1 lb. Fresh Chiles, Such As Jalapeno, Serrano, Fresno, Poblano, Habanero, Or any mix of hot peppers
2 large carrots (5-1/2 ounces), peeled, halved lengthwise and quartered
1 large sweet onion (15 ounces), cut into eight wedges
8 garlic cloves, halved
1 cup water
3/4 cup high-quality white vinegar (minimum 5% acetic acid)
1/2 cup fresh lime juice
3 teaspoons salt
1 teaspoon coarsely ground pepper
Prepare your peppers
Cut the peppers in half. Discard the stems and seeds, saving just the flesh.
In a well-ventilated area, fill a 6-quart stockpot with a gallon of water and bring it to a boil. Add the carrots, onions and garlic and simmer until soft, about 20 minutes. Remove the vegetables to a bowl with a slotted spoon.
Add the peppers to the stockpot and return the mixture to a boil. Boil for 1 minute before removing the peppers to the vegetable bowl. Discard any remaining water.
Blend it up
Place the cooked vegetables and chilies in a high-powered blender. Add the water, vinegar, lime juice, salt and pepper to the blender. Puree until the mixture is very smooth before placing the pureed hot sauce into a large saucepot. Bring the mixture to a boil over medium-high heat. Remove the pot from the range and set it aside.
Process the jars
Meanwhile, prepare five half-pint jars for canning by sanitizing them according to the package directions. Carefully ladle the boiled hot sauce into the hot half-pint jars, leaving 1/2-inch headspace at the top. Remove the air bubbles and adjust the headspace, if necessary, by adding additional hot sauce.
Wipe the rims clean and center the sanitized lids on top of the jars. Screw the bands on until they are fingertip tight. Place the jars into a canner with simmering water until they are completely submerged and covered with water. Bring the canner to a boil and process for 10 minutes. Carefully remove the jars from the canner and allow them to cool at room temperature.
https://www.justfarmed.com/wp-content/uploads/2022/08/hotsauce.jpg512768meredith353@gmail.comhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgmeredith353@gmail.com2022-08-10 10:17:362022-08-10 10:19:08Homemade Hot Sauce
2 garlic cloves, minced
Extra Virgin Olive Oil
1 lemon, juice of
1 jalapeno, finely chopped, remove ribs and seeds if you need it to be more mild
1 to 2 teaspoons sumac
Slice and salt the eggplant. Lay the eggplant slices on a large tray lined with paper towel. Salt the eggplant generously and let it sit for 20 to 30 minutes while you work on other things. Beads of water will form. Wipe the eggplant dry and remove excess salt before grilling.
Make the garlic, jalapeno and olive oil sauce. In a small bowl, combine 3 tablespoons olive oil with the lemon juice, garlic, and jalapeno. Add a pinch of kosher salt and set aside (the lemon and olive oil will tame the hot peppers and the pungent taste of garlic)When ready, heat a gas grill or an indoor griddle over medium-high and lightly oil the grates. Make sure the grill is fully heated before adding the eggplant.
Brush the eggplant slices on one side with olive oil.
Arrange the eggplant on the heated grill, oiled side down first. Grill anywhere for 3 to 4 minutes on this side or until some char marks form on the bottom, then turn over and brush the other side of the eggplant with olive oil. Cook for another 3 to 4 minutes or until the eggplant is tender and good char marks have formed on both sides.
Arrange the grilled eggplant on a large platter and immediately season with sumac and drizzle the olive oil and jalapeno mixture all over. Add the plate of feta and warmed pita bread for serving.
TO SERVE: (Optional) WHIPPED FETA
8 ounces block quality feta, drained
¾ cup Greek yogurt
1 lemon zest
2 tablespoon extra-virgin olive oil, more as needed
1 teaspoon Aleppo pepper, or red pepper flakes (to your taste)
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
2-3 tablespoons toasted pine nuts, optional
1-2 tablespoons crushed pistachios, optional
INSTRUCTIONS
In the bowl of a large food processor fitted with a blade, combine the feta, Greek yogurt and lemon zest. Blend, and while the processor is running, drizzle olive oil through the top opening, until the feta is whipped to a smooth mixture.
Transfer the whipped feta to a serving plate. With the back of your spoon, smooth the top of the feta, making an indentation in the middle (or a “well”). Pour a bit of olive oil all over the feta, then top with the Aleppo pepper, fresh herbs, and nuts.
Serve with pita chips or pita wedges.
https://www.justfarmed.com/wp-content/uploads/2022/08/grilled-eggplant-with-whipped-feta-6.jpg18001200meredith353@gmail.comhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgmeredith353@gmail.com2022-08-02 10:04:332022-08-02 10:04:58Grilled Eggplant with Whipped Feta
INGREDIENTS
1 tablespoon honey
1 tablespoon lemon juice
6 cups melon cubes
¼ cup chopped fresh mint
INSTRUCTIONS
Stir honey and lemon juice together in a large bowl.
