Using chicken breasts that have been crushed and a straightforward pan sauce comprised of capers, butter, white wine, and lemon juice, chicken piccata may be prepared in a jiffy.
| Prep Time: | 2 hrs |
| Cook Time: | 1 hr 5 mins |
| Additional Time: | 8 hrs |
| Total Time: | 11 hrs 5 mins |
| Servings: | 32 |
| Yield: | 8 quarts |
Ingredients
- 4 dried chile de arbol peppers
- 20 pounds tomatoes, chopped
- 2 pounds onions, chopped
- 4 green bell peppers, chopped
- 4 carrots, chopped
- 1 jalapeno pepper, chopped
- 4 cloves garlic, minced
- 2 (8 ounce) cans tomato sauce
- 1 cup vinegar
- 6 tablespoons prepared horseradish
- 4 teaspoons kosher salt
- 4 teaspoons Worcestershire sauce
- 2 teaspoons freshly ground black pepper
- 5 bay leaves
- 1 teaspoon celery seed
- 1 teaspoon seafood seasoning (such as Old Bay®)
- 1 teaspoon hot pepper sauce (such as Tabasco®)
- 1 cup lemon juice
- 8 (1 quart) sterilized canning jars with lids and rings
Instructions
- Grind chile de arbol peppers into a powder with a mortar and pestle.
- Process tomatoes, onions, green bell peppers, carrots, jalapeno pepper, and garlic in a food processor, working in batches, until vegetables are finely chopped. Transfer vegetables to a large pot.
- Stir tomato sauce, vinegar, horseradish, ground chile de arbol peppers, kosher salt, Worcestershire sauce, black pepper, bay leaves, celery seed, seafood seasoning, and hot pepper sauce into the vegetables. Bring mixture to a boil, reduce heat, and simmer until vegetables are tender, about 30 minutes, stirring regularly. Remove bay leaves.
- Process the mixture through a vegetable juicer, working in batches if necessary. Strain excess pulp from the juice if desired. Pour juice into a large pot, set over medium heat, and heat until juice is nearly boiling. Stir in lemon juice.
- Sterilize jars and lids in boiling water for at least 5 minutes. Pack the bloody mary mix into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.
- Place a rack in the bottom of a large stockpot or canning kettle and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 40 minutes.
- Remove the jars from the pot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
- If canning pints, process in boiling water bath for 35 minutes.
Reviews
I made one recipe of this at the end of last summer. I cheated a bit on the spices as the Old Bay was only available in a large size for 8 bucks. This was a long process as I used a chinois to remove excess pulp. I just purchased a VitaMix and hope that will cut the time way down. The end result the first time that I made this was amazing. Hopefully with the addition of the VitaMix it will be easy enough to do 2 or 3 batches.
Ok, I haven’t tried it yet but it smells good and tasted good while I was boiling it. I added about 8 carrots, 8 ribs of celery, 2 T. liquid smoke, and 6 jalapeno peppers (unseeded), and 2 T. red pepper flakes. I ran 1 qt through my vegetable juicer, decided it was too much trouble, and just canned it with pulp and all. It made 11 qts. Can’t wait to try it after it has set for a few months! (It looks like it’ll need to have some water added along with vodka and ice when mixing to drink). I also pressure canned it at 11 pounds of pressure for 15 minutes. 2nd review- FANTASTIC!! I have only drank the 1 qt. that I actually ran through the juicer…..better than store bought! Didn’t have to add any extra anything to it! LOVE IT!!! I will certainly can this each fall when I have tomatoes on…..
Way too much lemon for my preference. I also added way more horseradish and hot sauce and it was still mild. If you like citrus flavor you will love this!
Great way to use tomatoes , I added more heat because I like mine spicy, more horseradish and 1 more jalepeno I did not grind the chile peppers. Ready for tailgating perfect Bloody Mary s.
I liked the flavor and different spices in this recipe. My kitchen smelled wonderful and my husband and I really liked the taste.
End of season and we have plenty of salsa and sauce! What to do? Make this recipe of course! Here were our changes, otherwise, we followed to a “T” and may have had more tomatoes than 20 pounds – we did things a little imprecise. Changes: 8 tbs horseradish, 8 tbs Worcestershire, 4 tsp Old Bay, added pepper flakes when our chiles didn’t really dry fast enough to crush with mortar and pestle – We like it SPICY! (Were going for a Zing Zang Mix copycat, but this is much fresher and livelier). We also had no food processor but the benefit of a Victorio strainer, so we blended the solids first, working in batches (we needed the biggest soup pot we could find – one we steam crabs in) and then boiled it all 30 minutes and then ran it all through the Victorio (see photo) and came out with beautiful juice with awesome flavor. Canned 11 quarts. Tried this morning and with fresh lime, fresh cracked pepper and two Queen Olives, it’s a home run!