Farmboy Cooks: Green Chili Sauce

     The hot pepper harvest is in full swing; bushes hang heavy with spicy delights. In an effort to keep creative in the kitchen, the farm boy was loosed on a bowl full of green chilies..and the results were fantastic! He scratched together a plan and roamed the garden rows for the extra elements. I stood by with pen in hand noting the process as his green chili sauce came to life.

Green Chili Sauce Flex-Recipe

for every 1 cup of chopped green chilies:

2 small green tomatoes, chopped

1 medium onion, chopped

2 cloves garlic, chopped
2 tablespoons lime juice

1 tablespoon oil

1/2 cup stock

1/2 teaspoon cumin

1 teaspoon salt

Place all ingredients in heavy bottom sauce pan and cook low and slow, over medium heat, until it reaches desired thickness. 

For a chunky sauce, leave as is.

For smoother sauce, run through a food mill before placing in pint canning jar.

Refrigerate a few days before eating to let the flavors develop..if you can.

   Needless to say, we have made this recipe in double portion, and in triple, canning in pint size jars through a water bath method..and it's wonderful! Beautiful color, tangy heat..excellent with chips, on a sandwich or burger, slathered over enchiladas...even dropped in soup. We just keep finding ways to eat it!

A few notes:
 *It took approximately 15 chilies to make 2 cups.
 *Farm boy decided he liked the 2 cup notion over the 15 chilies, because chilies vary in size.
 *Subsequent recipes were made using a variety of peppers: banana, chili, tobasco, and jalepeno. Yum all the way.

 **We did leave a batch in chunky form and found it works just as well (more like a salsa than a sauce in that form). 

 **To decrease the heat: remove the seeds from you peppers and add a few more green tomatoes (but the farm boy likes it HOT).   

   After all this talk of spicy food, think I better warm up the skillet...suddenly feel in the mood for taquitoes!!

That farm boy can run loose in my kitchen any day:)