Add melon and mint and stir to coat.
https://www.justfarmed.com/wp-content/uploads/2022/07/melonmint.jpg596397meredith353@gmail.comhttps://www.justfarmed.com/wp-content/uploads/2015/03/justfamed-colorbig-n.jpgmeredith353@gmail.com2022-07-25 17:14:062022-07-25 17:14:06Melon Mint Salad
Homemade Hot Sauce
1 lb. Fresh Chiles, Such As Jalapeno, Serrano, Fresno, Poblano, Habanero, Or any mix of hot peppers
2 large carrots (5-1/2 ounces), peeled, halved lengthwise and quartered
1 large sweet onion (15 ounces), cut into eight wedges
8 garlic cloves, halved
1 cup water
3/4 cup high-quality white vinegar (minimum 5% acetic acid)
1/2 cup fresh lime juice
3 teaspoons salt
1 teaspoon coarsely ground pepper
Prepare your peppers
Cut the peppers in half. Discard the stems and seeds, saving just the flesh.
In a well-ventilated area, fill a 6-quart stockpot with a gallon of water and bring it to a boil. Add the carrots, onions and garlic and simmer until soft, about 20 minutes. Remove the vegetables to a bowl with a slotted spoon.
Add the peppers to the stockpot and return the mixture to a boil. Boil for 1 minute before removing the peppers to the vegetable bowl. Discard any remaining water.
Blend it up
Place the cooked vegetables and chilies in a high-powered blender. Add the water, vinegar, lime juice, salt and pepper to the blender. Puree until the mixture is very smooth before placing the pureed hot sauce into a large saucepot. Bring the mixture to a boil over medium-high heat. Remove the pot from the range and set it aside.
Process the jars
Meanwhile, prepare five half-pint jars for canning by sanitizing them according to the package directions. Carefully ladle the boiled hot sauce into the hot half-pint jars, leaving 1/2-inch headspace at the top. Remove the air bubbles and adjust the headspace, if necessary, by adding additional hot sauce.
Wipe the rims clean and center the sanitized lids on top of the jars. Screw the bands on until they are fingertip tight. Place the jars into a canner with simmering water until they are completely submerged and covered with water. Bring the canner to a boil and process for 10 minutes. Carefully remove the jars from the canner and allow them to cool at room temperature.
Grilled Eggplant with Whipped Feta
SAUCE: Olive Oil, Garlic, and Jalapeno Sauce
2 garlic cloves, minced
Extra Virgin Olive Oil
1 lemon, juice of
1 jalapeno, finely chopped, remove ribs and seeds if you need it to be more mild
1 to 2 teaspoons sumac
Make the garlic, jalapeno and olive oil sauce. In a small bowl, combine 3 tablespoons olive oil with the lemon juice, garlic, and jalapeno. Add a pinch of kosher salt and set aside (the lemon and olive oil will tame the hot peppers and the pungent taste of garlic)When ready, heat a gas grill or an indoor griddle over medium-high and lightly oil the grates. Make sure the grill is fully heated before adding the eggplant.
Brush the eggplant slices on one side with olive oil.
Arrange the eggplant on the heated grill, oiled side down first. Grill anywhere for 3 to 4 minutes on this side or until some char marks form on the bottom, then turn over and brush the other side of the eggplant with olive oil. Cook for another 3 to 4 minutes or until the eggplant is tender and good char marks have formed on both sides.
Arrange the grilled eggplant on a large platter and immediately season with sumac and drizzle the olive oil and jalapeno mixture all over. Add the plate of feta and warmed pita bread for serving.
TO SERVE: (Optional) WHIPPED FETA
8 ounces block quality feta, drained
¾ cup Greek yogurt
1 lemon zest
2 tablespoon extra-virgin olive oil, more as needed
1 teaspoon Aleppo pepper, or red pepper flakes (to your taste)
2 tablespoons chopped fresh mint
2 tablespoons chopped fresh parsley
2-3 tablespoons toasted pine nuts, optional
1-2 tablespoons crushed pistachios, optional
INSTRUCTIONS
In the bowl of a large food processor fitted with a blade, combine the feta, Greek yogurt and lemon zest. Blend, and while the processor is running, drizzle olive oil through the top opening, until the feta is whipped to a smooth mixture.
Transfer the whipped feta to a serving plate. With the back of your spoon, smooth the top of the feta, making an indentation in the middle (or a “well”). Pour a bit of olive oil all over the feta, then top with the Aleppo pepper, fresh herbs, and nuts.
Serve with pita chips or pita wedges.
Melon Mint Salad
INGREDIENTS
1 tablespoon honey
1 tablespoon lemon juice
6 cups melon cubes
¼ cup chopped fresh mint
INSTRUCTIONS
Stir honey and lemon juice together in a large bowl.
Add melon and mint and stir to coat.