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Post by PA Hillbilly on Jul 22, 2008 19:46:43 GMT -5
This is awesome. I made this last year & I will be making some again soon.
18 red chili peppers, seeded & stemmed 18 green chili peppers, seeded & stemmed (can use bell peppers for less heat) 6-8 onions peeled (4 pounds) 1 tablespoon canning or regular salt boiling water 2 1/2 cups cider vinegar 2 1/2 cups sugar
Put peppers & onionsthrough food chopper, or chop in water in blender & drain. Place in 6 qt. kettle. Add salt; cover with boiling water. Let stand 10 minutes.
Drain & discard liquid. Add vinegar & sugar to vegetables. Bring to boil, simmer 20 minutes. Ladle into 7 pint jars, pressing down as you pack so liquid covers vegetables. Wipe jar rim, adjust lids. Process in boiling water bath 15 minutes. Start to count processing time when water in canner returns to boiling. Remove jars.
Note: Won 1st prize at New Mexico State Fair! Sweet & Hot! I through in a few Habanero's for a little extra heat.
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Post by zodiakgsps on Jul 22, 2008 19:53:14 GMT -5
Now that sounds good!! I may try making that this year - wonder how it would be with hungarian hots & jalapenos?? I didn't plant any reds this year.
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Post by PA Hillbilly on Jul 23, 2008 4:19:39 GMT -5
I believe Hungarian Wax turns red, if you let them on longer & some jalapenos do also.
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Post by zodiakgsps on Jul 27, 2008 19:56:23 GMT -5
You're right, didn't think about that! I went to get kelp (best fertilizer for pepper IMO) yesterday & the garden center was giving away the left-over veggies......I got some red hot peppers as I had room where my spinach was. Got some pablanos also, not sure what I'm going to do with all these peppers now, LOL!! (I have yellow & green bells, jalapenos, red hots, pablanos and hungarian hots now, gonna have them coming out my ears.......)
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