A friend of ours has a large garden that provides an abundance of veggies. Right before our kids left yesterday to take home the small grandchildren, our friend arrived with the last pickings from his garden. I sent a variety of peppers, tomatoes, and Japanese eggplant home with the kids, keeping a large amount, but unsure of what I might do with all of it. I had onions and garlic from our CSA box so had the idea of making a sauce.
After the kids left, I checked Facebook and found that a friend of mine who gets pounds of Hatch chiles from New Mexico had posted a recipe for chile sauce, using all those ingredients I had on hand.
Add garlic if you choose.
10# tomatoes, (dead ripe)
5# onions (dry yellow)
5# chile (green)
2# sugar (white)
1 pt vinegar
2 tbs cinnamon
2tbs ground ginger
2 tsp nutmeg
2 tsp cloves
Chop fine, cook slowly in porcelain lined pot until reduced to 1/2 volume
Use wooden spoon to stir until done.
Geri’s note: I also added 2 tsp salt.
Delaine’s notes: I used one garlic clove. Maybe 5# tomatoes. Used yellow chili peppers. I put each veggie in the food processor and ground it very fine. Didn’t have ginger so used mustard. Added a tsp of chipotle chili powder.
This is what it made
It turned out to be amazingly delicious.