I have made habanero pepper sauce and pickled bananna peppers, but not the roasted peppers and garlic....as yet any way. :wink:
Habanero Pepper Sauce
This spicy condiment measures a 9 out of 10 on the Scoville scale of chili pepper hotness. Watch out! If you like this a little milder, substitute jalapenos or red hot cherry peppers.
1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon vegetable oil
1/2 cup chopped carrots
12 habanero peppers, stems removed, finely chopped
1/2 cup distilled vinegar
1/4 cup lime juice
Saute onion and garlic in oil until soft; add carrots with a small amount of water. Bring to a boil, reduce heat and simmer until carrots are soft. Place mixture and raw chiles into a blender and puree until smooth. In a pot combine puree with vinegar and lime juice, then simmer for 5 minutes and seal in sterilized bottles. Makes about 1 cup.
PICKLED BANANA PEPPERS
These taste great on a sandwich or burger.
8 cups distilled white vinegar
1 tablespoon black peppercorns
3 tablespoons salt
1 tablespoon sugar
1/4 teaspoon cayenne
6 bay leaves
1 1/2 pounds banana peppers
1 large onion, halved and cut into 1-inch slices
24 garlic cloves, peeledWith a sharp knife, make a slit in pepper from stem to tip, but do not cut all the way through.
In a nonreactive pot, combine the vinegar, peppercorns, salt, sugar, cayenne, and bay leaves. Bring to a boil. Add peppers, onion and garlic. Cook for 3 to 4 minutes until vegetables wilt slightly. Remove from heat.
Using tongs, pack the peppers snugly into 6 hot sterilized quart-sized preserving jars. Evenly divide onion, bay leaves, and garlic among jars, tucking them in between peppers. Fill each jar with the hot vinegar mixture to 1/2 inch of top. With clean damp towel, wipe rim and fit with a hot lid. Tightly screw on metal ring. Process in a hot-water bath for 15 minutes.
Makes 6 quarts.
ROASTED PEPPERS WITH GARLIC AND THYME
We enjoyed these with roasted small potatoes. My husband said they would be good with sausages. They're also nice with good Italian tuna or served cold with goat cheese, especially sprinkled with balsamic vinegar. Red bell peppers, cut in strips, may be substituted with excellent results, or make them part of the mix.
1 pound sweet frying-type peppers (I used Cubanelle, Marconi, and sweet banana peppers)
1 medium sweet red or white onion, halved and thinly sliced
2 garlic cloves, peeled and thinly sliced
11/2 tablespoons olive oil
1 tablespoon coarsely chopped fresh thyme
4 or 5 sage leaves (optional)
1/2 teaspoon kosher salt
Pinch crushed red pepper flakes
Few grinds fresh black pepper
Preheat oven to 425 degrees.
Halve peppers lengthwise and remove seeds and stems. Cut into 2-inch pieces; leave smaller peppers whole. Put in 12-by-8-inch glass baking dish. Add onion, garlic, oil, thyme, sage, if using, salt, crushed red and black peppers. Toss to mix well.
Roast, stirring several times, until peppers are tender, about 25 minutes.
Makes 2 1/2 cups, enough for 4 side-dish servings.
Habanero Pepper Sauce
This spicy condiment measures a 9 out of 10 on the Scoville scale of chili pepper hotness. Watch out! If you like this a little milder, substitute jalapenos or red hot cherry peppers.
1/2 cup chopped onion
2 cloves garlic, minced
1 tablespoon vegetable oil
1/2 cup chopped carrots
12 habanero peppers, stems removed, finely chopped
1/2 cup distilled vinegar
1/4 cup lime juice
Saute onion and garlic in oil until soft; add carrots with a small amount of water. Bring to a boil, reduce heat and simmer until carrots are soft. Place mixture and raw chiles into a blender and puree until smooth. In a pot combine puree with vinegar and lime juice, then simmer for 5 minutes and seal in sterilized bottles. Makes about 1 cup.
PICKLED BANANA PEPPERS
These taste great on a sandwich or burger.
8 cups distilled white vinegar
1 tablespoon black peppercorns
3 tablespoons salt
1 tablespoon sugar
1/4 teaspoon cayenne
6 bay leaves
1 1/2 pounds banana peppers
1 large onion, halved and cut into 1-inch slices
24 garlic cloves, peeledWith a sharp knife, make a slit in pepper from stem to tip, but do not cut all the way through.
In a nonreactive pot, combine the vinegar, peppercorns, salt, sugar, cayenne, and bay leaves. Bring to a boil. Add peppers, onion and garlic. Cook for 3 to 4 minutes until vegetables wilt slightly. Remove from heat.
Using tongs, pack the peppers snugly into 6 hot sterilized quart-sized preserving jars. Evenly divide onion, bay leaves, and garlic among jars, tucking them in between peppers. Fill each jar with the hot vinegar mixture to 1/2 inch of top. With clean damp towel, wipe rim and fit with a hot lid. Tightly screw on metal ring. Process in a hot-water bath for 15 minutes.
Makes 6 quarts.
ROASTED PEPPERS WITH GARLIC AND THYME
We enjoyed these with roasted small potatoes. My husband said they would be good with sausages. They're also nice with good Italian tuna or served cold with goat cheese, especially sprinkled with balsamic vinegar. Red bell peppers, cut in strips, may be substituted with excellent results, or make them part of the mix.
1 pound sweet frying-type peppers (I used Cubanelle, Marconi, and sweet banana peppers)
1 medium sweet red or white onion, halved and thinly sliced
2 garlic cloves, peeled and thinly sliced
11/2 tablespoons olive oil
1 tablespoon coarsely chopped fresh thyme
4 or 5 sage leaves (optional)
1/2 teaspoon kosher salt
Pinch crushed red pepper flakes
Few grinds fresh black pepper
Preheat oven to 425 degrees.
Halve peppers lengthwise and remove seeds and stems. Cut into 2-inch pieces; leave smaller peppers whole. Put in 12-by-8-inch glass baking dish. Add onion, garlic, oil, thyme, sage, if using, salt, crushed red and black peppers. Toss to mix well.
Roast, stirring several times, until peppers are tender, about 25 minutes.
Makes 2 1/2 cups, enough for 4 side-dish servings.
