PICKLED HOT PEPPERS
These pickled peppers are great in salads or to serve alongside a meat dish. These can be made less spicy by removing the seeds from the peppers.
Provided by Pam
Categories Side Dish Sauces and Condiments Recipes Canning and Preserving Recipes Pickled
Time 30m
Yield 40
Number Of Ingredients 7
Steps:
- Place the banana peppers, jalapeno peppers, and serrano peppers into a large pot. Add the vinegar, water, garlic, and onion. Bring to a boil, then reduce heat to medium-low, and simmer for 5 minutes.
- Ladle peppers into sterile jars, and fill to the top with the liquid, leaving 1/4 inch headspace. Tap jars on the counter to remove air bubbles. Place two piece lids on the jars.
- Place jars in the rack of a large, canning pan, and fill with enough water to cover the jars completely. Bring to a boil, and boil for 10 to 15 minutes. Refrigerate jars after opening.
Nutrition Facts : Calories 11 calories, Carbohydrate 2.1 g, Fat 0.2 g, Fiber 1 g, Protein 0.5 g, Sodium 3.1 mg, Sugar 1 g
HOT POPPLERS
I modified a hush puppy type recipe that didn't have enough flavor, and this is what I got. They reminded me of Popplers from Futurama so, I named them such. =D
Provided by user1234
Categories Lunch/Snacks
Time 7m
Yield 16 serving(s)
Number Of Ingredients 9
Steps:
- Combine dry ingredients in a bowl.
- Add egg, juice and pepper.
- Stir in onions and cheese.
- Drop by teaspoonsful into hot (350F) oil.
- Fry until golden brown.
- Drain well on paper towels.
Nutrition Facts : Calories 65.2, Fat 2.8, SaturatedFat 1.6, Cholesterol 20.6, Sodium 140.5, Carbohydrate 7, Fiber 0.4, Sugar 0.5, Protein 3.1
DAMN HOT PEPPERS
Provided by Michael Chiarello : Food Network
Categories side-dish
Time 1h10m
Yield 4 servings
Number Of Ingredients 7
Steps:
- Heat the oil in a very large pot. Add the peppers, and allow to sweat for 2 to 3 minutes. Add jalapenos, and salt to taste. Cook over medium-high heat for about 20 minutes, or until the peppers have softened and are partially tender. There will still be some liquid left in the pot.
- Add the tomatoes and the basil leaves. Lower the heat and continue to cook for about 30 minutes, until the peppers are tender. Add additional salt, if needed. Remove from the heat.
- If canning, add the vinegar, place in canning jars, and process according to the manufacturer's instructions. Or, store in the refrigerator for up to 4 days.
HOT PEPPER RELISH
Won first prize at New Mexico State Fair! Delicious! Sweet and hot! Mexican, Spanish and Southwestern influence!
Provided by Sharon123
Categories Southwestern U.S.
Time 55m
Yield 7 pints
Number Of Ingredients 7
Steps:
- Put peppers and onions through food chopper, or chop in water in blender and drain.
- Place in 6 quart kettle.
- Add salt; cover with boiling water.
- Let stand 10 minutes.
- Drain and discard liquid.
- Add vinegar and sugar to vegs.
- Bring to boil, simmer 20 minutes.
- Ladle into 7 pint jars, pressing down as you pack so liquid covers vegs.
- Wipe jar rim, adjust lids.
- Process in boiling water bath 15 minutes.
- Start to count processing time when water in canner returns to boiling.
- Remove jars.
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