Processing Pimiento Peppers Recipes

PIMENTOS (PICKLED PEPPERS)

Steps:

• Clean the peppers (including the jalepenos) of all the seeds and white stuff.
• Cut the bell peppers into strips about 1" wide and 2" long.
• Slice the jalepenos in 1/2" slices across.
• Boil the bell peppers in water for about 5 minutes.
• Mix the oil, vinegar, sugar, salt, and water in a saucepan.
• Bring to a boil, and boil about 5 minutes.
• In the meantime, put drained sweet peppers, chopped garlic, and jalepenos in a sterilized glass jar (or two, depending on size!) Pour the vinegar/sugar mix over.
• Seal.
• Let sit in refrigerator at least two weeks before serving.
• This keeps well 4-6 weeks in fridge.
• Can be frozen though there is some deterioration of texture.

PROCESSING PIMIENTO PEPPERS

Steps:

• Purchase ripened red, firm peppers.
• Wash, cut in half, remove seeds and membranes and discard.
• In a large cooking pot, add about 14 cups of water and bring to boil.
• Add prepared peppers and return to boil.
• Reduce heat to simmer, cover and cook for about 3 minutes.
• Drain well through a colander, return to cooking pot, cover and leave overnight.
• The next day, process peppers in a food processor until well chopped and return to cooking pot.
• Add salt and mix well.
• Cover and let mixture ferment for another day, leave on kitchen counter or stove.
• On the third day, stir well, fill plastic containers with mixture to within 1/2" of the top.
• Place plastic lid, using a black felt pen, note date and what the contents are.
• Place containers in freezer compartment.
• Use as required for your recipes.
• This recipe can be doubled.

CANNED ROASTED PEPPERS OR PIMENTO

Steps:

• Preheat oven to 450 F.
• Place whole peppers on an ungreased baking sheet and place in moderately hot oven for 8 to 10 min.
• or until skin blisters and browns.
• Remove from oven and place clean tea towel over peppers until completely cooled.
• Halve peppers and remove skins, stem and seeds.I use the tea towel to "scrub" off the skins.
• Flatten peppers and pack in hot clean pint jars.
• Add scant 1/2 tsp.
• canning salt to each jar.
• No additional liquid is neeed.
• Adjust lids and process according to your pressure cooker directions for 10 minutes at 10 pounds of pressure.