Well our growing season sucked the big one! Late spring frost, early fall frost = 300 green tomatoes. Three so far have ripened using the brown paper bag method. I decided to experiment and thought why not a green tomato BBQ sauce. Usually I'd look up on the net to see what was put there, but decided to just wing it in the kitchen while downing some local microbrews.
Start by dicing up 8 cups of green tomatoes. Salt them with a tablespoon or two of sea salt and let sit for 20-30 minutes. I couldn't help myself and I added cracked pepper and garlic at this stage too. Playing with the filters on my camera, hence the green hue.
After the salt does its thing to the tomaters, put them in a sauce pan with about a 1/3-1/2 cup apple cider vinegar, 1/3 cup brown sugar, garlic, onion powder (didn't have an onion), celery seed
a couple thai chiles and one of these:
A Deschutes Brewery Jubelale. If you can find this seasonal ale grab some for a try it is tasty. The wife scolded me for using the last one in a sauce! Quickly informing me that she used keystone light in the beer bread she made us for dinner!
I simmered the above for 45 minutes r so, then I to the emulsion blender to it. Then strained that mixture and back into the pot. Simmered it down by half. Turned off the burner and will give it another taste today to see what else it might need. Was tasting pretty good last night, so it might not need anything.