Chili Pepper
"Chili pepper: Discover how to grow, cook, preserve, and enjoy its health benefits with these easy expert tips
Ingredients
- 4 cups fresh tomatoes Roma or heirloom, chopped
- 4 cups fresh chili peppers bell, jalapeño, serrano, Thai – mix for desired heat, chopped
- 1 cup fresh basil leaves optional
- 4 cloves garlic peeled
- 1 teaspoon salt
Instructions
- Prep Ingredients: Wash and chop tomatoes and peppers. Remove seeds from hot peppers for milder sauces if desired.
- Combine in Pot: Add tomatoes, peppers, garlic, basil (if using), and salt into a large pot.
- Cook Down: Simmer over medium heat for 60-90 minutes, stirring occasionally until thickened. For quicker results, cook in a pressure cooker for 30 minutes.
- Blend Smooth: Use a stick blender directly in the pot to process the mixture until smooth. Alternatively, transfer to a food processor in batches.
- Strain (Optional): For an ultra-smooth sauce, strain through a fine mesh strainer to remove skins and seeds.
- Freeze: Pour sauce into freezer-safe jars or containers, leaving at least 1 inch of headspace for expansion. Cool to room temperature before freezing.
Notes
Notes
- Mix hot and mild peppers to control heat levels.
- Use as a soup base by thinning with broth and seasoning to taste.
- Freezes well for up to 6 months when stored properly.