Yield: 1 Servings
|1 \N||Part distilled water (only if you have hard water)|
|1 \N||Part distilled white vinegar (5% acidity)|
|\N \N||Peppers of just about any type|
|9 tablespoons||Canning salt (never use iodized)|
|\N \N||Fresh garlic|
|\N \N||McCormick Pickling Spice|
From: Michael Clark <mikec@...> Date: Tue, 25 Jun 1996 20:52:29 -0400 (EDT) Boil jars and lids while boiling a brine of water, vinegar, salt, sugar, and pickling spice. Bring another pot to a boil and add you peppers. Let them soak for 3 to 4 min. Remove peppers and stuff in jar. Putting a towel over the mouth of the jar and hitting the bottom helps settle the peppers so you can add more. Add a couple of pieces of garlic and fill the jar to about ½" below the lid. and quickly seal the jar. Process in a boiling water bath for 10 minutes. Let sit on shelf for 30 days before eating.
Should stay fresh for up to a year.
This is an adaptation of a recipe that I found at the home page for the Cooperative extension of Texas. It listed a long list of spices to use and I just didn't feel like shelling out 10 to 15 bucks on some spices so I bought the pickling spice for 2.45.
If you search high and low, you'll find some recipes for jellies as well or just make up your own.
I made a very simple fruit salsa by simply throwing 4 habs, a can of crushed pineapple, and two small cans of mandarin oranges into the blender and ended up with a scorchingly beautiful orange and yellow salsa.
The main thing is having fun by experiment with different things. I suggest you try some things with store bought chiles so you won't feel bad about losing your own home grown chiles to a horrendous concoction that your dog won't even sniff.
CHILE-HEADS DIGEST V3 #025
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .