Canning Hot Peppers

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Servings: 10 Difficulty: Advanced
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A vibrant and fiery method for preserving fresh hot peppers in golden olive oil for long-term storage.
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This recipe transforms fresh hot peppers of any variety into a shelf-stable, vibrant condiment perfect for adding heat to any dish. By sautéing the peppers briefly with garlic and submerging them in extra virgin olive oil, you create a flavorful preservation method that highlights the natural intensity of the chilies. The result is tender yet crisp peppers infused with aromatic oil, ideal for topping pizzas, mixing into salads, or serving as a spicy side. This simple canning technique requires no pressure processing, making it an accessible project for home cooks looking to stock their pantry with homemade gourmet ingredients.

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Canning Hot Peppers

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Advanced
Servings: 10 Calories: 301.2

Description

This recipe transforms fresh hot peppers of any variety into a shelf-stable, vibrant condiment perfect for adding heat to any dish. By saut&# 195;©ing the peppers briefly with garlic and submerging them in extra virgin olive oil, you create a flavorful preservation method that highlights the natural intensity of the chilies. The result is tender yet crisp peppers infused with aromatic oil, ideal for topping pizzas, mixing into salads, or serving as a spicy side. This simple canning technique requires no pressure processing, making it an accessible project for home cooks looking to stock their pantry with homemade gourmet ingredients.

Ingredients

Directions

  1. Wash the hot peppers thoroughly and remove the stems.
  2. Slice the peppers in half lengthwise and remove seeds and veins if desired, keeping them whole or halved.
  3. Heat a small amount of extra virgin olive oil in a skillet over medium heat.
  4. Add chopped garlic if using and sauté briefly until fragrant, being careful not to burn.
  5. Add the prepared hot peppers to the skillet and sauté until just tender but still vibrant in color.
  6. Pack the hot peppers tightly into a sterilized jar, leaving about 1/2 inch of headspace.
  7. Heat 1 cup of extra virgin olive oil in a saucepan until it reaches 300ðF (149ðC).
  8. Use a pointed knife to pierce a small hole through the center of the packed peppers down to the bottom of the jar.
  9. Slowly pour the hot oil into the hole a little at a time to allow it to fill the jar without overflowing.
  10. Continue filling until the oil covers the peppers and reaches 1/4 inch from the top of the jar.
  11. Wipe the rim and sides of the jar with a clean paper towel to ensure a good seal.
  12. Apply the sterilized lid tightly and check for a depressed center indicating a proper seal.
  13. Store in a cool, dark place; the hot oil processing makes the product shelf-stable.

Nutrition Facts

Servings 10

Amount Per Serving
Calories 301.2kcal
% Daily Value *
Total Fat 4.0g7%
Saturated Fat 0.7g4%
Cholesterol 0.0mg0%
Sodium 24.0mg1%
Total Carbohydrate 76.8g26%
Dietary Fiber 30.0g120%
Sugars 3.2g
Protein 16.8g34%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: hot peppers, canning, preserving, olive oil, spicy, condiment, pantry staples, chilies, garlic, shelf stable, preservation, homemade, vegan, spicy oil, pickling, fresh peppers, jarred vegetables, heat, flavorful, kitchen project
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