Damn Hot Peppers

4.7(9)

by Michael Chiarello·published 2016-11-18

AmericanSide Dish

Servings

4 servings

Total time

—

Calories / serving

444 kcal

Ingredients (7)

serves

1/2 cup extra-virgin olive oilolive-oil
7 green peppers, halved, seeded, and cut into 1-inch square piecesbell-pepper
1 pound jalapenos, sliced 1/8-inch-thickjalapeno
Gray saltsalt
3 1/2 pounds (56 ounces) crushed tomatoes or 7 cups fresh tomato concasse (peeled, seeded and diced tomatoes)tomato
Small bunch basil leaves
1/4 cup red wine vinegarred-wine-vinegar

Instructions (3 steps)

01Heat the oil in a very large pot. Add the peppers, and allow to sweat for 2 to 3 minutes. Add jalapenos, and salt to taste. Cook over medium-high heat for about 20 minutes, or until the peppers have softened and are partially tender. There will still be some liquid left in the pot.
02Add the tomatoes and the basil leaves. Lower the heat and continue to cook for about 30 minutes, until the peppers are tender. Add additional salt, if needed. Remove from the heat.
03If canning, add the vinegar, place in canning jars, and process according to the manufacturer's instructions. Or, store in the refrigerator for up to 4 days.

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Not rich — missing servings, total time, or calories.