| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Canning, Chile heads, Condiments |
6 |
Half pints |
INGREDIENTS
| 2 |
qt |
Hot peppers, finely chopped |
| 2 |
tb |
Salt |
| 2 |
c |
Sugar |
| 2 |
c |
Vinegar |
INSTRUCTIONS
Combine peppers and salt; let stand 3 to 4 hours. Add sugar and
vinegar; cook, stirring frequently, about 45 minutes. Pour into hot
jars, leaving 1/4-inch head space. Adjust caps. Process 10 minutes
in boiling water bath.
Note: If you don't like extremely hot, 1 quart hot peppers with 1
quart finely chopped sweet red peppers. You can substitute to fit
your taste.
Posted to MM-Recipes Digest V3 #243
Date: Thu, 5 Sep 1996 13:50:34 -0500
From: Mary Lu <orionluver@eosinc.com>
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“Jesus: Amazing love”