Monday, April 13, 2009
Recipe of the Week
These pints of spicy tomatoes are ready for casseroles and skillet suppers, or any recipe calling for stewed tomatoes with green chilies.
12 medium tomatoes
3 green peppers, chopped
2 large onions, chopped
1 cup water
3 garlic cloves, minced
2-4 jalapeno peppers, seeded and chopped
1 1/2 teaspoon salt
Scald, peel and chop tomatoes; place in a kettle. Add remaining ingredients. Cook, uncovered, over medium heat 45 minutes, stirring often. Cool slightly; pack into freezer containers. Yield: 3 pints.
Note: I freeze my Zesty Tomatoes in Zip-Lock bags. They lay flat in the freezer for easier storage.