Wednesday, September 9, 2009

Not Pork and Beans

So I thought… can a few tomatoes… have a little mess… be done to get other things done tonight… well… Andy came home from his folks with very few tomatoes but an ample supply of peppers… jalapeno peppers… peppers no one wants to touch… but Andy. He googled what to do with them and found this recipe. Yeah… it’s a tad… vague… but he made it work. He roasted the peppers over the burner flame… Fire!

After cooking it oil, I promptly dumped all the hot excess oil – all over the place – my contribution to the events this evening… Hi, my name is Erin and I’m a klutz. I guess I did canned the tomatoes, that was productive. They look like a pile of mush… but I hope they’ll be good in recipes… guess we’ll see. :)

On a side note, Andy cut all the peppers without gloves on, so his hands were on fire. He poured a bowl of bleach, stuck his hands in and wow... it fizzed like crazy... but his hands sure felt better. Wild science!!

By the way… little mess was HUGE mess… all over… yay for a dishwasher and a washing machine to help do the dirty work… Good luck to Andy finding room in our canned goods cabinet for the latest bounty of summer… canned goods as in the items we can, not to be confused with pork and beans… I made that mistake last week… oops.

Jalapeno Pickles
What you need!
1 clove garlic
1 pt. salad oil
1 bay leaf
1 pinch oregano
2 tsp. salt
5 lg. cloves garlic
1 pkg. carrots, sliced
1 lg. onion, chunked
3 dozen fresh jalapeno peppers
1 sm. head cauliflower, separated into flowerettes
Make it!
Combine 1 clove garlic, oil, bay leaf, oregano and salt. Heat until garlic browns. Add 5 cloves garlic, carrots, onion and jalapenos. Cook a few minutes. Add cauliflower. Cook, stirring occasionally, until color of pepper changes. Skins will blister a little. Pour off excess oil and add enough vinegar to cover and bring to boil. Pack in sterilized jars and seal.

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