Canning Hot Peppers Recipe

click to rate
0 votes | 10664 views
Servings: 10
Tags:

Ingredients

Cost per serving $0.37 view details

Directions

  1. Warm tomales!!! Turn them into warm pimentos. Split and remove seeds and veins and stems, Saute/fry' with garlic in extra virgin extra virgin olive oil till tenter but not brown, pack still warm peppers tightly into jar leaving 1/2 inch headroom.
  2. Meanwhile heat 1 c. E V extra virgin olive oil in sauce pan to 300 degrees, using a pointed knife pierce a hole down the center of the peppers to the bottom of the jar, pour the warm oil into this hole a little at a time to avoid boil over, fill the jar to 1/4 inch from the top slowly.
  3. Wipe the jar top and sides with a paper towel and apply the cap tightly.
  4. No further processing is needed. The jarred product is shelf stable (check for the requisite depressed lid).
  5. Be sure to sterilize the lid at the very least, the warm oil will sterilize the jar and peppers.

Toolbox

Add the recipe to which day?
« Today - Mar 25 »
Today - Mar 25
Mar 26 - Apr 01
April 2 - 8
April 9 - 15
Please select a day
or Cancel
Loading... Adding to Planner

Languages

Nutrition Facts

Amount Per Serving %DV
Serving Size 21g
Recipe makes 10 servings
Calories 53  
Calories from Fat 6 11%
Total Fat 0.67g 1%
Saturated Fat 0.2g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 9mg 0%
Potassium 260mg 7%
Total Carbs 13.43g 4%
Dietary Fiber 5.4g 18%
Sugars 0.15g 0%
Protein 2.26g 4%
How good does this recipe look to you?
Click to rate it:
x

Link to Recipe

Embed Recipe 400px wide (preview)

Embed Recipe 300px wide (preview)

Advertisement
Advertisement

Leave a review or comment