transfer chilies and soaking liquid to a blender or food processor fitted with a metal blade and puree until smooth.

    Meanwhile, under a broiler, roast tomatoes, peppers, onions and garlic, turning to roast all sides, until tomatoes and peppers are blistered, blackened and softened, and onions and garlic are blackened in spots, about 15 minutes.  Set onions and garlic aside until cool.  Place tomatoes and peppers in paper bags.  Secure openings and set aside until cool enough to handle, about 15 minutes.  Peel and chop tomatoes, peppers, onions and garlic.

    Prepare canner, jars and lids.

    In a large stainless steel saucepan, combine reserved chili puree, roasted vegetables, sugar, salt and vinegar.  Bring to a boil over medium-high heat, stirring constantly.  Reduce heat and boil gently, stirring frequently, until slightly thickened, about 15 minutes.

    Ladle hot salsa into hot jars, leaving 1/2 inch headspace.  Remove bubbles and adjust headspace, if necessary, by adding hot salsa.  Wipe rim.  Center lid on jar.  Screw band down until resistance is met, then increase to finger-tip tight.

    Place jars in canner, ensuring they are completely submerged.  Bring to a boil and process 8-ounce jars for 15 minutes, and pint jars for 20 minutes.  Remove canner lid.  Wait 5 minutes, then remove jars, cool and store.

  • makes about six 8-ounce jars or 3 pint jars

    3 cups cored peeled tomatoes
    3 cups chopped seeded jalapeno peppers
    1 cup chopped onions
    1 cup cider vinegar
    6 cloves garlic, finely chopped
    2 TBS finely chopped cilantro
    2 tsp dried oregano (PS: use Mexican Oregano if you have it)
    1 1/2 tsp salt
    1/2 tsp ground cumin
    Directions:

    Prepare canner, jars and lids

    In a large stainless steel saucepan, combine all the ingredients.  Bring to a boil over medium-high heat, stirring constantly.  Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.

    Ladle hot salsa into jars, leaving 1/2 inch headspace.  Remove air bubbles and adjust headspace, if necessary, by adding more hot salsa.  Wipe rim.  Center lid on jar.  Screw band down until resistance is met, then increase to fingertip tight.

    Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process both 8-ounce and pint jars for 15 minutes.  Remove canner lid.  Wait 5 minutes, then remove jars, cool and store.

  • makes about 12 8-ounce jars or six pint jars

    10 cups chopped cored peeled tomatoes
    5 cups chopped seeded green bell peppers
    5 cups chopped onions
    2 1/2 cups chopped seeded chili peppers, such as hot banana, Hungarian wax, serrano or jalapeno
    1 1/4 cups cider vinegar
    3 cloves garlic, finely chopped
    2 TBS finely chopped cilantro
    1 TBS salt
    1 tsp hot pepper sauce (optional)

    Prepare canner, jars and lids.

    In a large stainless steel saucepan, combine all the ingredients.  Bring to a boil over medium-high heat, stirring constantly.  Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.

    Ladle hot salsa into prepared jars, leaving 1/2-inch headspace.  Remove air bubbles and adjust headspace, if necessary, by adding more hot salsa.  Wipe rim.  Center lid on jar.  Screw band down until resistance is met, then increase to finger-tip tight.

    Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process both 8-ounce and pint jars for 15 minutes.  Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

  • 6 cups diced unripe mango (about 3 to 4 large, hard green mangoes)
    1½ cups diced red bell pepper
    ½ cup finely chopped yellow onion
    ½ teaspoon crushed red pepper flakes
    2 teaspoons finely chopped garlic
    2 teaspoons finely chopped ginger
    1 cup light brown sugar
    1¼ cups cider vinegar (5%)
    ½ cup water
    Directions:

    Wash and rinse half-pint canning jars; keep hot until ready to use. Prepare lids according to manufacturer’s directions.

    Wash all produce well. Peel and chop mango into ½-inch cubes. Dice bell pepper into ½-inch pieces. Finely chop yellow onions.

    Combine all ingredients in an 8-quart Dutch oven or stockpot. Bring to a boil over high heat, stirring to dissolve sugar. Reduce to simmering, and simmer 5 minutes.

    Fill hot solids into clean, hot half-pint jars, leaving ½-inch head-space. Cover with hot liquid, 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 water canner for 10 minutes for half-pints.  Let cool, undisturbed, for 12 to 24 hours and check for seals.

  • Makes about twelve 8-ounce jars or six pint jars

    9 dried chili peppers (Cascabel, Ancho, Guajillo, New Mexico)
    Hot water
    12 cups diced, cored peeled tomatoes
    3 cups chopped red onions
    1 1/2 cups tightly packed finely chopped cilantro
    15 cloves garlic, finely chopped
    6 jalapeno peppers, seeded and chopped (leave seeds for more heat)
    3/4 red wine vinegar
    1 TBS salt
    3/4 tsp hot pepper flakes

    Directions:

    In a heatproof glass or stainless steel bowl, combine dried chilies with hot water to cover.  Weigh chilies down with a bowl or a weight to ensure they remain submerged, and soak until softened, about 15 minutes.  Drain off half of the water.  Transfer chilies and remaining water to a blender or food processor fitted with a metal blade and puree until smooth.

