time to pick the peppers

Hard to believe I am picking my peppers in November, but I was hoping they would ripen just a bit more. The jalapeño pepper plants are actually pretty hardy, but even they took offense at the hail today.
Here are some fabulous ways to enjoy your jalapeño peppers all year. The pickled peppers are perfect in chili. We love chutney with chicken or curries and the hot sauces are used in just about everything!

Simple Pickled Peppers

wash & trim fresh hot peppers, slice in half
Fill clean, hot 250ml jars with hot peppers of any kind.
Make a brine of 1 cup vinegar, 1 cup water and 1 Tbsp pickling salt. (Multiply as needed) Boil the brine and pour over the peppers. Seal with clean lids and process in a boiling water bath for 10 minutes. Couldn't be simpler!

Awesome Jalapeño Sauce

20 - 25 large jalapeño peppers, sliced
3 cloves garlic, minced
1 shallot, minced
1 tsp olive oil
1 tsp pickling salt
2 cups water
1 cup white vinegar
(it will taste different with other peppers, but green jalapeño sauce is delicious!)

In a medium sauce, combine oil, hot peppers, garlic, shallot and salt. Saute on high for 4 minutes. Add water & cook over medium heat for 20 minutes. Allow to cool and process in your blender, adding the vinegar slowly. Reheat and pour into hot clean jars. Seal, process in hot water bath for 10 minutes.


Green tomato and jalapeño chutney

3 lbs green tomatoes, seeded and chopped into chunks
3-4 jalapeños, chopped
(I like to add 1/2 cup raisins as well)
2 tbsp grated fresh ginger
2 tsp pickling salt
3 cups sugar
2 tbsp lemon juice
2 tbsp lime juice
1 cup cider vinegar
1 tsp cloves
1/2 tsp allspice
2 cinnamon sticks

Combine ingredients and cook for about an hour until it starts to thicken. Pour into hot clean 250ml jars. Seal and process in a boiling water bath for 15 minutes. Chutneys mature with age, so don't be tempted to open a jar of chutney right away.

xxx hot sauce

40 jalapeño peppers
20 thai hot peppers
4 cloves garlic
2 cups water 
2 tablespoon sugar
1 tsp pickling salt
2 tsp prepared horseradish
1 1/2 cups white vinegar

Clean & cut peppers in half. Add water to the peppers and garlic in a medium sauce pan. Cook, stirring occasionally until tender, then press through a food mill. Put it back into the pot with all other ingredients and simmer until blended. Pour into hot jars; seal at once. Process 10 minutes.
This is very hot.

No comments:

Post a comment