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Oil Packed Peppers
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    Oil Packed Peppers

  • 2 c Hot peppers, any kind
  • Olive oil, extra virgin
  • 1 Garlic clove, chopped (opt)
  • 1 teaspoon lemon juice or vinegar

    Hot tomales!!! Turn them into hot pimentos. Split and remove seeds and veins and stems, Saute' with garlic in extra virgin olive oil until tenter but not brown, pack still hot peppers tightly into jar leaving 1/2 inch headroom. Meanwhile heat 1 cup E V olive oil in sauce pan to 300 degrees, using a pointed knife pierce a hole down the center of the peppers to the bottom of the jar, pour the hot oil into this hole a little at a time to avoid boil over, fill the jar to 1/4 inch from the top slowly. Wipe the jar top and sides with a paper towel and apply the cap tightly. No further processing is needed. The jarred product is shelf stable (check for the requisite depressed lid). Be sure to sterilize the lid at the very least, the hot oil will sterilize the jar and peppers. CAUTION!
    Herbs and oils are both low-acid and together could support the growth of the disease-causing Clostridium botulinum bacteria. Oils may be flavored with herbs if they are made up for fresh use, stored in the refrigerator and used within 2 to 3 days. There are no canning recommendations. Fresh herbs must be washed well and dried completely before storing in the oil. The very best sanitation and personal hygiene practices must be used.

    * Many folks grew up on canned peppers in oil (Notabaly Mediterranean locals), and have experienced few/no problems eating peppers canned in oil with fresh garlic. This does not mean however that it is a safe practice.

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