large saucepan, combine water, hot pepper sauce, lemon juice, and sugar
puree all remaining ingredients (except relish) until smooth and divide marinade
For the pepper relish, combine all ingredients in a
For the pepper relish, place all ingredients in a
Cook Hamburger, onion and green peppers together in a skillet until hamburger is no longer pink.
Drain.
Add remaining ingredients and ground beef in a crock pot.
Add water to thin if needed.
Cook on low heat for 3 hours.
Add Jalapeno Peppers or Hot Pepper Relish to taste per serving.
Combine all ingredients in a large Dutch oven and bring to a boil.
Reduce heat to medium; cook, uncovered, 30 minutes, stirring occasionally.
Discard hot pepper.
Quickly spoon hot relish into hot sterilized jars, leaving 1/4-inch headspace. Remove air bubbles; wipe jar rims.
Cover at once with metal lids and screw on bands.
Process in boiling water bath 10 minutes. Yield:
10 half pints.
ll the ingredients for the relish; cover and refrigerate until ready
fresh hot peppers, lime juice, onion, red bell pepper, red pepper flakes, and
pieces of roasted red pepper. Top that with half an
Combine all ingredients in a large Dutch oven and bring to boil.
Reduce heat to medium.
Cook uncovered 30 minutes, stirring occasionally.
Discard hot pepper.
Pack into hot sterilized jars, leaving 1/4 inch headspace.
Cover with metal lids.
Screw bans tight.
Process in boiling water bath 5 minutes.
Yield:
11 half pints.
Chop onions, cabbage, tomatoes and sweet peppers.
Sprinkle with 1/2 cup salt and let stand overnight.
Rinse and drain well. Combine remaining ingredients except hot pepper and pour over finely chopped vegetables.
Add hot pepper and bring to the boil; simmer 3 minutes.
Pour in hot sterilized jars and seal right away.
or the red pepper relish, place all of the relish ingredients into a
Grind first 3 ingredients in food chopper (coarse).
Cover with boiling water and let stand 15 minutes.
Drain.
Add sugar, vinegar and salt.
Simmer 15 minutes.
Seal in clean jars.
Add hot pepper to taste.
Grind peppers and onions.
Let stand 2 hours; drain.
Add hot pepper, sugar, salt and vinegar.
Let come to a boil.
Pack in jars and seal.
Fine grind onions; drain and discard juice by squeezing through cheesecloth.
Add sugar, vinegar, salt and ground hot pepper.
Cook together on top of stove until onions are good and done (they will turn pinkish).
Grind peppers and onions.
Let stand about 2 hours, then drain.
Add hot pepper, salt and vinegar.
Let come to a boil, then can.
Defrost the puff pastry and separate the strips.
Cut each strip into three squares. Then cut those squares into four squares.
Line mini muffin pan with liners and place a puff square in each liner so the corners go up the sides some.
Put a small amout of brie about 1/4 teaspoons on the squares, then same amount of the hot pepper peach preserves.
Bake at 400 for 12-15 minutes. Remove liners from pastry before serving, if desired.
I use 4-6 sweet peppers and 2-3 hot pepper to get the amount in the recipe above.
I grind the peppers in the food processor.
Combine all but the pectin in a pan and bring to a rolling boil.
Remove from heat and let stand for 20 minutes.
Reheat and boil for 3 minutes stirring constantly.
Remove from the stove and add the pectin.
Stir for 7 minutes.
Pack in hot, STERILE, jars and seal with parrafin wax.
You can put this in the smaller jars for gift-giving.
Preheat oven to 375 degrees F. Grease an 8x8-inch baking dish.
Cut the kielbasa into 24 sllices.
Place the kielbasa and the hot pepper jelly in the baking dish and stir until kielbasa is well coated.
Bake for 30-35 minutes until heated and slightly caramelized, stirring several times during the cooking process.
Serve hot with toothpicks.
Toss pecans in butter to coat. Place in single layer on cookie sheet and bake in preheated 300 degree oven for 30 minutes. Toss occasionally.
Meanwhile combine soy sauce and hot pepper sauce. Place hot cooked pecans in sauce mixture and stir to coat. Sprinkle with salt.
Spread on paper towels to cool. Place cooled pecans in jars with tight fitting lids.