View Single Post
Old September 25, 2017   #69
oakley
Tomatovillian™
 
oakley's Avatar
 
Join Date: Jun 2015
Location: NewYork 5a
Posts: 2,303
Default

Roasting has been our method for some time now. Made our last
batch yesterday. Freezer is just about full. Double batch last
weekend
was a bit different. Some I pureed in the monster blender for
ready to go tom soups. One batch had more onion, garlic, poblano
and hot peppers and frozen chunky to use for other recipes...
My basil is over this season but I can get fresh all winter...

I just make sure I label every packet as some batches are pretty
spicy.

Yesterdays batch was roasted in the turkey roaster so pretty full.
We did 3-4 hours at 250. Some smaller batches that are roasted
for just an hour or two, like for salsa. Every oven is a bit different.

I saved a quart from yesterday and soaked some mixed dried
chilis I will puree for a nice rich sauce, almost like a paprika paste
and freeze flat-pack so I can break off an ice cube size bit to add
to chowders and soups. (I'll do that tonight)

No real recipes as you can make it to suit your taste for salsas.
Make it as chunky or thick as your family prefers. I roast 2/3rds
of the toms, onion, poblano, etc and add to fresh lime, cilantro,
peppers, fresh tomatoes, etc. A tbsp or two added to avocado
for guacamole.

For a party it is easy to take out the first fresh cuisinart blending
and put in three or four bowls, then add more chilis to one,
chunky chopped less spicy to another, blender puree a cup of the
roasted mix to make one thicker, etc. (without cleaning out the
cuisinait container if starting with less hot peppers first).
Can even start with no cilantro for those 'soap' people.
Attached Images
File Type: jpg Screen Shot 2017-09-25 at 1.27.36 PM.jpg (367.0 KB, 118 views)
oakley is offline   Reply With Quote