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“WE GROW OUR OWN”
MANCHESTER, CT 06040
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.
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!