Thursday, October 28, 2010

A Spicy Little Number

The Hubs LOVES hot peppers. He puts them on everything. When his last jar of hot peppers ran out, he quickly started gathering more peppers from the garden and dropping hints about how much his pizza, meatballs or bowl of cheerios (kidding) needed some spice.

I donned the latex gloves and started chopping and chopping and chopping. Oh, my god! Could he have picked more peppers? Is there nothing left but stems out in the garden now? Will my eyeballs still be in my head after I finish this pot of peppers? Or will they be dissolved by the fumes?

I survived. But I will say, this was the hottest, frickin' batch of peppers I have ever made! What kind of peppers did she use, you say? Well, jalapeno, Anaheim, Hungarian Wax and some mini hell-peppers (yes, long lost cousins of the tiny hell-cakes.) I don't know what the red ones are called, but they grow in my garden and are unbelievably hot.

Use whatever peppers you like:

Pickled Hot Peppers

Keeps for weeks in the fridge. Will keep spice-hungry husbands happy for the same amount of time.

1 cup white vinegar
1/2 cup sugar
1 tbsp. salt
1 tsp. cracked pepper
1 cup cool water
2 cloves garlic, smashed but whole
2-3 cups sliced peppers

In microwave, cook vinegar, sugar, salt and pepper in glass bowl for 2 minutes. Stir until salt and sugar are dissolved. Pour over garlic and peppers. Add water and stir.  Pour into glass jar (I used a washed applesauce jar) and store in fridge.

Have fun burning your face off. If you don't do that, you can always do some voting for Work It, Girl!...HERE.

Love ya, Foodies!

P.s. Can I tell you, once again, how much I love each and everyone of you? Can I tell you how much your support and votes mean? Your comments have been a joy to read and have touched my heart. Thank you, again and again and again!
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