| CATEGORY |
CUISINE |
TAG |
YIELD |
|
|
Condiment |
1 |
Servings |
INGREDIENTS
| 2 1/2 |
lb |
Red or green sweet peppers or- fresh hot chiles |
| 1 |
qt |
Vinegar |
| 1 |
qt |
Water |
| 4 |
ts |
Salt |
|
|
Olive oil; optional |
INSTRUCTIONS
Wash the peppers or chilies thoroughly. Cut around the stem of each large
pepper and pull out the stem with attached core and seeds. Leave the
peppers whole of cut them into sections or strips, as desired. Hot chilies
may be stemmed and seeded, of left whole with stems intact. Make two small
slits in whole peppers or chilies.
Mix the vinegar and water; heat to a simmer - 150 F to 160F. The vinegar
should NOT be allowed to boil. Add the salt
Pack the peppers of chilies rather tightly into jars. Pour the hot vinegar
mixture over the peppers to within 1/2 inch of the jar rims. Or, if you
wish to add olive oil, pour the vinegar to within 3/4 inch of the rim and
pour oil to within 1/2 inch of the rims. The peppers or chilies will be
coated with oil when they pass through the oil layer as you use them.
Cover jars and process for 15 minutes in a boiling water bath.
From The Time Life Good Cook Series - Preserving
Syd.Bigger@salata.com (Syd Bigger)
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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