Recipe By : The Time Life Good Cook Series - Preserving
Serving Size : 6 Preparation Time :0:00
Categories : Condiments Mexican
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
2 1/2 lb Red or green sweet peppers
-or fresh hot chilies --
-about 4 qt
1 qt Vinegar
1 qt Water
4 ts Salt -- to make 8 pints
Olive oil (optional)
Wash the peppers or chilies thoroughly. Cut around the stem of
each large pepper and pull out the stem with attached core and
seeds. Leave the peppers whole of cut them into sections or strips,
as desired. Hot chilies may be stemmed and seeded, of left whole
with stems intact. Make two small slits in whole peppers or chiles.
Mix the vinegar and water; heat to a simmer - 150 to 160 F. The
vinegar should NOT be allowed to boil. Add the salt
Pack the peppers of chilies rather tightly into jars. Pour the hot
vinegar mixture over the peppers to within 1/2" of the jar rims.
Or, if you wish to add olive oil, pour the vinegar to within 3/4"
of the rim and pour oil to within 1/2" of the rims. The peppers or
chiles will be coated with oil when they pass through the oil layer
as you use them.
Cover jars and process for 15 minutes in a boiling water bath.
