To make chive blossom vinegar we trim off the flowers from chives and
soak them in vinegar for a couple weeks. The chive flowers infuse the
vinegar with a garlicky flavour and a beautiful pink hue. This can be
used as a flavoured vinegar for salad dressings, dips, to sprinkle on
fish or fries, or for a bowl of cucumber slices.
A ready batch.
The light shining through the pink vinegar. So pretty.
We always like to make multiple batches of this to keep us through the year. Tomorrow we're going to try out some green tomato recipes.
First chop all of the vegetables
7 cups of tomatoes chopped
2 cups of onions chopped
1-2 cups of green peppers chopped
1/2 cup of cilantro chopped
6 Hot peppers - chopped
Combine all of the chopped ingredients in a large cooking pot and add the following.
1 Tablespoon of coarse salt
1 Teaspoon of ground cumin
1 can of (156 ml ) tomato paste
3/4 cup of white vinegar
Cook for 1 1/2 to 2 hours at a low simmer. Taste and adjust seasonings, we like granulated garlic and freshly ground black pepper. Pour into sterilized jars.
If you like a smoother salsa chop finely or after cooking pulse in a food processor if you like a chunky salsa rough chop the vegetables.