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Rating: 5/5 (1 vote cast)

Meal Type:
Total Time:
Cook Method: Stove
     Serving Size: 10 - Change
Nutritional Facts
Servings Per Recipe: 10

Amount Per Serving
Calories 0
% Daily Value**
Total Fat 0g
0%
Saturated Fat 0g
0%
Unsaturated Fat 0g
Cholesterol 0mg
0%
Sodium 0mg
0%
Total Carbohydrate 0g
0%
Dietary Fiber 0g
0%
Sugars 0g
Protein 0g
Vitamin A  0%Vitamin C  0%
Calcium  0%Iron  0%
Potassium  0%Vitamin E  0%
** Percentage Daily Values are based on a 2000 calorie diet.
*Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.

Canning Hot Peppers

Date Added: December 07, 2009

Ingredients:

2 Cups Pepper any kind
1 Unit Olive Oil extra virgin
1 Unit Clove Of Garlic chopped (opt)
6 Unit Lemon Juice
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Directions:

1. Hot tamales!!! Turn them into hot pimentos.

2. Split and remove seeds and veins and stems, Saute' with garlic in extra virgin olive oil until center but not brown, pack still hot peppers tightly into jar leaving 1/2 inch headroom.

3. Meanwhile heat 1 cup E V olive oil in sauce pan to 300 degrees, using a pointed knife pierce a hole down the center of the peppers to the bottom of the jar, pour the hot oil into this hole a little at a time to avoid boil over, fill the jar to 1/4 inch from the top slowly.

4. Wipe the jar top and sides with a paper towel and apply the cap tightly.

5. No further processing is needed. The jarred product is shelf stable (check for the requisite depressed lid).

6. Be sure to sterilize the lid at the very least, the hot oil will sterilize the jar and peppers.

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Dietary Notes:
This recipe is low-sodium with 0mg per serving, low-fat with 0g per serving, low-saturated fat with 0g per serving, low-cholesterol with 0mg per serving and low-calorie with 0 per serving

Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Sulfites, Garlic, Fructose Malabsorption, Olive Oil allergies.
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