The kitchen garden, and the one lonely little jalapeno plant out in the bigger garden have perked up a bit since we’ve gotten some rain. Last week I dried a batch of jalapeno peppers and more tomatoes and ground them into pepper. I left the seeds in the jalapenos so just a tiny bit of this powder is more than enough for most dishes. So far, I’ve ended up with 3 pints of tomato powder and I love using it! I hope to get at least 1 more pint before frost.
The basil is still producing. I made basil jelly and it’s great with meats, especially instead of mint jelly with lamb chops.
More basil, tomatoes and chili peppers are in the dehydrator today. I’m honestly ready for the gardening season to end!
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I will be eternally grateful for your suggestion of dehydrating cherry tomatoes and running them through the blender and using the powder in tomato sauce dishes. I’ve already done it with a batch and have used the powder twice so far and I love it. Heading to the garden to pick more cherry tomatoes for the dehydrator. Thanks Judy.
Judy what do you use the tomato powder for? And can you share the recipe for basil jelly?
The basil jelly is so pretty! Did you add any coloring to it or is it naturally that pretty?
My husband and I have been having an on-going battle *ahem* discussion about my dried peppers. I dried them according to the book’s directions which stated that they would be leathery. My husband is convinced that they will mold if I have them closed up in the canning jar with a lid. I say they will be fine. Who is right?
what an amazing color! I will have to try basil jelly next growing season.