Canning Hot Peppers Recipe

• 2 c. Warm peppers, any kind
• Extra virgin olive oil, extra virgin
• 1x Garlic clove, minced (opt)
• 6 dsh lemon juice (opt)

1. Warm tomales!!!
2. Turn them into warm pimentos.
3. Split and remove seeds and veins and stems, Saute/fry' with garlic in extra virgin extra virgin olive oil till tenter but not brown, pack still warm peppers tightly into jar leaving 1/2 inch headroom.
4. Meanwhile heat 1 c. E V extra virgin 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 warm oil into this hole a little at a time to avoid boil over, fill the jar to 1/4 inch from the top slowly.
5. Wipe the jar top and sides with a paper towel and apply the cap tightly.
6. No further processing is needed.
7. The jarred product is shelf stable (check for the requisite depressed lid).
8. Be sure to sterilize the lid at the very least, the warm oil will sterilize the jar and peppers.

peppers, extra virgin olive oil, garlic, lemon juice

Taken from cookeatshare.com/recipes/canning-hot-peppers-98969 (may not work)