I’m Feeling Hot, Hot, Hot

I’m Feeling Hot, Hot, Hot

Last Friday, I picked a peck of pickled peppers. (Sorry, I couldn’t resist… this is what happens when the rhyming books are your daughter’s fave.) I had about a dozen hot banana peppers and jalapeno peppers, but I wasn’t sure what to do with them. I’ve recently fallen in love with Lenny’s hot pepper relish (on a Philly cheesesteak with onions and lots of cheese… delish!) so I thought I would make some hot pepper relish.

This was my first time canning something on my own. I spent many an afternoon canning veggies with my Mamaw when I was younger, but I was just her helper. Now, I was a little nervous about doing each step correctly.

This is the recipe I adapted from one I found online. The original recipe used habanero, but I used hot banana peppers and jalapenos since that’s what I had. So, mine is a good bit less spicy than the recipe one. I have tasted it, and it’s spicy, sweet and definitely tangy. I think it would taste scrumptious over brie with some sea salt crackers. You can really adjust this recipe to whatever “heat” you or your gift recipients like. I’m a “the hotter the better” gal, but I thought a more middle-of-the-road heat level would be better since I’m going to tie some pretty ribbon around mine and save them for Christmas gifts (except for the one can I had to open and try… that one’s all for us. They keep for a year once they are canned and sealed. If you don’t go through the canning process, it keeps for around 2 months in the fridge. Enjoy!

Hot Pepper Relish
adapted from a recipe from Group Recipes

6 cups of bell peppers (I used a combo of green, red and yellow)
12-20 hot peppers (I used hot banana peppers and jalapeno peppers, but use whatever you like)
2 teaspoons sea salt
2 cups sugar
1 quart apple cider vinegar

1. Process the peppers until medium size pieces. (Make sure you use gloves with the hot peppers!)

2. Combine the peppers with the sea salt and let them stand for 2 hours.

3. Put into non-reactive pot such as a coated cast iron. (I used my Le Creuset.) Add sugar and vinegar and stir regularly on medium heat for 40-50 minutes until the mixture thickens.

4. Pour or ladle into jars leaving 1/2 inch headspace and process in a hot-water bath for 10 minutes. (I did 15 minutes just to be sure! šŸ™‚

I went to Ball’s website for a step-by-step canning process, and I found it very helpful.

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