How to Preserve Hot Peppers
Hot peppers are a versatile ingredient that add a pop of spicy flavor to a wide variety of dishes. In additional to their common uses--chili, hot sauces and salsa--hot peppers can be used in casseroles, stir-fries, pasta dishes, omelettes and vegetable dishes. They also make a savory, delicious garnish for salads, pizza, dips and tacos. If you find yourself with an overabundance of hot peppers, or simply enjoy creating your own hot pepper concoctions, you can preserve and flavor them right in your own kitchen. Does this Spark an idea?
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Things You'll Need
- Clean, sterilized jars and lids
- For hot peppers in vinegar:
- 1 lb. habanero peppers
- 1 lb. sweet red peppers
- Large pot
- 2 cups white vinegar
- 2 cloves minced garlic
- 1/8 cup white pepper
- 1/8 cup cayenne pepper
- 1/8 cup salt
- For hot peppers in oil:
- Cookie sheets
- Cooking spray
- 3/4 lb. jalapeno peppers
- 3/4 lb. Thai peppers
- 1/2 lb. sweet red peppers
- Olive oil
Instructions
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Hot Peppers in Vinegar
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1
To sterilize the jars and lids, place them in boiling water for at least 30 minutes or run them through two dishwasher cycles.
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2
Wash and dry the habanero peppers and sweet red peppers. Slice the peppers in half and remove the veins and seeds. Cut the halved peppers into strips or wide chunks.
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3
Pour the white vinegar into a large pot and bring to a boil. Add the prepared peppers and boil for 5 minutes.
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4
Add the minced garlic, black pepper, cayenne pepper and salt. Reduce heat to medium and simmer for 15 minutes.
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5
Remove from heat and pour into prepared jars. Screw lids on securely. Allow the pepper mixture to cool completely, then refrigerate immediately.
Hot Peppers in Oil
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6
To sterilize your jars and lids, place them in boiling water for at least 30 minutes or run them through two dishwasher cycles.
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7
Preheat your oven to broil. Spray several cookie sheets with cooking spray and set aside.
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8
Wash and dry the jalapeno peppers, Thai peppers and sweet red peppers. Slice the peppers in half and remove the veins and seeds.
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9
Place the pepper halves on the prepared cookie sheets, skins up, and put them in the hot oven. Allow the peppers to broil until their skins begin to blacken and bubble. Remove immediately.
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10
Remove the black, bubbled skin from the peppers and chop into smaller strips or pieces. Place even amounts of pepper pieces into your prepared jars.
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11
Pour olive oil over the peppers, just enough to cover them. Be sure to leave at least a half-inch at the top of each jar.
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12
Secure the jar lids and refrigerate immediately. Peppers will keep for seven to 10 days.
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1
Tips & Warnings
Any hot peppers will work in these recipes. Try jalapeno, serrano, tabasco or rocoto peppers.
Use caution when handling hot peppers. Do not touch your eyes while cutting or handling the peppers. Protect your eyes from the spray of pepper juices. Capsaicin, the ingredient that makes hot peppers hot, can remain on hands even after washing, so you may want to wear gloves. Improperly preserved and stored peppers can cause botulism. DO NOT eat peppers if they smell bad, are gassy, moldy or messy, or if the lids of your jars begin to bulge. If this happens, discard the jars and their contents immediately.
