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Hot pepper jelly 
Makes about 8 half-pints 
1/4 c minced red chili peppers minus seeds and membranes 
3/4 c minced jalapeno peppers minus seeds and membranes 
6 1/2 c sugar 
1 1/2 c white vinegar 
6 ounces liquid pectin

1. In large pot, combine minced peppers, sugar and vinegar. Bring to a boil. Remove from heat; let stand 5 minutes. Skim off any foam. 
2. Return pot to heat and bring to a full, rolling boil. Stir in pectin and boil 1 minute, stirring constantly. 
3. Ladle into hot, sterilized half-pint jars, leaving 1/8 inch headspace. Wipe jar rims and seal with hot lids and screw bands. 
4. Process 5 minutes in boiling water bath. 

Italian-style roasted peppers 
Makes 6 servings 
4 large green peppers 
1 large red bell pepper (optional) 
2 large cloves garlic, minced 
3 Tbsp olive oil 
Ground black pepper, to taste 

1. Wash and dry peppers. Place on greased baking sheet under broiler. Broil and turn peppers until skin gets black on all sides. Or, use tongs and hold over gas flame. 
2. Wrap in kitchen towel and allow to cool to touch (or place in paper bag and close) at least 10 minutes. Peel off charred skin, remove stem and seed. Cut into thin strips. 
3. Mix pepper strips with garlic, olive oil and black pepper. Cover and refrigerate 3 hours or overnight. 

Sausage and peppers 
Makes 12-16 servings 
4 lbs spicy Italian sausage links 
10 sweet peppers in assorted colors, seeded and cut into chunks 
1 large yellow onion, quartered 
1 tsp dried oregano 
1 tsp fennel seed 
2/3 c dry white wine 
1/3 c chicken stock 

1. Place sausage in roasting pan and cover with pepper chunks and onion quarters. Sprinkle with oregano and fennel seed. 
2. Pour wine and stock over, and mix. 
3. Bake 20 minutes at 375 degrees; toss. 
4. Bake 30 minutes more, or until sausage is cooked through. 
Serve hot as a side dish or main dish.