RE: [CH] Pickled Peppers
Boulden, Randy (RBoulden@natco-us.com)
Tue, 31 Jul 2001 08:29:07 -0500
Try what I do when you got an abundance of peppers. I pack jars with
peppers. Then I fill with about 1/3 red wine vinegar to 2/3 white vinegar.
Now pour the vinegar into a saucepan and bring to a boil. Then pour over
the peppers and seal. I let them sit on the shelf for about 1 month. Then
into the blender with a little salt and lots of garlic. Blend well and you
have killer hot sauce that has a much higher pepper to vinegar content than
store bought sauces. I have people begging me for more sauce after I make
some. Try it.
-----Original Message-----
From: Shantihhh@aol.com [mailto:Shantihhh@aol.com]
Sent: Monday, July 30, 2001 5:46 PM
To: DePepperMan@yahoogroups.com
Subject: [CH] Pickled Peppers
Last Fall I had an abundance of Thai Dragon Chiles and I decided to try
something different. I placed sliced lemons around the side of a canning
jar. Then I placed garlic cloves and bay Leaves around as well. Packed the
jar with the Thai Dragons and sprinkled more garlic and pickling spice,
filled the jars with white vinegar and placed in the spare refrigerator
where
I keep ingredients for various ethnic cuisines.
Well, just opened them as I needed some Thai Chiles and it was too dark to
go
picking in the garden. Oh these are awesome!!!! Wonderful flavor, yes
still
hot but the lemon, garlic, etc., have permeated those chiles. Oh Yum. I
will do that again this year!
Mary-Anne, List Owner
USDA Zone 9b, Sunset Zone 14/15
TomatoMania-subscribe@YahooGroups.com
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