bubble bubble toil and… yum!

OK, OK, so it’s not a direct quote, and it doesn’t even rhyme. But it reflects how I spent a good part of the Labour Day long weekend…

Yup. The Mad Princess of Preserves is at it again, folks.

You see, I made the mistake of going to Loblaws on Saturday for…oh, toilet paper and other boring things. But for once they had some local Ontario produce going!

So, I had to buy about 20 pounds of plum tomatoes and 10 pounds of these Shepherd peppers. I’ve never really noticed these before – they taste like red bell peppers, but sweeter and better. So, my first thought was to try for some flavoured booze:

This, in about three weeks, will be Shepherdised Tanqueray gin. I have no clue whether this one will taste like anything you’d wanted to drink, but I had a bunch of Tanqueray left over from the recent party, so thought I’d give it the old college try.

This, on the other hand, I can hardly wait to crack open:

Iceberg vodka with Shepherd peppers and ten jalapenos with the seeds left in. Better stock up on those ulcer meds… I love pepper vodka!

I also decided to make some infused rice vinegars, one with the peppers and one with lemon and lime:

Then I decided to roast the hell out of the rest of the Shepherd peppers:

…and start making some real stuff. First, I made a whole lot of tomato sauce with roasted pepper, roasted garlic and onion puree:

That took care of about half the peppers. So, what to do with the other half?!?

Initially I wanted to try to make some tomato/roasted pepper low sugar jam. Unfortunately, however, I made the mistake of musing about this aloud, at which point JJ overheard and suggested very reasonably that I not make any more jam until some of the stuff I made some weeks back was gone.

When I say “reasonably”, I mean this of course in the Scottish fashion:

Ye daft wee lassie, what on God’s grrrrreen airrrrth would possess ye to make more jam?!?! Every time ah open the cupboards, ah almost get murdered by a flyin jar of jam. And ye doan’t even eat the stuff! Ye should go tek a long harrrd look in the mirror…

He did, however, have a point. So, instead I made…

… salsa! Three bloody litres of the stuff. It has tomatoes, the peppers plus a third major secret ingredient. I first premiered the secret ingredient salsa at my party to great accolades (I must say I was shocked – I had only come up with it at the last minute when I realised I had 5 million bags of nachos and no salsa as I had dumped all the salsa into the slowcooker with IKEA swedish meatballs in a panic…). That version, however, did not have roasted peppers.

If it turns out at all good, perhaps I will post the recipe here. Or, perhaps I’ll just send it to the Food Network and wait for the telephone call offering me my very own programme.

I also made a V8/coriander jelly:

… and rehabbed some former jellies I had made which hadn’t set properly, including this bell pepper one:

So, I think that was a guid weekend’s work, don’t ye?

Off now to premiere the fabulous new salsa with the colleagues work.

Happy Tuesday, all!


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8 thoughts on “bubble bubble toil and… yum!

  1. clarabelle says:

    Wow, I can’t quite believe what you’ve pickled/preserved!

    The voddie/gin ones are mind-boggling (and no doubt, will prove to literally boggle-your-mind when you partake of them!).

  2. Barb says:

    Ohhhhhhh, I just love roasted red peppers! Who knew there were so many ways to “put them up!” lol You are really creative with the canning. That is one thing I never learned to do and now I am sorry!

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