Yield: twelve 4-oz jars
3 cups finely chopped sweet peppers
2 cups finely chopped jalapenos (about 10)
1 cup cider vinegar
1 box pectin
5 cups sugar
Note: you can substitute other hot peppers for the jalapenos, or just use a total of 5 cups of sweet peppers.
Wash jars & boil (lids too). In large stockpot, mix vinegar, peppers & pectin. Bring to a full boil. Then stir in sugar. Return to a full boil for 1 minute, remove from heat, and skim frothy scum off the top. Ladle into sterilized jars. Fill within 1/8 inch of the top of the jars. Wipe jars and cover with lids. Boil jars in water for 10 minutes, and then cool.
Showing posts with label Hot Peppers. Show all posts
Showing posts with label Hot Peppers. Show all posts
Pasta with Sausage, Eggplant and Basil
1 large eggplant, cut into 1-inch pieces
1 tablespoon salt
7 tablespoons olive oil
1 3/4 pounds spicy Italian sausages, casings removed, meat shaped into 1 1/4-inch meatballs (about 46)
1 pound cherry tomatoes, halved
6 garlic cloves, finely chopped
1 1/2 serrano chilies, seeded, finely chopped (about 1 tablespoon)
1 1/4 cups canned low-salt chicken broth
2/3 cup whipping cream
1 pound cavatapi or penne pasta
1 cup freshly grated Parmesan cheese
1 cup (lightly packed) fresh basil leaves, torn into 1/2-inch pieces
2/3 cup pine nuts, toasted
Additional grated Parmesan cheese
Toss eggplant with 1 tablespoon salt in large colander. Place over bowl and let stand 30 minutes.
Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add eggplant; sauté until golden, about 5 minutes. Transfer to bowl. (Can be made 8 hours ahead. Cover; chill.)
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, cook meatballs until brown, about 5 minutes. Transfer meatballs to paper-towel-lined plate. Wipe out skillet.
Heat 2 tablespoons oil in same skillet over medium-high heat. Add tomatoes, garlic and chilies; sauté until fragrant, about 2 minutes. Add meatballs, broth and cream. Simmer until meatballs are cooked through, about 5 minutes. Add eggplant and simmer 1 minute.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl.
Toss pasta with sauce and 1 cup Parmesan cheese. Mix in basil and pine nuts. Season to taste with salt and
From www.epicurious.com
1 tablespoon salt
7 tablespoons olive oil
1 3/4 pounds spicy Italian sausages, casings removed, meat shaped into 1 1/4-inch meatballs (about 46)
1 pound cherry tomatoes, halved
6 garlic cloves, finely chopped
1 1/2 serrano chilies, seeded, finely chopped (about 1 tablespoon)
1 1/4 cups canned low-salt chicken broth
2/3 cup whipping cream
1 pound cavatapi or penne pasta
1 cup freshly grated Parmesan cheese
1 cup (lightly packed) fresh basil leaves, torn into 1/2-inch pieces
2/3 cup pine nuts, toasted
Additional grated Parmesan cheese
Toss eggplant with 1 tablespoon salt in large colander. Place over bowl and let stand 30 minutes.
Heat 3 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, add eggplant; sauté until golden, about 5 minutes. Transfer to bowl. (Can be made 8 hours ahead. Cover; chill.)
Heat 2 tablespoons oil in heavy large skillet over medium-high heat. Working in batches, cook meatballs until brown, about 5 minutes. Transfer meatballs to paper-towel-lined plate. Wipe out skillet.
Heat 2 tablespoons oil in same skillet over medium-high heat. Add tomatoes, garlic and chilies; sauté until fragrant, about 2 minutes. Add meatballs, broth and cream. Simmer until meatballs are cooked through, about 5 minutes. Add eggplant and simmer 1 minute.
Meanwhile, cook pasta in large pot of boiling salted water until tender but still firm to bite. Drain. Transfer to large bowl.
Toss pasta with sauce and 1 cup Parmesan cheese. Mix in basil and pine nuts. Season to taste with salt and
From www.epicurious.com
Simple Fresh Salsa
3 cups Tomatoes
1 ‘Jalapeno’ or 2 ‘Hungarian Hot Wax’ peppers (optional for those who like it spicy)
4 tablespoons fresh Cilantro
sugar, salt and fresh ground pepper to taste
juice of a lime
Combine all ingredients in a food processor and blend thoroughly.
1 ‘Jalapeno’ or 2 ‘Hungarian Hot Wax’ peppers (optional for those who like it spicy)
4 tablespoons fresh Cilantro
sugar, salt and fresh ground pepper to taste
juice of a lime
Combine all ingredients in a food processor and blend thoroughly.
