Green Tomato Weekend and
Chicken / Green Tomato
Crock Pot Chili
by Cheryl L. McClure
The first thing to do is separate the tomatoes that are turning pink. Set those aside to ripen and either blanch and freeze or use right away.
We had a freeze coming so I had to get to work. And fast! So, not only did I harvest tomatoes, I had poblanos, bell peppers, banana peppers, habanero peppers, sage, oregano, basil and mint!! Whew!
The herbs are easy, just take the leaves off the stems, wash and spin in a salad spinner. Lay out on a paper towel and dry in the microwave. I zap them in 2 minute intervals watching and checking til I see that they're dry. The sage did not crush by hand so well, so I crushed it in the magic bullet and made a nice powder out of it. Then label and store all these in glass jars.
Since I wanted to make Chicken Tomatillo Chili (using my green tomatoes instead), I had some thinking to do and get it all straight in my head first. What to chop, what to roast, what to freeze after roasted, what to dehydrate, what to freeze after slicing flat. Now that I've typed it out, I know why it took me so long to figure it all out! LOL
So if you want to try this one, look for Bonnie Plants - Patio Container - Determinate. And plant it in your flower bed!!
- Add about 3 or 4 large cloves of minced garlic crushed with the Pampered Chef garlic crusher. (these are the best, btw!)
- Pour a little olive oil - maybe a tablespoon or so - onto the tomatoes.
- Stir it all together in the bowl and then dump onto the cookie sheet to make one layer. I roasted two pans at a time.
- Roast at 375 degrees for 15 minutes, take out and flip it all over and then put back in for another 15 minutes.
Done with that part!
- After it all cooled, I labeled 1/2 quart freezer bags and stored tomatoes to use later for soup, chili or Salsa Verde.
- For the rest of the larger tomatoes, I sliced the same way but did not chop. Tops and bottoms off, then sliced the middles to make about a quarter inch medallions. These, I laid out on a cookie sheet with foil and froze flat so they would not stick together so much when I put them in a freezer bag.
Chop the chicken and combine everything into the crock pot. Set to highest setting for about an hour, then reduce to low for an hour or two. I cooked mine for about 4 hours. We had so much left over that it's better every day that we heat it up! Add a drop of lemon or lime essential oil for added flavor! See my page and check it out here> Essential Oils
I hope you find something useful here. Maybe you too, will find that there really IS something you can do with green tomatoes!!
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