    Meanwhile, prepare canner, jars and lids.

    In a large stainless steel saucepan, combine chili puree, tomatoes, onions, cilantro, garlic, jalapeno peppers, vinegar, salt and hot pepper flakes.  Bring to a boil over medium-high heat, stirring constantly.  Reduce heat and boil gently, stirring frequently, until slightly thickened, about 10 minutes.

    Ladle hot salsa into hot jars, leaving 1/2-inch headspace.  Remove air bubbles and adjust headspace, if necessary by adding hot salsa.  Wipe rim.  Center lid on jar.  Screw band down until resistance is met, then increase to fingertip-tight.

    Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process both 8-ounce and pint jars for 15 minutes.  Remove canner lid.  Wait 5 minutes, then remove jars, cool and store.

  • from Ball Complete Book of Home Preserving

    makes about eight 8-ounce jars

    1/2 cup white vinegar
    6 cups chopped pitted peeled peaches
    1 1/4 cups chopped red onion
    4 jalapeno peppers, finely chopped
    1 red bell pepper, seeded and chopped
    1/2 cup loosely packed finely chopped cilantro
    2 TBS liquid honey
    1 clove garlic, finely chopped
    1 1/2 tsp ground cumin
    1/2 tsp cayenne pepper

    Directions:

    Prepare canner, jars and lids.

    In a large stainless steel saucepan, combine the vinegar and peaches.  Add onion, jalapeno peppers, red pepper, cilantro, honey, garlic, cumin and cayenne.   Bring to a boil over medium-high heat, stirring constantly.  Reduce heat and boil gently, stirring frequently, until slightly thickened, about 5 minutes.  Remove from heat.

    Ladle hot salsa into jars, leaving 1/2-inch headspace, if necessary, by adding hot salsa.  Wipe rim.  Center lid on jar.  Screw band down until resistance is met, then increase to fingertip-tight.

    Place jars in canner, ensuring they are completely covered with water.  Bring to a boil and process for 15 minutes.  Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

  • Excellent on Pork

    sprigs lemon thyme (about 1 tablespoon leaves when removed)

    1 tablespoon freshly chopped parsley
    2 cloves garlic, minced
    juice of 1 lemon (about 1/4 cup)
    1/2 teaspoon sea salt
    1/2 teaspoon freshly ground black pepper
    2 teaspoons peanut oil

    Combine all the ingredients in a container for marinating.  Marinate your meat for 30 minutes to an hour- flipping at least once to get both sides.

    Cook your meat using your preferred method.


  • 1/2  cup  chicken broth
    1/4  cup  chunky peanut butter
    1/4  cup  low-sodium soy sauce
    3  tablespoons  brown sugar
    2  tablespoons  rice vinegar
    2  teaspoons  grated peeled fresh ginger
    2  teaspoons  chile paste with garlic
    4  garlic cloves, minced
    Directions:

    Combine the ingredients in a small saucepan. Cook over medium heat 5 minutes or until smooth, stirring frequently. Remove from heat.

  • 1 cup cocoa powder
    2 cups sugar
    1/4 teaspoon salt
    1 cup cold water
    1 tablespoon vanilla

    Directions:

    In a 3-quart saucepan, whisk together the cocoa, sugar and salt until no lumps of cocoa remain.  Whisk in the cold water (it will resist combining at first).  Turn on the heat to medium to medium high and bring to a boil- whisking pretty consistently.

    Once it comes to a boil, turn down the heat so that it is still boiling, but not in danger of boiling over- medium low worked well for me.  Continue cooking and stirring for 5 to 7 minutes, or until the mixture has appeared to thicken slightly.   Be careful not to overcook, this is a fairly thin syrup.

    Remove from heat and add the vanilla.  Cool, pour into a glass jar and store in the fridge.

    Makes about 1 3/4 cups of chocolate syrup and will keep for several weeks refrigerated.

  • Serving Size : 8

    12 ounces fresh cranberries — picked over and rinsed
    2 cups sugar
    1/2 cup water
    1 8 oz can crushed pineapple in syrup
    2 teaspoons lemon juice
    1 pinch salt

    In a medium saucepan, combine cranberries, sugar and water. Bring to a boil. Reduce heat and simmer for 20 minutes, stirring frequently.

    Add crushed pineapples, lemon juice and salt to the pan, stir well. Cook for another 10 to 15 minutes, or until nicely thickened.

    Sauce can be served warm or cold, and can be made up to two days ahead of time. Store in the refrigerator, tightly covered.

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