Hot Pepper Corn Bread
1 cup yellow cornmeal
2/3 cup unbleached all purpose flour
1/2 tsp salt
2 tsp baking powder
1/8 tsp baking soda
2 Tbsp sugar
2 Tbsp unsalted butter
1 large egg
1/3 cup sour cream
3/4 cup milk
1 large jalapeno pepper, stemmed, seeded and diced
1 cup corn kernels, fresh or frozen
Preheat the oven to 400F. Sift the dry ingredients together into a medium-size mixing bowl.
Place the butter in a 9-inch square baking pan, and put it in the oven to melt and to heat the pan, 3 - 5 minutes. While the butter is melting, whisk together the egg, sour cream, and milk in a small bowl. Stir the mixture quickly into the dry ingredients, just until all the ingredients are moistened. Do not overmix, or the corn bread will be tough. Fold in the chile peppers and the corn kernels.
Swirl the butter around in the hot pan, then pour in the batter, and bake in the center of the oven until the corn bread is golden and springs back when lightly touched, 20 to 25 minutes. Cool for 5 minutes before serving.
2/3 cup unbleached all purpose flour
1/2 tsp salt
2 tsp baking powder
1/8 tsp baking soda
2 Tbsp sugar
2 Tbsp unsalted butter
1 large egg
1/3 cup sour cream
3/4 cup milk
1 large jalapeno pepper, stemmed, seeded and diced
1 cup corn kernels, fresh or frozen
Preheat the oven to 400F. Sift the dry ingredients together into a medium-size mixing bowl.
Place the butter in a 9-inch square baking pan, and put it in the oven to melt and to heat the pan, 3 - 5 minutes. While the butter is melting, whisk together the egg, sour cream, and milk in a small bowl. Stir the mixture quickly into the dry ingredients, just until all the ingredients are moistened. Do not overmix, or the corn bread will be tough. Fold in the chile peppers and the corn kernels.
Swirl the butter around in the hot pan, then pour in the batter, and bake in the center of the oven until the corn bread is golden and springs back when lightly touched, 20 to 25 minutes. Cool for 5 minutes before serving.
Tomatillo Salsa
Yield: 3 cups
1 1/2 pounds tomatillos
2 large yellow onions -- finely chopped
2 tablespoons garlic -- minced
1/4 cup lime juice
4 teaspoons dried oregano
4 hot peppers (Serranos, jalapeños or others) chopped, veined and seeded
1 cup cilantro -- chopped
Salt and pepper to taste
Peel the husks of the tomatillos and dice. Mix with onions, garlic, lime juice, oregano, chilies, cilantro, and salt and pepper to taste. Serranos are normally quite hot so add according to your tolerance level.
From GourmetSleuth.com
1 1/2 pounds tomatillos
2 large yellow onions -- finely chopped
2 tablespoons garlic -- minced
1/4 cup lime juice
4 teaspoons dried oregano
4 hot peppers (Serranos, jalapeños or others) chopped, veined and seeded
1 cup cilantro -- chopped
Salt and pepper to taste
Peel the husks of the tomatillos and dice. Mix with onions, garlic, lime juice, oregano, chilies, cilantro, and salt and pepper to taste. Serranos are normally quite hot so add according to your tolerance level.
From GourmetSleuth.com
Tomatillo Salsa with Avocado
Yield: About 2 ¼ cups
This salsa goes well with grilled meats, chicken and fish.
2 garlic cloves, cut in chunks
1 1/2 teaspoons salt, or to taste
1 small white onion, coarsely chopped
2 - 3 (or to taste) Serrano chilies (or other hot peppers), stems removed, cut into chunks
1/2 pound tomatillos (6 - 8 average-sized tomatillos), cut into quarters (husks removed)
4 - 6 cilantro sprigs
1 ripe Mexican-type avocado (Hass or Fuerte)
In a food processor or blender, process the garlic and salt to a paste. Scrape down the sides if necessary with a rubber spatula; add the onion, chilies, tomatillos, and cilantro. Process with an on-off motion to make a slight chunky puree. Scoop out the avocado flesh into the machine and process to the desired smoothness. Serve within 1 hour (or preferably at once).
From GourmetSleuth.com
This salsa goes well with grilled meats, chicken and fish.
2 garlic cloves, cut in chunks
1 1/2 teaspoons salt, or to taste
1 small white onion, coarsely chopped
2 - 3 (or to taste) Serrano chilies (or other hot peppers), stems removed, cut into chunks
1/2 pound tomatillos (6 - 8 average-sized tomatillos), cut into quarters (husks removed)
4 - 6 cilantro sprigs
1 ripe Mexican-type avocado (Hass or Fuerte)
In a food processor or blender, process the garlic and salt to a paste. Scrape down the sides if necessary with a rubber spatula; add the onion, chilies, tomatillos, and cilantro. Process with an on-off motion to make a slight chunky puree. Scoop out the avocado flesh into the machine and process to the desired smoothness. Serve within 1 hour (or preferably at once).
