So anyway, this year, because of the great crop we are having, we have had the opportunity of preserving the tomatoes using the process that I learned from my older sister and mother-in-law. I will go through the process here, but please keep in mind that I am not a writer, especially one to write recipes, but I will give it a shot!!
Ripe (but not too ripe) tomatoes
Hot peppers (I use jalepeno - that is what we grow in our garden - but you can use any hot peppers you prefer)
First, of course, I started by washing my home grown tomatoes. This batch, I had about 50 ripe (but not too ripe) tomatoes. I begin by boiling water. I use a large cooking pot, and after the water begins to boil, I start adding the tomatoes....whole. I do this process so the I can peel the skin off of the tomatoes. This makes the process a whole lot easier!! Leave the tomatoes in the boiling water for only about 30-60 seconds. That is all it will take to blanch the tomatoes, causing the skins to come right off. Use gloves when peeling the tomatoes...they will be hot from the boiling water!!
In the picture below I am removing the skin from the tomatoe and as you can see I am wearing gloves - HOT TOMATO!!
Once you are finished removing the skins from the tomatoes, dice the tomatoes into chunkes. In the picture below, my wonderful husband had already cut the different peppers we use and I am adding the tomatoes to the pepper mixture as I remove the skin and cut the tomatoes into chunks.
Look how pretty!!! Ready to start cooking!! I cook my tomatoe/pepper mixture on medium to high heat for about 1 hour. Until everything, especially the peppers are tender.
This is what it looks like after cooking for about 45 minutes:
Have a great Monday and rest of the week!!