2 cup hot peppers, any kind
1 olive oil, extra virgin
1 garlic clove, chopped (opt)
6 drops lemon juice (opt)
Directions
Hot tomales!!! Turn them into hot pimentos. Split and remove seeds and
veins and stems, Saute' with garlic in extra virgin olive oil until
tenter but not brown, pack still hot peppers tightly into jar leaving
1/2 inch headroom. Meanwhile heat 1 cup E V 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 hot oil into this hole
a little at a time to avoid boil over, fill the jar to 1/4 inch from
the top slowly. Wipe the jar top and sides with a paper towel and
apply the cap tightly. No further processing is needed. The jarred
product is shelf stable (check for the requisite depressed lid). Be
sure to sterilize the lid at the very least, the hot oil will
sterilize the jar and peppers.
Servings: 10 servings
Canning Hot Peppers Recipe brought to you by Recipe Ideas
Categories: Canning; Vegetable
The History of Recipes
Written recipes as an idea can be tracked back into antiquity, in fact as far back as the early Egyptians, and possibly even further than that. Interesting though that is, in the main part, these ancient records were just basic hieroglyphic recipes for meal preparation.
In an interesting twist, the most ancient recipe discovered, according to food historians are a few clay tablets in the Sumerian language which describe the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as making anyone who drank it feel wonderful and blissful. Continuing our culinary historical journey, there are some interesting books from the 14th Century ; a book published under the title `Forme of Cury`, and another called `Curye on Inglish`. The titles are somewhat misleading tho`, these books are nothing to do with the indian food that appears on menues today, but instead descriptions of the types of meals on the menues of the rich and powerful of the time. Over the succeeding few centuries, the wealthy families of the West strove to offer the best banquets, and consequentially cooks and their recipe collections could command a high salary. However, it wasn`t until the 1800s that fine cookery and recipe publications became popular. The Famous Mrs Isabella Beeton in the UK, and the equally famous Fannie Merritt Farmer in the US, dedicated their lives to collating, verifying, and writing down recipes of the day. The TV revolution brought us TV chefs and the spin-off recipe books. And that neatly brings us to the present day and the internet revolution, allowing us all to search through thousands of recipes like those on our web site. |
We hope you enjoy this Canning Hot Peppers recipe.
