- 1/2 cup extra-virgin olive oil
- 7 green peppers, halved, seeded, and cut into 1-inch square pieces
- 1 pound jalapenos, sliced 1/8-inch-thick
- Gray salt
- 3 1/2 pounds (56 ounces) crushed tomatoes or 7 cups fresh tomato concasse (peeled, seeded and diced tomatoes)
- Small bunch basil leaves
- 1/4 cup red wine vinegar
Starting things off with my latest canning adventure: my Chicken Soup base.
This base can go Mexican, Italian or New England even.
The base is 5-6 lbs. of chicken breast, cooked in a large pot of water, salted.
Remove the chicken when cooked through and shred into smaller chunks.
Return the chicken pieces back to the broth to stay warm.
In a large pot, heat one large bag of frozen corn, 2 boxes of frozen spinach, one bag of frozen onions/green pepper pieces. Cook down the water from the veggies and add some jalapenos if you like it spicy.
