Tomatoville® Gardening Forums


Notices

Information and discussion about canning and dehydrating tomatoes and other garden vegetables and fruits. DISCLAIMER: SOME RECIPES MAY NOT COMPLY WITH CURRENT FOOD SAFETY GUIDELINES - FOLLOW AT YOUR OWN RISK

 
 
Thread Tools Display Modes
Prev Previous Post   Next Post Next
Old October 16, 2009   #1
RJ_Hythloday
Tomatovillian™
 
RJ_Hythloday's Avatar
 
Join Date: Aug 2009
Location: Logan, UT
Posts: 207
Default Chili

Maybe not preserving, but it gets eaten up.

Brought chili to a potluck @ work and it's gone. I've made it about every 2 weeks this summer. I'm certain it's the home grown toms and peppers that make it so good.

I just take the toms on the counter that are ripe or over ripe, put them on a baking sheet and cut a little x in the blossom scar. Fill the spaces in the baking sheet w/ peppers, whatevers ripe. Drizzle a few drops of olive oil and bake at 400 till the skins are all split away from the tom.

A few of the bigger peppers get roasted and black stuff removed, leave a fair amount of seeds for some heat.

I chop an onion in the cuisinart and then chop the toms and peppers I roasted. Add it all to a crockpot w/ a variety of beans. I like black, pinto, red. A little garlic powder and let it cook in the crock pot for a few hours.
RJ_Hythloday is offline   Reply With Quote
 

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump


All times are GMT -4. The time now is 02:41 PM.


★ Tomatoville® is a registered trademark of Commerce Holdings, LLC ★ All Content ©2022 Commerce Holdings, LLC ★