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The Quilt Inn Country Cookbook
Aliske Webb
3
1
/4 cup apple cider vinegar
box fruit pectin crystals
Halve peppers, discard seeds, chop fine. Measure 4 cups, including juice, into
saucepan. Add vinegar. Mix fruit pectin crystals with 1/4 cup sugar. Blend well.
Slowly add pectin mixture to peppers in saucepan. Cook over high heat, stirring
constantly until mixture comes to a boil. Stir in remaining sugar. Return to boil while
stirring and stir for 1 minute. Remove from heat. Skim off foam with a spoon. Pour into
sterilized jars, cover with new lids or paraffin wax. Store opened relish in refrigerator.
Green Chile Stew With Pork
3
3
3
2
7
4
lbs. boneless pork, cubed
tbsp. peanut oil
stalks celery, chopped
medium tomatoes, diced
green chiles, roasted, peeled and chopped
cloves garlic, crushed
chicken stock
salt to taste
Brown pork in oil in small batches. Place seared meat in large ovenproof
(
fireproof!) casserole. Add celery, tomatoes, chiles and garlic. Deglaze frying pan with
chicken stock and add to pot. Cover ingredients with stock. Cover and simmer until
stew is thick and the meat is tender, about 1 1/2 hours. Add salt to taste.
Add a bit of Hot Pepper Salsa Jalapeno for more heat, if you dare. Serve with
potatoes, or cornbread.
Chile Slaw for the Brave
1
1
each sweet red, green, orange and yellow pepper
red onion
Core, seed and slice all peppers in a salad bowl. Peel and cut onion into slices,
separate rings. Toss together and set aside.
Dressing
©
Aliske Webb 1999. All rights reserved.
Published by Bookmice.com
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