An Obsession leads to Guza Garlic
The circle of life has blessed the Guza Garlic farm with a bountiful crop and a new generation of garlic growers.
In our northeast Wisconsin climate, hardneck garlic is the type that grows best, and there are a multitude of varieties that grow successfully here. Hardneck garlic is identifiable by the hard stem through the middle of the bulb. The Guzas say hardneck garlic has about 10 times as much flavor as the garlic bulbs found in grocery stores, known as softneck garlic, which struggles to grow in Wisconsin because it requires a longer period of warmer temperatures.
Ingredients
SERVINGS: 9 Pint(s)
- 1 cup hot peppers (jalapeños), seeded and diced
- 3 cups bell peppers (green or red)
- 10 cups skinned and diced tomatoes
- 3 and 1/2 cups onions, diced
- 8 cloves garlic, diced or mashed
- 1 and 1/2 cups white vinegar
- 1 tsp oregano
- 1 Tbsp chili powder
- 1 Tbsp cumin
- 6 tsp salt
- 18 oz tomato paste
- 2 tsp dried cilantro (optional)
- 2 Tbsp white sugar (optional)
Instructions
Simmer all ingredients, except tomato paste, for 1 hour. Add tomato paste and heat a little longer.
If canning, place in jars and seal. Place in hot water bath for 15 minutes, or 180 degree over for 20-30 minutes.
About this recipe
Courtesy of Guza Garlic
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