Clean & remove seeds & membranes from bell peppers, can leave seeds & all for hot peppers for more heat.
Finely chop peppers & onions, by hand or food processor.
Combine all ingredients in non stick pot, bring to boil & simmer for 30 to 45 minutes, stirring occasionally, until thickened.
Can be put in containers for fridge or canned.
If you are canning, 10 minute minimum water bath, so cans are sealed properly.
Use for meats, on cream cheese & crackers, or just use you imagination.
ot. Add the peppers, and allow to sweat for 2 to 3
Cut hot peppers in 1 1/2 to 2-inch wide pieces.
Put pieces of hot dogs in these to fit.
Place in pint jars.
Bring to boil vinegar, sugar and salt.
Pour over hot dogs and peppers in jars; seal and process in hot water bath for 10 to 12 minutes.
Wash peppers, remove seeds, slice both hot peppers and franks in a large kettle.
Combine vinegar, sugar, oil, salt and garlic. Bring to a boil, add peppers and franks.
Return to boiling again and cook 10 minutes.
Pack in hot jars and process in hot water bath for 10 minutes.
Makes about 12 pints.
In non-aluminum saucepan, heat vinegar and water for each pint of peppers.
Into each sterilized pint jar, place 1 clove garlic, 1/2 teaspoon mustard seed, 1/2 teaspoon of pickling salt and 2 cups hot peppers.
Leave 1/2-inch headspace.
Remove air bubbles. Seal.
Process BWB for 5 minutes.
Adjust seals.
Cool untouched for 12 hours.
Clean hot peppers and take out seeds.
Stuff with sauerkraut. Cook sugar, vinegar and mustard seed until it comes to a boil. Pour over hot peppers that are packed in jars.
Cold pack for 20 minutes.
Wash and core hot peppers, leaving seeds in.
Slice in food processor.
Heat vinegar.
Let peppers stand in vinegar for about 3 minutes, then drain vinegar.
Put peppers in another kettle, then add oil, garlic cloves and oregano.
Mix and put in hot jars.
Core hot peppers. Take out as many seeds as possible. Be very careful!
Mix the rest of the ingredients and stuff peppers.
Place on a baking sheet and a few tablespoons of olive oil over the peppers.
Bake at 250 F for 45 minutes. Ready to eat or freeze.
Get vinegar and water to boil.
Cut tomatoes to desired size. Put 1 teaspoon salt and sugar to quart jar.
Pack tomatoes and about 12 peppers to a quart.
Fill jars with boiling vinegar and water.
In about 30 days hot peppers and tomatoes will be ready to eat.
Clean tops and seeds from banana peppers or other hot peppers. Cut into chunks.
Put in slowly boiling liquid.
Boil 5 to 7 minutes; put in jars and seal.
Make more juice as needed according to measurement given.
If you place them in jars tight, you will use less juice.
Cooks it, puts it in a bun with mustard, ketchup and hot peppers.
The Pima County Cooperative Extension Service has some advice and recipes for you if you have a cut Christmas tree at home this holiday season.
ixture.
Cut scallion and hot peppers diagonally into 1-inch pieces
sh peppers.
Cut 2 to 4 small slits in each hot
Wash bell peppers and remove seeds.
Cut stems off hot peppers.
Put peppers in blender (fine grind).
Pour through colander, saving 1/3 cup of the liquid.
Combine liquid, water and remaining ingredients in pot and boil hard for 5 minutes.
Remove from heat and add Certo.
Let stand for a few minutes.
Remove scum from top and add food coloring.
Pour in jars and seal with paraffin.
Can be eaten with meat or on crackers with cream cheese.
Makes 12 (1/2 pints).
omatoes peel them, boil them for about 5 minutes to make
Combine all ingredients except tomato paste in large sauce pot.
Simmer until desired thickness.
Stir in tomato paste.
Ladle hot salsa into hot jars leaving 1/4 inch head-space.
Process 15 minutes in a hot water bath.
Note: use more hot peppers for a very hot salsa or less for mild.
It depends on how hot your peppers are and how hot you like your salsa.
I never get close to 2 1/2 cups for our mild salsa.
nch thick. Refrigerate for 10 mins.
Meanwhile, for the peppers, heat half
uarters (I leave hot peppers whole).
Place peppers in large glass or
Wash peppers and remove stems.
Slice bell peppers.
Combine vinegar, water, salt and sugar in a large stainless steel or enamel pot.
Bring to a boil and boil gently for 5 min.
Pack peppers snugly into clean hot jars leaving 3/4 inch head space.
Pour in boiling liquid leaving 1/2 inch head space.
Process in a boiling water bath for 15 minutes at altitudes up to 1000 feet.