Right now you may have plenty of fresh peppers and tons of tomatoes from your garden.
You can save a taste of summer by freezing and canning.
Chef Jay Pierce at Lucky 32 in Greensboro showed us how and gave us a few great recipes to try.
1 cup green bell pepper, rough chopped
1 cup red bell pepper, rough chopped
½ cup yellow onion, rough chopped
½ cup roasted red \bell peppers, chopped
¾ teaspoon mustard seed
½ teaspoon celery seed
½ teaspoon chopped garlic
1 teaspoon chile sambal
1/3 cup apple cider vinegar
1/3 cup sugar
½ teaspoon clove, ground
In a food processor, peppers until finely chopped, but not pureed.
Pulse onion until finely chopped.
Combine all ingredients in a sauce pan and simmer on medium heat for 20-30 minutes.
Cool and store in a properly labeled container with lid.
Makes – 2 ½ cups