[CH] Michael Chiarello's Darned Hot Peppers

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I love this recipe. A great way to use up a harvest of both bell peppers and 
 chiles. I used serranos (that is what I had on-hand) and some green bells. I 
 wish I had remembered this recipe during the summer when I had a big load of 
 both peppers. Oh well. There is always Summer 2011.
 
 This is really good. A great condiment and a great relish like thing to put with 
 pork, chicken, beef, anything.
 
 
 Darned Hot Peppers
 
 ½ cup extra virgin olive oil
 7 green bell peppers, seeded and cut in 1” squares
 1 lb jalapenos (I used serranos), cut in 1/8” slices
 Sea salt
 2-32 oz cans crushed tomatoes
 Small bunch basil*
 
 Heat oil in a very large pot. Add peppers, jalapenos and salt to taste. Cook 
 over medium heat for 20 minutes, or until the peppers are softened and are 
 partially tender. There will still be some liquid left in the pot.
 Add the tomatoes and the basil. Lower the heat and continue to cook for about 30 
 minutes, until the peppers are tender. Add additional salt as needed. Remove 
 from heat.
 
 If canning, add ¼ cup red wine vinegar, place in canning jars, and process 
 according to the manufacturers’ instructions, Or store in refrigerator for up to 
 4 days.
 Yield: 12 pints (I made half the recipe)
 
 Risa's note:
 
 * I used cilantro instead of basil. I didn't have any.
 
 Source: Recipes from Michael Chiarello’s Napa
 Posted by RisaG 1/7/11
 
 
 RisaG
 
 
 
      

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