INGREDIENTS

INSTRUCTIONS

From: Michael Clark <mikec@pad-uky.campus.mci.net>
Date: Tue, 25 Jun 1996 20:52:29 -0400 (EDT)
Boil jars and lids while boiling a brine of water, vinegar, salt, sugar,
and pickling spice. Bring another pot to a boil and add you peppers. Let
them soak for 3 to 4 min. Remove peppers and stuff in jar. Putting a towel
over the mouth of the jar and hitting the bottom helps settle the peppers
so you can add more. Add a couple of pieces of garlic and fill the jar to
about 1/2" below the lid. and quickly seal the jar. Process in a boiling
water bath for 10 minutes. Let sit on shelf for 30 days before eating.
Should stay fresh for up to a year.
This is an adaptation of a recipe that I found at the home page for the
Cooperative extension of Texas. It listed a long list of spices to use and
I just didn't feel like shelling out 10 to 15 bucks on some spices so I
bought the pickling spice for 2.45.
If you search high and low, you'll find some recipes for jellies as well or
just make up your own.
I made a very simple fruit salsa by simply throwing 4 habs, a can of
crushed pineapple, and two small cans of mandarin oranges into the blender
and ended up with a scorchingly beautiful orange and yellow salsa.
The main thing is having fun by experiment with different things. I suggest
you try some things with store bought chiles so you won't feel bad about
losing your own home grown chiles to a horrendous concoction that your dog
won't even sniff.
CHILE-HEADS DIGEST V3 #025
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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