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Ingredients
- 2 lb Fresh warm chiles, 1-2 inches long
- 4 x Cloves garlic, peeled
- 24 x Peppercorns
- 8 whl allspice
- 1 lrg Bay leaf, quartered
- 2 c. Distilled white vinegar
- 2 c. Water
- 2 tsp Non-iodized salt
- 4 Tbsp. Extra virgin olive oil
Directions
- Rinse peppers, make a large slit in each one and trim stems to a stub. Pack peppers into four wide-mouthed canning jars, dividing equally. Scatter among them a share of the seasonings: 1 clove garlic, 6 peppercorns, 2 allspice berries and a piece of bay leaf in each jar. Combine vinegar, water and salt in saucepan and heat to simmering. Pour warm solution over peppers, covering completely. Add in sufficient extra virgin olive oil to each jar to cover the surface. Seal jars with 2-part canning lids and process in boiling water bath for 20 min. The peppers are good to eat after 2 weeks, but better after a month or possibly more.
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Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1937g | |
| Calories 782 | |
| Calories from Fat 501 | 64% |
| Total Fat 56.84g | 71% |
| Saturated Fat 7.83g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 8285mg | 345% |
| Potassium 1099mg | 31% |
| Total Carbs 48.37g | 13% |
| Dietary Fiber 16.7g | 56% |
| Sugars 0.29g | 0% |
| Protein 7.5g | 12% |
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