| Yield 1X: | 120.50 | oz | Allergens: | ||
| Portion: | 8 | oz | Garlic, onion, peppers | ||
| Portions: | 15.1 | ||||
| Shelf life: | 2 days | ||||
| Date: | 7.6.18 | ||||
| Prep Recipe Ingredient | 1 | X | 2 | X | 3 | X |
| lb | oz/each | lb | oz/each | lb | oz/each | |
| Assorted heirloom tomatoes, chopped | 4 | 8 | 12 | |||
| Cucumber, hothouse, chopped (each) | 2.00 | 4.00 | 6.00 | |||
| Red onion, chopped | 8.00 | 1 | 1 | 8.00 | ||
| Green bell peppers, seeded and chopped | 1 | 4.00 | 2 | 8.00 | 3 | 12.00 |
| Jalapeno peppers, chopped | 2.00 | 4.00 | 6.00 | |||
| Garlic, chopped | 0.50 | 1.00 | 1.50 | |||
| Basil leaves, chopped | 8.00 | 1 | 1 | 8.00 | ||
| Red wine vinegar | 4.00 | 8.00 | 12.00 | |||
| Sherry wine vinegar | 4.00 | 8.00 | 12.00 | |||
| EVOO | 8.00 | 1 | 1 | 8.00 |
Carefully measure and prepare all ingredients. Coarsely chop everything, just small enough that it will fit through the meat grinder.
Toss it all together in a bowl with some salt and pepper, then cover and allow to sit in the refrigerator overnight.
The flavors will meld, and some liquid will be released.
Set up a meat grinder with the medium size die, then grind everything through.
Transfer to a mixing bowl or pot, correct the seasoning and spike with a little more sherry vinegar if needed.
Transfer to a storage cambro, label, date, initial, and cover tightly. Store refrigerated.
