Green Tomato Chili Sauce Food

GREEN TOMATO CHILI SAUCE RECIPE

Steps:

• While chopping your tomatoes up make sure to discard any imperfections on their skin or interiors. Place all the chopped tomatoes, onion, capsicum, ginger, garlic and chili along with the sugar and vinegar into a large stock pot. Wrap bayleaves, cloves, cinnamon and peppercorns into a piece of muslin and place into the pot.
• Bring the pot to a boil over a high heat and then reduce to a steady simmer. Allow the mixture to simmer for 30minutes while stirring every 5-8minutes. Towards the end of cooking you will need to stir more frequently to stop it from sticking to the bottom of the pan. It will reduce by a third, once there is no watery liquid sitting on top of the mixture remove the muslin of herbs and spices from the mixture.
• Remove the pan from the heat and using a stick blender wizz the mixture until it becomes smooth. Return it to a low heat and check that there is no water coming to the surface of the mixture, do this for only a few minutes. You do not want any water in your tomato sauce as it will spoil sooner.
• Pour the mixture into sterilised bottles. It will keep in a cool and dark place for six months.

GREEN TOMATO BEEF CHILI

Steps:

• Season the steak (pretty heavily) and chop into cubes. Season ground beef also. Set aside.
• In a skillet on medium-high, throw peppers on there to heat up and roast for 10 minutes or until they have dark spots.
• In the meantime, chop up green tomatoes (about 5 large ones) and, if using ripe tomatoes, chop those up also. Once the peppers have started showing dark spots, remove from skillet and throw into food processor, along with the tomatoes and onions.You can add the paprika then to the tomato puree or wait until everything's combined.
• Add the cubed steak to the skillet and sear until it is just pink in the center.
• Throw into crockpot (or wherever you will make the chili).
• Cook seasoned ground beef.
• Add tomato/onion/pepper puree to crockpot (or pot on stove) and mix with steak.
• Finally, add the cooked ground beef.
• Once the contents are hot and have been boiling for 15 minutes, add the beans. If they are not canned, add between 1/2 and 1 cup of water to the pot. This will depend on if you want the chili to be ready quickly or if you want to let it simmer in the crockpot for a few hours. I think that the more you let it simmer, the better it tastes.

GREEN TOMATO CHILI SAUCE FOR CANNING

Steps:

• Place green tomatoes, bell peppers, onions and chilis in food processor and process till smooth. Place in a very large non-reactive stock pot and cook for 3 hours to reduce.
• Hot pack in quarts or pints and water bath process for 15 minutes.

GREEN CHILE-TOMATILLO SAUCE

Steps:

• Preheat the oven to 425 degrees F. Place the poblano halves on a baking sheet and roast until they begin to shrivel, about 20 minutes. Transfer the roasted poblanos to a food processor and puree until smooth.
• Heat the butter in a medium skillet over medium-high heat. Add the onion, reduce the heat to medium, and cook, stirring often, until the onion is soft and golden, 4 to 5 minutes. Transfer the onion to a plate and set aside to cool.
• Bring a medium saucepan of water to a simmer. Add the tomatillos and blanch them until they turn vibrant in color and the center of the largest one is easily pierced with a fork, about 5 minutes. Drain the tomatillos in a fine-mesh sieve then run them under cold water to cool. Transfer the blanched tomatillos to the food processor bowl with the poblano puree, add the cooled onion, pears, green chiles, cilantro, and white pepper and process until smooth.
• Bring the vegetable broth to a simmer in a saucepan. Add the poblano-tomatillo puree, cream and sour cream and reduce the heat to medium-low. Gently simmer the sauce, stirring often, until light and creamy, 45 minutes to 1 hour.
• Use an immersion blender to blend until smooth (or blend the sauce in batches using a standard blender). The sauce can be refrigerated for up to 4 days or frozen for up to 4 months.

GREEN CHILE SAUCE

Steps:

• In a small Dutch oven over medium-high heat, add the oil. When hot, add the onions and jalapeno and saute until just starting to caramelize, 4 to 5 minutes. Add the garlic and cook 1 minute more.
• Reduce the heat to medium, sprinkle the onion mixture with the flour and stir constantly until lightly browned, about 2 minutes. Add the reserved liquid from the chiles, 1 cup water, the vinegar and salt and stir until the liquid is smooth and all the flour is dissolved.
• Add the chiles and pepper and simmer for 5 to 6 minutes. Puree in a blender, or with a stick blender, and add the lime juice. Adjust to taste for salt and pepper. Refrigerate for up to 1 week.

CHILI SAUCE

Steps:

• In a stock pot, combine the tomatoes, onions, peppers, sugar and salt; simmer, uncovered, for 45 minutes. , Place the pickling spices, celery seed and mustard seed on a double thickness of cheesecloth; bring up corners of cloth and tie with string to form a bag; add to tomato mixture. Cook for 45 minutes or until very thick, stirring frequently. , Add vinegar; cook to desired thickness. Discard spice bag. Carefully ladle hot mixture into hot pint jars, leaving 1/2-in. headspace. Adjust caps. Process for 15 minutes in a boiling-water canner.

FRESH TOMATO CHILI SAUCE

Steps:

• Place the tomatoes in a large pot over medium heat, and simmer 1 hour. Skim off any excess liquid or foam. Stir in the chile peppers, bell peppers, onion, vinegar, lime juice, white sugar, brown sugar, and desired amount of salt. Reduce heat to low, and simmer 3 to 5 hours until liquid reduces and thickens. Adjust seasonings to taste.
• Remove chili sauce from heat, and skim off any foam. Pour into hot, sterilized jars, leaving 1/4 inch headroom. Adjust lids. Process for 10 minutes in a boiling-water bath.