~Jenn's Plumtastic B.B.Q. Sauce~

Recently my Family and I picked a few Plums! Actually it felt like a few thousand. We ended up with over 25 pounds of plums. Thats alot of  de-pitting to do! I was excitied for the free bounty and may have picked more then I could handle or can. Thats when I hit up the wonderful internet. In search of recipes and ideas on what I was going to do with all these plums. I came across a Plum B.B.Q. Sauce. I made a few alterations to the recipe I stumbled upon. I made mine a little more spicier.

This is a picture of everything simmering away in the pot! It smelled so good and was great tasting!

Here is the recipe!

B.B.Q. Plum Sauce

6 cups pitted and chopped plums (after you have put them in a food processor)

1 large red onion (chopped mine up in food processor)

1 Large Red Bell Pepper (chopped in processor)

14 Cloves of garlic (chopped in processor)

1 1/4 cup of honey

3/4 Apple Cider Vinegar

1 Tbl spoon Worstershire sauce

2 Tbl spoons of hot pepper flakes

2 Jalepenos (chopped in processor)

2 teaspoons of dry mustard

2 tbl spoons Cumin

2 teaspoons of salt

After you chop all ingrediants, combine in large sauce pot and cook down till the consitincy of B.B.Q. sauce.

I cooked mine for about 3 hours.

This makes about 8 half pint jars.

Boil 15 minutes in hot water canner.

We did eat our new sauce on Beef Ribs. The family loved it!

~Peppers Peppers & Pickled Peppers~

Its Hot times in the Garden of Peppers! I have so many varities this year! We grew Cabanelle, a variety of sweet pepper. Hungarian hot wax, tells you all you need to know. Jalapeno, which is mild. Serrano, a little hotter then Jalapenos. Cayenne, which is hot and spicy. I use these peppers in differnt dishes, such as stir frys, salsa's, and I pickle them for later use! I also freeze extra peppers for soups and to add flavor to meat. I recently pickled 4 varieties of peppers with garlic for future eating throughout the year.

My recipe as follows

1 Pound of Cabanella Peppers

1/2 Pound Hungarian Hot Wax Peppers

1 Pound of Jalapeno Peppers

1/4 Serrano Peppers

6 cups Vinegar

2 cups of Water

4 Garlic cloves

I cut my peppers into 1 inch pieces. Then mix together.

Note: You may want to wear rubber gloves, to prevent hands from burning from the peppers

Combine Vinegar, Water & Garlic in large saucepan.

Bring mixture to a boil; reduce heat and simmer 5 minutes.

Pack Peppers into hot jars, leaving 1/4 headspace. Ladle hot liquid over Peppers leaving 1/4 inch headspace.

Remove air bubbles, Place lids on jars. Process 10 minutes in a boiling water canner.

~~Tomitillos~~

The Garden has givin me great Treasures this week! Do you love Tomitillos and have no idea what to do with them? I have a couple of great ideas for you. I canned some Salsa Verde and made fresh Salsa Verde to enjoy now. Canning is so much fun and becomes addicting. You just want to start canning everything in sight.

~Canning Salsa Verde~

I started with about 3 pounds chopped up tomitillos

1 small yellow onion chopped up

1 pound of Jalepenos and Serranos (de-seeded and de-vained) Diced them up small.

6 cloves of Garlic (u can use less, we just love Garlic)

 2 teaspoons Cumin

1/4 cup of Cilantro

1/2 teaspoon of salt

1/2 cup Vinegar

1/4 cup Lime Juice

Combine all ingrediants in large saucepan. Bring mixture to a boil, reduce heat and simmer for 10 min. Ladle the hot salsa into Jars(leaving 1/4 inch headspace) Process 15 min. in a boiling water canner.

Remember to follow canning process of boiling your jars.

My recipe makes 6 Half Pints.

Salsa Verde, Boiling in the Jars

Salsa Verde Complete!

~Fresh Roasted Tomitillo Salsa~

1 pound of Tomitillos

1 Pablano Pepper

2 Jalepenos (we like hot, if you want milder use 1 or none)

Half of a Yellow onion Sliced

4 garlic cloves (skin on)

Put all of these on a baking sheet coat it all with Olive Oil.

I broil for 6 min. and flip everything for another 6 min.

When cool, Peel the skin off the Pablano and the garlic.

Then I add it all to my food procesor and blend to the consistancy we like.

Also add 1/4 cilantro and 1/2 teaspoon Kosher Salt

Makes about 1 cup

Fresh Roasted Salsa Verde!

My recipe is very HOT! ENJOY!