Summary: This recipe is great for using all the unripened pods at season end. I smoke the green peppers and roast the garlic, onion, and tomatillos. If you don’t have a means (or don’t want) to smoke the peppers, you can roast them with the other ingredients. There are two calculations to derive the amounts of ingredients used. The first one figures the amount of tomatillos, onion, and garlic to use, based on the amount of raw green peppers. The second calculation derives the remaining ingredients based on the combined weight of smoked and roasted ingredients. It’s important to weigh these; the weight will be reduced after roasting/smoking. See the directions below for the processing steps. The pH comes out to 3.5. You shake before using and refrigerate after opening.
First calculation:
Second calculation:
Order bottles here.
Directions:
1. Smoke green peppers in an electric smoker at 195 for two hours (or whatever system you have to smoke) **optional
2. Roast tomatillos, onions, and garlic for 15 minutes at 520 or until everything darkens and blisters. ( if not smoking peppers, roast them with all this stuff)
3. Combine white vinegar with peppers, tomatillos, onion, and garlic in a saucepan, and simmer for 20 minutes
4. Add contents from the saucepan to the blender, plus the water, ACV, lime juice, olive oil, salt, and black pepper, blend fully, but leave some texture
5. Taste and adjust for salt/pepper if needed.
6. Add contents from blender to saucepan and hard simmer at 180F for 10 minutes (adding more water if necessary to keep from getting too thick)
7. Fill sterilized bottles, and invert for 5 minutes.