Thursday, February 21, 2008

Hot Pepper Vinegar and Garden Salsa by Lindsay Kaelberer

Can use white or apple cider vinegar but recommended is 2/3 white vinegar to 1/3 cider vinegar.

Hot Vinegar—Fill jar with clean, dry hot peppers (use a variety of kinds…try to use different colors and sizes.) Pour in enough vinegar to cover the peppers. Cap and seal tightly. Store for 2-3 weeks before using. Can also add olives, peppercorns, garlic, and anything else that sounds good.

Mild Vinegar—Use milder peppers (of course!) and smaller amounts of them or substitute pieces of red, green, or yellow sweet peppers. They will add flavor but not heat.

Peppers keep in vinegar. Pull one out, cut off a little, put in cooking, and back in bottle.

Garden Salsa

2 30 oz. cans stewed tomatoes
1 small onion, chopped
1 chopped green pepper
½ tsp. dried cilantro
½ tsp. dried cumin
1/8 tsp. garlic powder
3 green onions, chopped
3 tsp. salt
2 tsp. brown sugar
8 Tbsp. hot pepper vinegar

Mix everything together by hand. Put in blender and blend until the consistency you like. We like it pretty smooth, but you choose! The salsa is best on the second day, so make it a day in advance. If you like a spicier salsa, add more vinegar.

Melba's Note: This is GOOD!!!!!!!!!!

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