Pickled Peppers Or Chiles
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Mexico
Known as a Mexican recipe, with similar versions prepared across other nations.
Ingredients 7 ingredients
- 4 ts Salt (to make 8 pints)
- (about 4 quarts)
- Olive oil (optional)
- 2 1/2 lb Red or green sweet peppers or fresh hot chilies
- Cut
- 1 qt Vinegar
- 1 Guart water
Contains
Sulphites
Read from the ingredients, not verified. Check labels.
Cook safely
Keep children and pets away from the hob and the oven, and keep oven gloves and a lid within reach.
- Boiling water and steam. Turn pan handles inward, away from the edge of the hob. Lift lids away from you, and pour hot water away from your body: steam burns too.
- Sharp knives. Cut on a board that doesn't slip (a damp cloth under it helps), and curl the fingers of the hand that holds the food.
Method
Chef Wood
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- Wash the peppers or chilies thoroughly. Cut around the stem of each large pepper and pull out the stem with attached core and seeds. Leave the peppers whole of cut them into sections or strips, as desired. Hot chilies may be stemmed and seeded, of left whole with stems intact. Make two small slits in whole peppers or chilies.
- Mix the vinegar and water; heat to a simmer - 150 F to 160F. The vinegar should NOT be allowed to boil. Add the salt
- Pack the peppers of chilies rather tightly into jars. Pour the hot vinegar mixture over the peppers to within 1/2 inch of the jar rims. Or, if you wish to add olive oil, pour the vinegar to within 3/4 inch of the rim and pour oil to within 1/2 inch of the rims. The peppers or chilies will be coated with oil when they pass through the oil layer as you use them.
- Cover jars and process for 15 minutes in a boiling water bath.
- From The Time Life Good Cook Series - Preserving
Plating
Cookware for this recipe
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Saucepan
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Chef's knife