Rate this recipe
2.8/5
(13 Votes)
Ingredients
- 1/2 Bushel peppers
- 2 Cups Oil
- 2 Cups Ketchup
- 2 Cups Vinegar
- 2 Cups Sugar
Details
Level of difficulty Average
Cooking time 30mins
Cost Average budget
Preparation
Step 1
Clean and cut peppers (use gloves)
Step 2
Add all ingredients but peppers to a stock pot and bring sauce to a boil.
Step 3
Add peppers.
Step 4
Cook for 1/2 Hour. At first it will look like there is not enough sauce, but the peppers will make their own juice.
Step 5
Place peppers in canning jars while still hot so the jars seal themselves.
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Chef Tips and Tricks
VIDEO: Crispy Zucchini Potato Cakes
Combine summer zucchini with leftover mashed potatoes for a delicious, savory treat!
INGREDIENTS
- 5 Potatoes
- 1.5 Cup shredded zucchini
- 3/4 Cup shredded cheese
- 3/ Cup milk
- 1/3 Cup coriander, chopped
- 1/3 Cup basil, chopped
- Parmesan, to sprinkle
- Salt and pepper, to season
METHOD
- Chop the potatoes in half, boil until very tender and drain.
- In a bowl, combine the potatoes and zucchini. Add the grated cheese, milk, coriander, basil, salt and pepper, and mix thoroughly.
- On a baking tray, spoon out the zucchini-potato mixture and form into balls.
- Sprinkle with Parmesan and grated cheese, and bake at 350°F for 15 minutes.
- When golden, remove from oven... and enjoy!
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