Best Hot Pepper Pleasers Recipes
HOT PEPPER RINGS
Make your own hot pepper slices to top pizza, burgers or sandwiches. To increase the heat of your peppers, do not remove the inner membranes from the peppers.
Provided by Getty Stewart
Categories preserves
Time 40m
Number Of Ingredients 6
Steps:
- Wash and stem hot peppers.
- Remove seeds and inner membranes if you'd like to take some of the heat out of the peppers, otherwise leave them in.
- Slice peppers into even 1/4 inch thick slices. Wear gloves to keep your fingers from stinging.
- Fill large pot or canner with water so that jars are covered by 1" of water.
- Check jars for cracks, wash with warm soapy water, rinse well and place in canner.
- Heat jars in canner (no need to sterilize).
- Mix vinegar, water, salt and sugar in a non-reactive saucepan.
- Boil for 1 minute.
- Place 1/4 clove of garlic in each jar and pack with pepper rings.
- Pour hot vinegar brine over peppers.
- Remove air bubbles and push peppers underneath pickling liquid as much as possible, leaving a 1/2 inch headspace.
- Wipe rim with clean cloth, seal with hot sealing lid, tighten screw band on top finger tight and process in hot water bath for 10 minutes.
Nutrition Facts : Calories 1108 kcal, Carbohydrate 182 g, Protein 26 g, Fat 12 g, Sodium 15888 mg, Fiber 7 g, Sugar 38 g, ServingSize 1 serving
HOT PEPPER RELISH RECIPE
This very simple recipe for pickled pepper relish is great for grilling food, but also for preserving your abundant pepper harvest. Use this recipe method with any type of chili pepper.
Provided by Mike Hultquist
Categories Side Dish
Time 40m
Number Of Ingredients 7
Steps:
- Add all ingredients to a large pan and heat to medium heat. Stir until the sugar dissolves. Bring to a light boil.
- Reduce heat to low and simmer about 25-30 minutes, or until liquid is reduced and absorbed into the mixture.
- Add to a jar and allow to cool.
- Serve!
Nutrition Facts : Calories 105 kcal, Carbohydrate 23 g, Protein 2 g, Fat 1 g, SaturatedFat 1 g, Sodium 15 mg, Fiber 4 g, Sugar 19 g, UnsaturatedFat 2 g, ServingSize 1 serving
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
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.
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