I have tried a lot of various hot pepper concoctions over the years. Some were no good, some were okay and a few were good. However, about eight years ago a guy in my golf league brought a jar of hot peppers that he canned to the end-of-year golf outing.
Those were great. Great enough for me to plead for the recipe.
We usually ate at the golf course for that league outing. For many years the kitchen staff there has perfected the menu, the food presentation and quantities so bringing a jar of peppers was not an uncouth act. In any case, it took me eight years to get this recipe. Here it is for anyone that wants it.
These peppers are mildly hot with a bit of sweetness. If desired, the 'heat' can be increased during the process by adding a couple of uncooked hot peppers to the sauce before the cooked peppers are added.
These peppers are perfect on sandwiches, with meals and as a side dish to add to whatever else pleases your fancy.
Before you start though you should review the entire article and review the photos to get a good idea of what is involved and how to begin.
This recipe is easy and does not require any special canning gear.
Three tall stock pots.
Hot gloves. For handling hot jars.
Latex gloves. For handling hot peppers.
One dozen pint jars
Lids and rings
1 peck - Hungarian Hot Wax Banana Peppers
2 cups - Apple Cider Vinegar
4 cups - Catsup
1 1/2 cups - Sugar
2 cups - Vegetable Oil ( I like EVO )
First step is to wash the jars you are going to use and sterilize them in a pot of boiling water. While the water is getting hot you can work on the peppers.
Boil all the jars after you wash them.
Put on your latex gloves while handling hot peppers. Keep your fingers out of your eyes.
Fill a bucket with cold water.
Slice the peppers open lengthwise.
Submerge the open peppers in the water and use your thumb to force out the seeds. By expressing the seeds under water you will prevent hot pepper seeds from flying all about.
Once the pepper pieces are put on to cook it's time to get the sauce together.
Here's the ingredients I use for the sauce.
In a separate pot add the catsup, oil, sugar and vinegar. Set stove to medium and stir. Temperature should be set to maintain a simmering boil - NOT roiling.
Simmer like that for 15 minutes with regular stirring.
The sauce, simmering.
While the sauce is simmering go back to the peppers after about ten minutes of cooking and check them. You want them to be softened up a bit, but not too soft. Grab a piece and chew it up.
This tasting is also where you decide if the 'heat' is satisfactory enough for your taste preferences.
The pepper slices - cooking.
If the peppers seem soft enough dump them all in a strainer and allow to drain well.
This is the stage at which you must decide if you want the peppers to have more 'heat'. A lot of the 'heat' leaves the peppers during the cooking in the water and the draining.. Usually there is enough 'heat' remaining for my tastes to proceed to the next step - which is to dump all the drained peppers into the sauce.
However, If you want the ultimate product with a bit more 'heat' you need to put 'heat' into the sauce before the addition of the entire batch of cooked pepper slices. Most of the 'heat' was cooked out of them along with the discarded water.
Adding a couple of fresh deseeded peppers into the sauce, separately, and allowing the sauce to slowly simmer for about ten minutes to absorb their 'heat' will do it.
Then dump the batch of cooked slices into the sauce and proceed.
The cooked peppers in the sauce ready to be put in the jars.