Tuesday, 29 August 2017

Three Beer Salsa

                                                      Three Beer Salsa

15 lbs.             Tomatoes cut in half or quarters (approx. 35 medium or about 8 liters)  Skin them.
1/2 c.               Salt (coarse)

                   Soak for 6-12 hours  
                   Drain off liquid from Tomatoes

15 lbs.             Tomatoes
2 c.                  Vinegar
2 Tbsp.            Sugar
20                    Hot Peppers (assorted)
                        eg. - jalapeƱo, crimson hot, anaheim, thick red (no stems but everything else)

                        Cook on medium heat and stir for 1 hour - be careful! .....it will burn.
                        Then simmer for 1 hour.

Half way through the cooking time

2 lrg.               Green peppers (cut into 1/2"-1" pieces)
2 - 3 lrg.          Onions (1/2"-1" Pieces)
13 oz.              Tomatoes Paste

This is called Three Beer Salsa because a person can have 3 beers while stirring the Salsa.  There actually is no Beer in this Salsa!

Tuesday, 1 August 2017

Sour Dough Waffles for Ceilidh

Sough Dough Waffles

2 cups flour
2 cups water

Place this in a plastic container and let it sour by leaving it slighty uncovered and stirring it occasionally (ever four hours) with a wooden or plastic spooon, not metal.

In a day or two you will see it bubbling and know that it is sour.

Take out most of the dough into another bowl.
Add 1 tsp soda
1/2 tsp salt
2 tablespoons of sugar

Let sit for 10 minutes.  The mixture will get twice as big so let that be the judge of the size of bowl you use.

Add 1 egg well beaten and 1/4 cup oil.

Let the waffles cook for 2 minutes each, at least, and perhaps three.
Oil the waffle iron well with a brush

For the next day, add 2 more cups water, 2 cups flour and with what was left in the container, it should sour in a day.

Ceilidh and I would usually triple the recipe to feed about 12 people.

The whipping cream and sliced fruit on top of the waffles also helped to feed them.