Tonight’s sunday supper is brought to you by my inner amish girl. Just like my post yesterday on canning, I’m using some peppers I canned last summer.
This recipe was given to me by some guys that used to come into my bar after work. They were fun loving hard working blue collar guys that did the typical guy things like hunt and fish. And they also cooked. One of the guys made some of the best chocolate chip cookies I ever tasted. One time they told me about this pepper recipe they canned that they got from one of their buddies. They said you can eat it on everything- sandwiches, chicken, sausage, chili, fish, by the spoonful….anything and everything. I was intrigued. I either have a surplus of peppers or I’m given someone else’s surplus of peppers every summer, so I wanted to try canning these peppers with this so called awesome recipe. Well I did and they are. Awesome that is. I found some turkey sausage with chipotle and Monterey jack cheese at my favorite store in all the land-Aldi. I heat up the sausages and the canned peppers and make a sandwich out of it and let me tell you, it is just the greatest.
Canned pepper rings
8 oz can tomato paste
1 pint olive oil
24 oz ketchup
2 cups vinegar
1 Tbl sat
1 1/2 cup sugar
1 1/2 cup brown sugar
Mix all the above in large ot and boil 10 minutes
Add 80 peppers (cut into rings) and cook 5 minutes. Put in hot jars and seal with lids. Makes about 14 pints. Recipe can be halved.
