With the frost warnings, I said to hubby, better pick the peppers and so this big bowlful came in, as did tomatoes. I have been keeping up pretty well on the tomato’s for sauce making so I went.. Salsa!!!
Equal parts prepped diced peppers and Roma tomatoes with half the same amount of diced onion. I fall harvested grated horse-radish root, salt, black pepper, a tsp of keen mustard powder and vinegar
I did a tea baller full of pickling spice, I love my steel bags so much compared to cheese cloth, such a better reuse item in my canning.
Cook for 30 to 40 minutes and then into hot cleaned and prepped canning jars and 15 min in water bath.. Fresh yummy salsa for winter..
Dear hubby does not like “hot pepper heat much” so the mild heat in this salsa comes from the black pepper, horse-radish and keen mustard power 🙂 its zippy just in a different way 🙂
We’ve hit exactly the same, cold mornings/ possibly frost weather in London. I’ll be out picking my peppers and toms too and now I know what to do with them! Thanks for the perfectly timed seasonal recipe!
your more then welcome Michaela 🙂
What a brilliant idea to put the tea infuser in the pot! 😀 …it’s perfect.
‘Zactly!! A lot easier than fiddling about with a spice bag: ). Thank Val!
I love that it is total reuseable for years.. buy once or twice if you need to put more spice in the dish or run two pots and can be used again and again.. its very eco friendly.
And… you can actually use them for making TEA, can you imagine that? lololol