It seemed like a simple goal: learn how many peppers and tomatoes we need to grow (or purchase) to keep two chileheads in salsa, pepper relishes, jelllies, and dried peppers for the year, with some leftover for gifts.
Yet it took this cook/gardener four years to get it right! Recipes for salsa and relishes vary in measurements, from cups to pounds to quarts. You don't need to be as compulsive as this gardener, but keeping good records helps.
Our goal for 2004 is to double the yields of peppers. We have decided to purchase our tomatoes from local growers to free up more space for greens and peppers.
To meet our needs:
* 33 pts of salsa
* 20 pts total pepper relishes, pickled slices, chutneys, jellies, and dried peppers.
This would require:
30 lbs roma tomatoes (about a half a bushel)
10 lbs jalapeno peppers } (about 1/3 a bushel)
10 lbs total Hungarian and cherry peppers }