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Hot Peppers Marinated in Oil




Source of Recipe


Colorado State University Cooperative Extension/posted by catgurrl at recipe circus


List of Ingredients






3 lbs. hot peppers (jalapenos or other varieties)

7 to 14 cloves garlic

7 Tbsp dried oregano

5 cups vinegar

1 cup water

1 Tbsp plus 1 tsp pickling salt

3/4 cup vegetable or olive oil *








Recipe



Wash peppers. Make two small slits in each whole pepper.


Pack one or two garlic cloves and 1 tablespoon oregano into each clean, hot, sterilized pint jar. Pack peppers tightly into jars, leaving 1-inch headspace.


Combine vinegar, water, salt and oil and bring to a boil. Simmer 5 minutes. Pour hot solution over peppers, leaving 1-inch headspace. Make sure oil is equally distributed across jars. There should be no more than 2 tablespoons of oil per pint. Carefully wipe the jar lip so it is free of all oil. Add pre-treated lids. Process in boiling water bath for 15 minutes at 6,000 feet or less; or 20 minutes if above 6,000 feet. For best flavor, store jars 5 to 6 weeks before opening.

Makes 7 to 8 pints.

* Improper procedures when canning vegetables in oil can result in risk of botulism. Read the section on oil (http://www.ext.Colostate.edu/pubs/foodnut/0931.html) and follow EXACTLY the recommended procedures and tested recipe as it appears above.