Sunday, October 11, 2009

Recipe of the Day: Damn Hot Peppers

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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