Courtesy of Michael Chiarello
Note: These peppers are definitely spicy, but nothing out of this world. If you like spice, these are great! We're serving them on rolls for game day, but they'd be great with pasta, sausage, etc. Enjoy!
1/2 cup extra virgin olive oil
7 green peppers, halved, seeded and cut into 1-inch pieces
1 pound jalapenos, sliced into 1/8 inch thick rounds
56 oz. canned crushed tomatoes or 7 cups fresh tomato concasse
small bunch basil leaves
salt to taste
Directions: Heat oil in a large pot. Add green peppers and let them sweat 2-3 minutes. Add jalapenos and salt to taste. Cook over medium-high heat for 20 minutes or until peppers have softened and are partially tender. There will still be some liquid left in the pot.
Add the tomatoes and the basil leaves. Lower the heat and continue to cook for about 30 minutes, until the peppers are tender. Add additional salt, if needed. Remove from heat. Store in the refrigerator for up to 4 days.
** if canning, add 1/4 cup red wine vinegar, place in canning jars and process according to manufacturer's instructions.
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