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!