Great on beans, hot dogs, burgers, fish, grilled pork…many uses!
(recipe can be cut in half)
3 tri-colored bells peppers, finely diced
2 small yellow onions, finely diced
2 pounds tomatillos, husks removed, washed, finely diced
1/4 C finely chopped fresh ginger
2 C apple cider vinegar
1 C sugar
1 T dry mustard
1 T ground turmeric
1 T mustard seeds
1 T celery seeds
1 t cayenne
2 t salt
Combine all ingredients in a stainless steel pot. Bring to a boil. Reduce heat and simmer until thickened and most of the liquid has evaporated. Cool and refrigerate for later use. This, stored in the refrigerator, has a long shelf life.
PHOTOS FROM OUR HOME TO YOURS…
Good Food, Good Connection, Good Views
We have been without a kitchen for many weeks. Oh darn, eating out in Santa Fe is such a burden! However, it can get old. So thanks to our hard working crew here at the house, we were able to get back in the kitchen by Christmas. A few tweaks are left, but we could COOK. Christmas morn greeted us with a nice flocking of snow. So, after weeks of no savory smells, off to the kitchen I went and put strips of bacon in a skillet. Bacon was the first thing I learned how to cook as a kid. My grandfather, Dinks, taught me how to make the best fried eggs: slow heat and bacon fat for basting! Some sliced tomatoes and we’re good to go. For Christmas dinner: roast chicken, garlic mashed potatoes with parmesan crust, roasted Brussels sprouts with onion and more bacon (!) and apple spiced cake for dessert. Hope your holidays were filled with many delicious smells, stories, and relaxation. More recipes coming…
Check out exciting news in the “share a meal” section of the blog.