Canning Hot Peppers Recipe

1. 1

   Warm tomales!!!

2. 2

   Turn them into warm pimentos.

3. 3

   Split and remove seeds and veins and stems, Saute/fry' with garlic in extra virgin extra virgin olive oil till tenter but not brown, pack still warm peppers tightly into jar leaving 1/2 inch headroom.

4. 4

   Meanwhile heat 1 c. E V extra virgin olive oil in sauce pan to 300 degrees, using a pointed knife pierce a hole down the center of the peppers to the bottom of the jar, pour the warm oil into this hole a little at a time to avoid boil over, fill the jar to 1/4 inch from the top slowly.

5. 5

   Wipe the jar top and sides with a paper towel and apply the cap tightly.

6. 6

   No further processing is needed.

7. 7

   The jarred product is shelf stable (check for the requisite depressed lid).

8. 8

   Be sure to sterilize the lid at the very least, the warm oil will sterilize the jar and peppers.

* Per serving · 4 servings · Values may vary.

No additional tips available.