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Makes about 60 oz

1.5 quarts of a variety of hot peppers (red chile, jalapeno, super hot)
28 oz can of diced tomatoes
1/4 lb tomattilos
1/2 lb roma tomatoes
1/2 white onion
1/4 red onion
1 yellow pepper
2 green peppers
8 garlic cloves
splash of white vinegar
3 T lime juice
2 T olive oil
1 t salt

Preheat oven to broil.

Boil tomatillos for 5 minutes. Cool, quarter and place in blender. Chop white onion and 4 cloves garlic and add to blender. Blend until pureed. Remove and set aside.

Roast/broil large yellow and green peppers and roma tomatoes in a glass pan until skin is crispy. Allow to cool and remove skin. Add peppers, tomatoes, chopped red onion, remaining garlic, lime juice, and olive oil to food processor and run until chopped and smoothed, but not pureed.

Clean, derib, and deseed hot peppers while wearing gloves. Finely chop.

Add blender mix, food processor mix, and chopped hot peppers to large saucepan and bring to a simmer. Add can of diced tomotoes to pan with salt. Stew for about 2 hours or until reduced.

In the meantime, wash the lids and bands in hot, soapy water and allow to air dry completely. Sterlize jars by washing in hot, soapy water, then placing in the oven at 225 on baking sheet for 20 min. Bring a large pot of water to a boil; enough to cover highest jar by 1 inch.

Using tongs carefully remove each hot jar from the oven and fill with reduced salsa mixture. Using a funnel, fill to within 1/4 inch of the top. Wipe off rims with a clean dry paper towel. Place a dry lid on each jar and close finger-tip tight. Using tongs, place each of the jars in the boiling water and boil for 5-10 minutes. Remove from water with tongs. A proper seal will not move when pushing on the center.

 

Roasted Vegetable Tart _JKD7578_bPastry
2 cups all-purpose flour plus more
3/4 teaspoon kosher salt
1/2 teaspoon sugar
10 tablespoons (1 1/4 sticks) chilled unsalted butter, cut into 1/2″ cubes

Filling
2 red or green bell peppers
2-3 jalepeno peppers
11 tablespoons olive oil, divided
Kosher salt, freshly ground pepper
1 small eggplant, cut into 1/2″ cubes
1 small zucchini, cut into 1/2″ cubes
1 small red-skinned sweet potato, peeled, cut into 1/2″ cubes
2 medium vine-ripened tomatoes, each cut into 8 wedges
1 tablespoon balsamic vinegar
2 small onions, thinly sliced
3-5 cloves garlic, chopped
5-6 kale leaves, deboned and chopped
2 teaspoons fresh thyme leaves, divided
6 large eggs
3/4 cup coconut milk

A 10″-diameter glass or ceramic pie dish

Pastry
Omit if following Whole30 guidelines

  1. Preheat oven to 350°. Pulse 2 cups flour, salt, and sugar in a food processor. Add butter; pulse until coarse meal with pea-size lumps forms. Drizzle 3 Tbsp. ice water over mixture. Pulse until moist clumps form, adding more ice water by 1/2-tablespoonfuls if dry. Gather dough into a ball; flatten into a disk. Wrap in plastic; chill until firm, at least 1 hour and up to 2 days.
  2. Roll out dough on a lightly floured surface to a 13″ round. Transfer to pie dish; press onto bottom and up sides of dish. Trim dough, leaving 1/2″ overhang. Fold overhang under; crimp edges. Freeze for 10 minutes.
  3. Line dough with foil or parchment paper; fill with dried beans or pie weights. Bake for 25 minutes. Remove foil and beans. Return to oven and bake until crust is light golden brown, 25–30 minutes longer. Let crust cool completely.DO AHEAD: Can be made 1 day ahead. Store airtight at room temperature.

Filling
Many steps can be completed in tandem. Review all steps before proceeding.

  1. Arrange racks in upper and lower thirds of oven; preheat to 450°. Using a small paring knife, cut around stems of peppers. Remove stems with seeds and discard. Transfer whole peppers to a small baking dish; drizzle with 2 Tbsp. oil. Roast on upper rack, turning peppers occasionally, until tender, about 40 minutes. Transfer peppers to a small bowl; cover with plastic wrap. Let stand for 15 minutes. Peel peppers, then tear into strips. Set aside.
  2. Meanwhile, toss eggplant and zucchini with 4 Tbsp. oil in a small bowl to coat. Season with salt and pepper. Spread out in a single layer on a rimmed baking sheet and roast on lower rack for 10 minutes. Add sweet potato and mix gently. Continue roasting until eggplant, zucchini, and sweet potato are tender, 20–25 minutes longer. Set vegetables aside.
  3. Line another rimmed baking sheet with parchment paper. Toss tomatoes with vinegar, 1 Tbsp. oil, and a pinch of salt and pepper in a medium bowl. Arrange tomatoes, skin side down, on prepared sheet. Roast on lower rack until tomatoes are beginning to brown and are tender but not mushy, about 20 minutes. Set aside.
  4. Meanwhile, heat remaining 4 Tbsp. oil in a large skillet over medium-high heat. Add onions and garlic; stirring frequently, until parts of vegetables are slightly softened and others still crisp, 5–6 minutes. Add chopped kale leaves until sauteed and deep green in color. Season with salt and pepper.  DO AHEAD: Vegetables can be prepared 1 day ahead. Cover separately and chill.
  5. Preheat oven to 350°. Scatter onion/garlic/kale mixture over bottom of tart crust. Top with eggplant/zucchini/sweet potato mixture and roasted peppers. Scatter 1 tsp. thyme over. Top with tomatoes.
  6. Whisk eggs and coconut milk in a small bowl; season lightly with salt and pepper. Slowly pour egg mixture over vegetables. Scatter remaining 1 tsp. thyme on top.
  7. Bake tart until filling is set and pastry is golden brown, 50–60 minutes. Check crust halfway through and cover with aluminum foil if it’s darkening too quickly. Let stand for at least 10 minutes. Serve warm or at room temperature.

Based on Bon Appetit’s Roasted Vegetable Tart