b>oil the grate. Reduce grill heat to medium.
Grill whole peppers
Cut the peppers in half lengthwise and remove their ribs and seeds.
You can preserve sweet peppers or hot peppers; if you preserve hot, use gloves.
Dry the peppers on a clean towel, then cut them into strips.
Place them in a large bowl, sprinkle with coarse salt and let them drain overnight.
Dry the peppers again. Add the garlic, mint, peppercorns and salt.
Pack them into hot sterilized jars.
Cover completely with olive oil.
Seal immediately.
Keep in a cool place or process in a hot water bath for 15 minutes.
Clean red, green and yellow peppers and dry well.
Cook tomatoes, rub through colander and remove seeds.
Cook into thick sauce.
Fry peppers in oil slowly until tender.
Add 4 or 5 hot peppers to about 1 average size sweet pepper in jar.
Pour boiling tomato sauce over peppers and seal.
Salt to taste.
or 4 or 5 minutes in salted water, they should be
ith parchment paper. Lightly coat peppers in oil then place on baking tray
>peppers in a casserole dish and drizzle lightly with olive oil. Bake in
Remove seeds from peppers while dry, then wash in cold water. Boil 1 quart of salad oil with the 2 gallons peppers.
Let boil and stir until all have been under oil.
Set off fire.
Pack in jars.
as 1.
Cut the peppers in half, discard the core & seeds
Cut sausage in pieces about 1 1/2-inches each.
Fry in vegetable oil 20 to 25 minutes and set aside.
Fry peppers in oil until tender. Add salt, pepper and Italian seasoning. Add peppers and sausage and simmer about 15 minutes. Eat with Italian bread!
eds and ribs from bell peppers and cut flesh into
Wash and remove seeds from peppers.
Slice onions.
Cover bottom of sauce pot or large skillet with oil.
Add onions and tomato sauce to peppers in pot.
Add salt to taste.
Cook until tender.
As peppers are cooking, wash 6 jars and fill with boiling water.
Boil lids and rings.
When peppers are tender, pour water from jars and fill with peppers and sauce.
Place lid on jar. Make sure rim is free from any sauce, oil or seeds.
Place ring on jar; tighten when lid is sealed.
Remove stems and seeds from peppers and cut into large chunks. In ovenproof baking dish that can be used on top of stove, saute green peppers in oil until they begin to soften.
Season to taste with salt and pepper.
Take peppers out of dish and set aside. Brown sausage in same baking dish.
When browned, add red wine. Cover with foil and bake at 350\u00b0 for about 40 minutes.
Uncover and add peppers.
Bake an additional 30 minutes and serve in same baking dish.
Makes 4 servings.
Drain jar of peppers; cut peppers and remove seeds.
Place pepper halves in jar; peel garlic and add to peppers.
Cover with oil and sprinkle with oregano to taste.
Cut peppers into thick wedges lengthwise.
Heat oil in an iron skillet.
Place peppers in the pan and stir occasionally until they begin to brown.
When the peppers have softened, add the balsamic vinegar.
Turn the gas off immediately and stir carefully to coat all the peppers.
Serve warm ar cold.
Keep refrigerated up to a week.
Clean and boil peppers for 5 minutes; drain.
Add oil, sugar and ketchup.
Bring to a boil; seal in jars.
Boil all ingredients except peppers for 10 minutes.
Cut peppers in rings and put in sauce.
Bring to a boil again.
Pack in hot jars.
Seal.
Slice the chilli . Wash the capers and anchovies from excess salt, dry on a paper towel and chop roughly, together with the peppers ( oil removed).
Chop the onion and saute in the oil. add the chilli and the pepper mixture.
Cook for 5 minutes stiring from time to time. add the cherry tomatoes and cook for 15 minutes more.
Season as needed.
Cook the pasta,then toss with the mixture, adding the orn basil leaves.
serve.
round the stems of the peppers; lift off the lids and
Bring first 4 ingredients to a rolling boil.
Cut up your peppers in rings or slice them.
Put in jars and cover with syrup and add 1 tablespoon oil to each quart of peppers; seal.
Do not cold pack.
Very crisp.
NOTE: For 3 bushels of peppers, use two (1 1/4 ounce) jars oregano; for 5 1/2 ounce jar garlic powder; 6 gallon Mazola oil and two boxes of salt.