209 HILLSTOWN RD

MANCHESTER, CT 06040

(860) 649-2462

Pickled Hot Peppers

6-7 lbs long hot peppers

2 six ounce cans tomato paste

2 cups white vinegar

4 cups vegetable oil

2 teaspoons salt

4 cups sugar

Cut peppers into chunks (do not remove seeds)*

combine tomato paste, 2 cans of water (the empty tomato paste cans), vinegar, oil, salt & sugar in a large kettle. Bring to boil.

Add peppers-cook for EXACTLY 5 minutes-remove from heat. Pack peppers in hot sterilized jars. Pour sauce over peppers in jars. seal, process in hot water bath 20-30 minutes.

This is a Very HOT spicy relish. Use on fresh Italian bread Delicious!

*if you want to remove the seeds you will get a milder relish.

Hot Salsa

Ingredients:
6-7 plum tomatoes, ripe, cut into quarters
1/2 large onion
1 8-oz. can tomato sauce
3-4 whole jalapenos
1 Tbsp. white vinegar
1-2 tsp. salt (to taste)

Combine all ingredients in a blender. Turn on and off a
few times to keep chunky consistency. Pour into a medium
saucepan. Heat over medium for 10-15 minutes, stirring
occasionally. Let cool and refrigerate, or use right away.
For hot dishes you can serve it warm without cooling first.

To string hot peppers just take a large sowing needle and string through each stem. Make sure to leave some space between each pepper. Hang and let dry!