spicy pickled peppers
1/2 lb fresh jalapeños
1/2 lb fresh new mexican or anaheim peppers
1 large fresh poblano pepper (sometimes called pasilla pepper)
2 1/2 cups apple cider vinegar
1/2 tbsp honey
2 tbsp sea salt
3/4 cup water
1 tbsp black peppercorns
8 whole garlic cloves (peeled)
1 bay leaf
1 tsp red chili flakes
1 tbsp cilantro leaves
wash the peppers. cut 4 large slits in each jalapeño. slice anaheim and poblano peppers widthwise into large rings.
add vinegar, honey, salt and water to a saucepan and bring to a boil stirring until salt dissolves. turn off heat and leave pan on burner.
add half the peppers to quart sized canning jar. pack them down tightly. add the peppercorns, garlic, bay leaf, chili flakes and cilantro leaves. add the remaining peppers. again, pack them down tightly. pour the vinegar mixture over the peppers ensuring they are covered. (note, you may have some liquid left over. discard.) close jar tightly with lid. set aside until peppers cool. place in refrigerator and allow to sit for 2 weeks. can be refrigerated for up to 8 weeks.
roasted pepper relish
italian sausage and peppers pasta
spicy roasted red pepper dip
and check out my newest blog red or green chile? to see my spicy roasted peppers recipe. yes, i have a theme :)
***note, due to sandy this week's fallfest is being delayed...will keep you updated...
have a good week!
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