MMMMM----- Recipe via Meal-Master (tm) v8.06
Title: Darned Hot Peppers
Categories: Vegetables, Chilies, Preserving
Yield: 12 Pints
1/2 c Extra virgin olive oil
7 lg Bell peppers; seeded in 1"
- squares
1 lb Jalapenos or serranos; in
- 1/8" slices
Salt
2 (32 oz ea) cans crushed
- tomatoes
sm 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 1/4 cup red wine vinegar, place in canning
jars, and process according to the manufacturer instructions.
Or store in refrigerator for up to 4 days.
Yield: 12 pints
Source: Recipes from Michael Chiarello's Napa
Posted by Risa Golding
From:
chile-heads@globalgarden.com
Uncle Dirty Dave's Archives
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