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Canning Hot Peppers

Canning Hot Peppers recipe image
These oil-packed hot peppers are a vibrant addition to any pantry, offering a burst of heat and flavor. By preserving fresh peppers in extra virgin olive oil with a hint of garlic, you create a condiment that is both shelf-stable and incredibly versatile. The peppers retain their crunch while absorbing the rich, fruity notes of the oil. Perfect for adding kick to antipasti, grain bowls, or grilled meats, these preserved peppers make an excellent gift or a quick flavor booster for everyday cooking. The process is straightforward, requiring only fresh peppers, quality oil, and a bit of patience to ensure safety and longevity.
Cooking Method: ,
Cuisine:
Courses:
Difficulty: Intermediate
Servings: 10
Calories: 301.2
Dietary: Gluten-free, Vegan, Vegetarian
Description
These oil-packed hot peppers are a vibrant addition to any pantry, offering a burst of heat and flavor. By preserving fresh peppers in extra virgin olive oil with a hint of garlic, you create a condiment that is both shelf-stable and incredibly versatile. The peppers retain their crunch while absorbing the rich, fruity notes of the oil. Perfect for adding kick to antipasti, grain bowls, or grilled meats, these preserved peppers make an excellent gift or a quick flavor booster for everyday cooking. The process is straightforward, requiring only fresh peppers, quality oil, and a bit of patience to ensure safety and longevity.
Ingredients
  • 2 cup Hot peppers, any kind
Directions
  1. 1
    Sterilize a glass jar and lid by washing in hot soapy water and rinsing thoroughly, or running through a dishwasher cycle.
  2. 2
    Wash the hot peppers and pat them dry; remove stems and seeds if desired, or leave whole for mild heat.
  3. 3
    In a small skillet, heat extra virgin olive oil and sauté chopped garlic (if using) briefly until fragrant but not browned.
  4. 4
    Add the prepared peppers to the skillet and sauté gently for 2-3 minutes until just tender but still crisp.
  5. 5
    Pack the hot peppers tightly into the sterilized jar, leaving about 1/2 inch of headspace at the top.
  6. 6
    Heat 1 cup of extra virgin olive oil in a saucepan until it reaches 300 degrees Fahrenheit (149ðC).
  7. 7
    Using a pointed knife or skewer, create a channel down the center of the packed peppers in the jar.
  8. 8
    Slowly pour the hot oil into the channel to avoid boiling over, filling the jar to within 1/4 inch of the top.
  9. 9
    Wipe the rim and sides of the jar with a clean paper towel to ensure a proper seal.
  10. 10
    Apply the cap tightly and check that the lid is depressed to confirm the seal.
  11. 11
    Store in a cool, dark place; the product is shelf-stable without further processing.

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: canned peppers, preserved peppers, hot peppers, olive oil, canning, pantry staples, spicy, vegan, condiment, pickling, garlic, preservation
Read it online: https://www.chefs-mate.com/recipe/canning-hot-peppers/