An abundance of produce makes chile sauce

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.

Chile sauce

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.


3 responses to “An abundance of produce makes chile sauce

  1. That looks really, really wonderful, but sadly tomatoes are so expensive here and I haven’t been able to grow and pick them before the birds do. Sigh…

    • I’m assuming tomatoes aren’t grown on the islands? How about canned tomatoes? It’s tomato harvest season here in the valley and we see truckloads of the fruit heading to canneries every time we get on the highway.

  2. this looks wonderful, thanks for sharing, and what a great way to use up the produce!

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