Mexican Seasoned Tomatoes...and Chili.

Last weekend I made a Crock Pot of chili to graze on enjoy, and the star ingredient was my Mexican Seasoned home-canned tomatoes. I used the Ball Blue Book recipe, because that cookbook rarely steers me wrong.

If you love chili, you're going to want to make several batches of Mexican Seasoned Tomatoes this summer with your tomato crop.

Trust me.

When the times comes to whip up the good stuff, to your Crock Pot just add a few jars of the tomatoes and the sauce, some chili beans, chili powder, chopped onions, chopped peppers, minced garlic, and ground beef or spicy sausage (we prefer beef - but only about a 1/2 pound for the whole Crock Pot).

Here's the original post to the Mexican Seasoned Tomatoes, which appeared on The Sustainable Couple on July 26, 2012, but it also appears below.

Enjoy!

...


It's about 105* outside and the first priority in my mind is eatin' some chili!

Eatin' chili in the winter but preserving the tomatoes from this summer, that is. 


After you score some tomatoes from your garden or local farmer's market, consider canning some whole tomatoes. Here's the recipe for 6 pints of whole tomatoes from the Ball Blue Book, which you'll notice takes a bit of prepping: 

You'll need: 
  • 12 cups of halved, cored, peeled tomatoes
    • Don't be intimidated by peeling tomatoes. Just boil water in a large pan on the stove, drop the toms in for a moment until the skins crack, then dip them in a large bowl of ice water. The skins will literally slip right off when you take them out of the water. 
  • Mexican Spice Blend that you make in advance and keep handy in a small bowl, which includes: 
    • 6 tsp. chili powder
    • 2 tsp. ground cumin
    • 2 tsp. oregano
    • 2 tsp. garlic powder
    • 2 tsp. dried coriander
    • 1 1/2 tsp. seasoned salt (optional)
After you've prepared your tomatoes and made your spice blend, you are ready to begin. 

First, put the tomatoes into a large saucepan and add water to cover. Bring to a boil and gently stir for about 5 minutes. 

While you're waiting for your tomatoes to boil, prepare the jars by adding 1 T. of lemon juice to each pint jar, or 2 T. of lemon juice to each quart jar. Also add 2 tsp. of the Mexican Spice Blend to each pint jar, or 4 tsp. to each quart jar. Set these aside and put your lids in warm water. 

When your tomatoes have come to a boil for 5 minutes, you can start packing your prepared jars, wipe the lip, put your lids and rings on, and process in a boiling water bath canner for 40 minutes. 


Then, begin to dream of blustery winter days and a spicy bowl of chili. 


2 comments:

  1. Great idea. I might have to do a few quarts of those this fall.
    Thanks for posting at Wildcrafting Wednesday.
    Jennifer

    ReplyDelete
    Replies
    1. Another main ingredient which is used in any Mexican recipe is honey. This ingredient is used in cakes and in many drinks as a natural sweetener. phoenix Mexican restaurant

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