|
Hot peppers vary in length from a huge
12 inches to ¼ inch peewee. Their heat quotient varies from mildly warm to mouth
- blistering hot. A chile's color can vary from yellow to green to red to black.
They're a rich source of vitamins A and C and a good source of folic acid,
potassium and vitamin E.
Long Hot Peppers
Long, sometimes curved hot pepper. Usually less hot than Jalapeno. Great for
cooking with sausage or eggs. The red ones dry well. They can also be pickled.
Finger Hot Peppers
Sold either red or green, they are hotter than the Jalapeno. Can be used in
salsa or chili or to flavor oil or vinegar.
Jalapeño Peppers
Very popular small hot pepper with medium heat. Usually sold green but sometimes
available red. Commonly used in salsa or stuffed with cheese and fried.
|
|
Pickled Hot Peppers
2 lbs. 3 to 5 inch hot peppers
Boiling water
2 1/2 C. distilled white vinegar
2 1/2 C. water
1 C. granulated sugar
8 cloves garlic
2 t. pickling salt
Wash peppers thoroughly. Cut off stem end only, trimming longer pepper to fit
jar, if necessary. Place peppers in bowl; cover with boiling water. Let stand 5
minutes; drain.
Combine vinegar, water & sugar in saucepan; heat to boiling, then simmer 5
minutes.
Pack peppers in clean, hot jars. To each jar add 2 cloves garlic and 1/2
teaspoon salt. Pour simmering liquid over peppers to within 1/2 inch of top
making sure vinegar solution covers peppers.
Cap each jar at once. Process 10 minutes in boiling water bath for 5 to 7
minutes.
Makes 4 pints.
|
|
