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Post by Sunshine on Aug 24, 2010 9:04:56 GMT -5
Hot Pepper sandwich spread
1 peck hot peppers(36-40) 6 green tomatoes 5 large onions grind above 3 ingredients in food chopper(we use crank grinder) cover ground vegetables with boiling water and let stand for 10 minutes then drain.
add 3 TBSP salt 3 cups vinegar 2 cups sugar Bring to a boil and cook 8 minutes.
thicken with 3 TBSP of dry mustard( we use plain yellow table mustard) and 6 TBSP os flour
add 1 quart salad dressing ( like miracle whip..you can use regular light or fat free depending on your preference) cook 5 additional minutes
pour into hot jars and seal at once.
**prepare jars and lids as you would for any other canning project**
this size batch will make approximately 6 quarts
when we make this we usually triple the recipe and make 18 quarts per batch.
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Post by backwoodsman on Aug 27, 2010 9:52:13 GMT -5
Sounds awesome to me. 36-40 jalapenos etc that in volume equal a peck?
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Post by Sunshine on Aug 30, 2010 6:11:13 GMT -5
no, the hot wax pappers. itd take more jalepenos cause theyre smaller.
if i were you i wouldnt try jalepenas in it less ya liked to eat fire, lol..
we keep the seeds in it for some extra heat.
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Post by backwoodsman on Aug 31, 2010 23:16:23 GMT -5
Ahh, I might try the jalapenos. Got a buddy that likes it hot. Sits there sweating, bald head red and cries eating jalapenos and sour cream or cream cheese while hes trying to get you to burn your colon out too. Last time I told him I'd just kick him in the "scrotum" and help save his colon and I'd guarantee he'd cry.
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