More restaurants are hopping on the hot trend of growing hyper-local vegetables on their roofs, patios, and parking lots, wherever the sun shines, creating hyper-local dishes for their menus. You too can grow your own vegetables on a rooftop farm, raised bed, or patio planter. As the seasons change, it’s time to harvest those summer crops, including peppers and plant your fall crops. Ever wonder what to do with all the delicious produce you’ve grown? Here is a fun recipe to spice things up!
Recipe adapted from Tasting Table and doubled to use what we had in our garden, so feel free to substitute using what’s available in your garden!
3 Spring Onions (peeled and chopped)
10 Habaneros (stemmed)
6 Jalapeños (stemmed)
10 Cherry Tomatoes ( cut into quarters)
2 Bell Pepper (stemmed, seeded and chopped)
10 Garlic cloves (peeled)
8 Cups of Olive oil
Salt to taste
1 1/2 cups of vinager
Put the onions, tomato, peppers and garlic cloves in a large crock pot. Add enough olive oil to just cover the vegetables and set over low heat.
Cook uncovered for 4 hours.
Strain your veggies from the oil, reserving the cast off oil.
Place the vegetables in a blender with about ½ to 1 cup of the reserved olive oil. (You can adjust the heat level by reserving a few habaneros or bell peppers, and blend in for desired spice level)
Blend, season to taste with salt, and add more reserved olive oil and vinegar as needed until it is the consistency you prefer. (It will be a thicker consistency than you are used to with bottled sauces)
Season to taste with salt.
Keep checking our blog for new tips, recipes and ideas every week! Need ideas on what to plant this fall? Here is a list with a suggested planting schedule.