I sure hope the windows are all OK.

I do too! I just got the estimate on the car it was $2200.00.

From the storm last night? Ouch

Michelle, the storms that you had last night were the ones that were up here. They came from Oklahoma City right my direction. I'm sorry that you had hail damage. I washed my outside windows a few days ago and noticed that my west windows have small dents from the hail last spring. It's not very noticable but still it's there. I hope that your windows aren't damaged and it's too bad about your car.

Hey guys!!! That (above) IS the recipe - what more do you want!!! :D

OK, here goes - I don't measure anything and how much I put in depends on how much salsa I want to make. Tonight I made quite a bit since we are having company. I used 2 (gigantic) tomatoes, 6 tomatillos (I know you all in the north don't have them so just use another BIG tomato), 2 hatch (or anaheim) peppers, 2 poblano peppers, 2 bell peppers, 2 jalapeno peppers, one large onion, and one head (not clove) of garlic.

Hubby smoked them on the smoker till the tomatoes begin to get squishy, maybe about 45 minutes. You will need to move the peppers away from the heat or they will get too done.

I bring everything in and let it cool enough to handle. Then I take all the seeds out of the peppers. I use my blender because I don't have a food processor, but that would probably work better. I put in one tomato and a few peppers and blend. Then I put in another tomato and the onion and blend. Then the tomatillos and more peppers and garlic and blend. About now, I have to taste to see what it needs, e.g., more garlic? more peppers? etc. I put things in incrementally because if the peppers are not very hot, then too many tomatoes will make it too bland. Also the more tomatoes (tomatillos) you use the "runnier" it is - so maybe you want to use less tomatoes if you like drier salsa. Sometimes I even drain it some so that it is not quite so juicy.

I put in the jalapenos last and I'll put in one, taste and then put in the other, if needed. I also do this with the garlic - put in about 1/2 a head, taste, and decide whether I need more or not.

That's it - just blend, taste, blend, taste, till you get it right. At the end I add salt and pepper.

VIOLA!!! My whole family is just wild about this. It will definitely make your house smell like smoke!!

I have recipes like that too!!! Matter-of-fact, I have a recipe that I wrote down from my grandmother. It's just 5 lines with one word on each line!!!! Your recipe sounds yummy!!!

I have several recipes from my grandma like that - just some of this, that, and somthing else. My husband's dad was a great cook and his recipes are similar too!

I wanted my grandma's chow chow recipe and she couldn't tell me - so I was smart enough to watch her make it and write everything down.

Oh, I haven't had chow chow in too many years. Gayle, where were you raised?

Okay...spill it...what is chow chow?

Gayle your salsa sounds wonderful, but maybe you could bottle it...lolol. Sounds like too much work for me, remember I don't like cooking very well. I do love the jalapeno peppers though.

There was an episode of Diners, Drive-ins and Dives that featured a bar-b-q place somewhere that used smoked tomatoes, onions and peppers chopped up and mixed with mayo as a salad dressing. People seemed to really like the smokey flavor. Might be something worth trying.

We make Chow Chow around here, too, but haven't had any in YEARS!! Had forgotten all about it.

Would you believe my figs are getting ripe. There were green figs on the tree all summer, and now they are getting ripe just a few at a time. Should have ripened in July. Really weird!!! If this tree keeps doing this, I told hubby we need to cut it down and get one that ripens at the right time.

4 quarts green tomatoes
1 large head of cabbage
10 medium onions
5 medium green peppers
7 medium sweet red peppers
1/2 cup salt
15 cups vinegar
5 cups sugar
3 tablespoons dry mustard
2 teaspoons powdered ginger
1 tablespoon turmeric
4 tablespoons mustard seeds
3 tablespoons celery seed
2 tablespoons pickling spice
Preparation:

Chop all vegetables; combine in a large kettle. Stir in salt; let stand at room temperature overnight, or at least 8 hours. Drain. Combine vinegar, sugar, dry mustard, ginger, and turmeric in a large kettle. Put mustard seed, celery seed, and pickling spices in a 6-inch square of cheesecloth or cheesecloth bag. Tie ends or gather and tie string and add to the kettle. Bring the liquid to a boil and simmer for 30 minutes. Add vegetables and return to simmer for 30 minutes longer. Discard spice bag. Spoon chow-chow into hot sterilized jars and seal. Process for 15 minutes in a boiling-water canner, or 20 minutes for altitiudes of 1001 to 6,000 feet. Over 6,000 feet, process for 25 minutes.

Now Janet, what do you do with chow chow??? It is a relish and I assume different people eat it in different ways, but we eat it on our pinto beans. My husband puts his beans over cornbread and then covers the beans with chow chow. I eat my beans over bread, and put chow chow on the top.

I don't think it is a common food product because it is getting harder and harder to find on the grocery shelves.

Gayle, can't wait to try it. It sounds sooooo goooood.
Thanks

Ike got my fig tree, but I'll plant a new one in the Spring. My Mom, Sister and I are the only ones in our family that care for figs. I'm hoping one of the g-kids will acquire the taste.

Your chow chow sounds great Gayle. Do you use regular salt or canning salt when you make it??

Fig preserves are the best!!! Yummmmmmm

I make fig pie, too. It's okay, but the preserves are sooo goooood!!

I don't remember hearing of fig pie - but fig preserves on light toast - OH YUM!