Mild Green Chile Sauce

The pepper plants are still cranking. As a matter of fact, there are probably enough peppers ready to pick for another batch by now. Green chile sauce comes in handy for all sorts of things, so a few jars will definitely get used over the next 8 months or so. I never made this before, so I got on the internet and read how others do it and this is what I came up with:

Mild Green Chile Sauce

25 Jalepeno peppers

10 green Cowhorn peppers

15 green Cayenne peppers

10 Hungarian Wax peppers

13 dried chinese hot peppers, divided

10 cloves garlic

2 tbsp salt

1 tsp black pepper

1 large red tomato

2 small red bell peppers

1 yellow bell pepper

1 tbsp olive oil

4 c distilled vinegar

De-stem all the peppers. Also de-seed the bell peppers. Process all ingredients except olive oil, vinegar and 8 dried chinese peppers in a food processor. Heat oil in a 4 quart or larger pot and add processed ingredients and vinegar. Bring to a boil and then lower heat and simmer for several hours. I started with about 6 pints of material and ended up with  4 pints. I added 2 dried chinese hot peppers to each pint and canned the result according to the Ball Blue book.

This recipe was driven by the produce gathered from my bucket garden. Any mixture of ingredients similar to this will result in a similar product. Use what you have. The resulting product was fairly mild, so I added 2 dried chinese hot peppers to each pint before canning, to add a little heat. Enjoy! :-)

TTFN

B