It is certainly not my intent to turn this into a food blog. But right now, seems like my entire world is revolving around the garden and food prep. The more we share, the more they bear so getting creative with our produce is an entertaining new challenge.
I had a totally random thought over the week-end. One of our favorite cool weather meals is Smoky Bacon Chili over baked sweet potatoes. That particular recipe uses a can of Fire Roasted Tomatoes so I try to always keep some on hand. But, on Sunday, a light-bulb moment occurred. Why not try my hand at making some Fire Roasted Tomatoes? I’ve never done it before, but how hard could it be? Right? Turns out, not difficult at all.
I fired up the grill, selected a dozen or so uniformly sized tomatoes and washed them up. It occurred to me, then, that this might also work well with salsa peppers too, so, as long as the grill was going anyway, why not?
It is a very simple process, really. Just keep turning to char each side of the vegetables and then cover with a towel to steam and loosen the skins.
Once done, pop in bags and freeze.
Not a big deal, but I was kind of excited. I’m not a canner. Never have been, never will be. But I love to experiment with new things and now we can look forward to some home-grown fire roasted tomatoes this fall. So, what’s up next?
Well…this morning I picked some nice banana peppers (Ken’s favorite) and plan to experiment again tonight. I’ve made stuffed bell peppers before but never stuffed banana peppers, so on tonight’s menu…Cheesy Stuffed Banana Peppers. Also plan to make another batch of that delicious Oven Roasted Grape Tomato Pasta Sauce today and then, the pièce de résistance…a big batch of homemade fresh Bloody Mary mix for Labor Day at the Lake.
That should keep me busy for a while. Guess I better get at it.