Soup ‘n Sammy

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Green Tomato Relish

I didn’t weigh or count these, so we’ll just say for recipe purposes “about yea many”.Along with the green tomatoes, I added two big sweet onions, and four bell peppers, two green and two red.  Coarse chop all of that then spin it in a food processor to get the final mince on.  Stir in two tablespoons of kosher salt and let drain in a colander for a while, then add to a big pot.  I added yellow and black mustard seed, whole coriander seeds, a dollop of Dijon mustard, black pepper, many cloves of garlic, minced, some ground cumin, granulated garlic, granulated onion, 1 cup of sweetener, and one cup of vinegar.
Bring to a simmer and let it bubble for 20 minutes or so.  I managed to cram everything into 5 wide mouth pint jars.  Process in a water bath for 20-30 minutes.

More Posole

The red posole this time, made with pork and various dried red chilis.  This batch was from frozen – not sure when I made it.  I poured the stew into plastic containers to freeze, and then took the frozen blocks out of the plastic and vacuum sealed them.  Not sure how long they will last like that but I think these spent nearly a year in those seal a meal type bags.This is my new favorite way to warm tortillas, just plop them on the burner and flip before they catch fire.

Sammich Pr0n

Chunky tuna salad sammich on white toast with a side of tomatoes in vinaigrette with fresh thyme.

We stripped all the tomatoes from the vines in the back garden and pulled them from the ground so there won’t be any more fresh tomatoes coming on.  What was on the bush yesterday is what we have.  I’m going to make some green tomato relish today,