** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
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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