From GourmetSleuth.com
Tomato Salsa
1 small onion
1 small green pepper
Small bunch cilantro
3 minced garlic cloves
Fresh chile pepper to taste (I used 1 whole jalapeno chopped very small)
1 tablespoon honey
Salt to taste
1 3/4 lbs fresh tomatoes, chopped
From Asparagus to Zucchini
1 small green pepper
Small bunch cilantro
3 minced garlic cloves
Fresh chile pepper to taste (I used 1 whole jalapeno chopped very small)
1 tablespoon honey
Salt to taste
1 3/4 lbs fresh tomatoes, chopped
From Asparagus to Zucchini
Garlic-Dill Pickles
Makes ~ 5 quarts
2 ½ lbs. of cucumbers
Fresh dill heads
Garlic cloves
Hot red peppers
1 cup pickling salt
4 cups cider vinegar
Wash cucumbers thoroughly. Pack into hot jars, leaving about ½ inch headspace. Add 2 heads fresh dill, garlic (as many cloves as you like!), and 1-2 peppers. In medium saucepan, combine pickling salt, cider vinegar, and 3 quarts water. Bring to a boil. Pour boiling mixture over cucumbers, leaving ½ inch headspace. Adjust lids, process 20 minutes in boiling water bath.
Submitted by Cheryl Rowell, from Better Homes and Gardens Canning Book
2 ½ lbs. of cucumbers
Fresh dill heads
Garlic cloves
Hot red peppers
1 cup pickling salt
4 cups cider vinegar
Wash cucumbers thoroughly. Pack into hot jars, leaving about ½ inch headspace. Add 2 heads fresh dill, garlic (as many cloves as you like!), and 1-2 peppers. In medium saucepan, combine pickling salt, cider vinegar, and 3 quarts water. Bring to a boil. Pour boiling mixture over cucumbers, leaving ½ inch headspace. Adjust lids, process 20 minutes in boiling water bath.
Submitted by Cheryl Rowell, from Better Homes and Gardens Canning Book
Eggplant in Oil
Makes 6 cups
We haven’t tried this, but the recipe noted that “This salad in a jar is fabulous on its own and as an appetizer, served over thinly shredded cabbage for a light lunch or pureed as a creamy dip.”
2 lbs. eggplant
salt
1 chili pepper, fresh or dried
2 cloves garlic
2 Tbs. cider vinegar
2 sprigs rosemary
2 sprigs thyme
salt and pepper
olive oil
Pick small eggplants, firm to the touch. Cut in cubes and sprinkle with salt. Let stand a couple of hours. Rinse briefly under cold water.
Bring large pot of water to a boil and blanch eggplants for 2 minutes. Drain and press with a spoon to extract all the water.
Remove seeds from chili pepper and mince. In mortar, crush garlic with pepper, adding the vinegar a little at a time. Add minced herbs, salt and pepper. If you don’t have mortar, chop garlic finely or crush with garlic press, and then mix with herbs and add vinegar.
Fill jars with eggplants and herb mix without pressing. Cover with olive oil. Seal and place in the sun. Shake jars or mix the contents delicately with a spoon every day for two weeks. Then enjoy!
Submitted by Cheryl Rowell from Preserving for all Seasons
We haven’t tried this, but the recipe noted that “This salad in a jar is fabulous on its own and as an appetizer, served over thinly shredded cabbage for a light lunch or pureed as a creamy dip.”
2 lbs. eggplant
salt
1 chili pepper, fresh or dried
2 cloves garlic
2 Tbs. cider vinegar
2 sprigs rosemary
2 sprigs thyme
salt and pepper
olive oil
Pick small eggplants, firm to the touch. Cut in cubes and sprinkle with salt. Let stand a couple of hours. Rinse briefly under cold water.
Bring large pot of water to a boil and blanch eggplants for 2 minutes. Drain and press with a spoon to extract all the water.
Remove seeds from chili pepper and mince. In mortar, crush garlic with pepper, adding the vinegar a little at a time. Add minced herbs, salt and pepper. If you don’t have mortar, chop garlic finely or crush with garlic press, and then mix with herbs and add vinegar.
Fill jars with eggplants and herb mix without pressing. Cover with olive oil. Seal and place in the sun. Shake jars or mix the contents delicately with a spoon every day for two weeks. Then enjoy!
Submitted by Cheryl Rowell from Preserving for all Seasons
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