Diced Green Tomatoes and Red Peppers
Suggested material offered in store
Ingredients
2 kilos of green tomatoes
2 kilos of red peppers
2 garlic cloves
2 small red bird eyes chili pepper
4 tablespoon Stefano's olive oil
Preparation
Wash the green tomatoes and remove the stem with a tomato corer.
Cut the tomatoes in half and empty the insides using a grapefruit spoon. (Keep the inside to make a soup).
Wash the red peppers, empty the insides and cut in big pieces.
Dice the green tomatoes and red peppers using a OXO vegetable chopper. (See the video)
In a Granit saucepan 28cm, heat olive oil, 2 whole garlic cloves and 2 red birds eye chili peppers over medium heat.
For a spicy sauce remove the stem, or keep the stem for a mild sauce.
Once the oil is hot, put in the green tomatoes, red peppers, cover and bring to a boil.
Once it’s boiling, cook uncovered for 20 minutes.
Salt and shut the heat.
Remove the garlic and chilies.
Put the tomatoes in a bowl and let cool.
Start to sterilize the lids for 3 minutes in boiling water.
With a funnel, fill 500ml jars with the diced green tomatoes and peppers (fill up to the neck of the jar).
Clean the rim of the jar well with a paper towel.
Put the cover, screw tightly, and unscrew. Screw again, but without applying force.
Put the jars in an enamel canner pot with grill at the bottom. Fill up with water, until the water level reaches 1 inch over the jars. Once the water boils, let boil at medium heat for 15 minutes.
Turn off the heat AND LET YOUR JARS IN THE WATER until they are lukewarm.
As soon as you have closed the heat, your pots will begin to pop.
Take the pots out of the water and check that the covers has sealed.
The jars can be stored for one year in a dark, cool and dry place.
Store and enjoy!
Elena
Yield
6 servings.
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