| 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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