Sweet And Sour Hot Peppers Recipes

PICKLED SWEET & HOT PEPPERS

Steps:

• Preheat oven to 450°F. Cut sweet peppers into quarters, removing stems, seeds, and membranes. Line an extra-large baking sheet with foil. Place sweet pepper quarters, cut-sides down, on prepared baking sheet. Bake about 20 minutes or until skins are bubbly and dark. Place peppers in a clean, brown paper bag; seal bag. Let stand for 10 minutes or until cool enough to handle. Using a paring knife, gently peel off skins; set sweet peppers aside.
• Remove stems and seeds from hot chile peppers. Slice into rings.
• In a large stainless-steel, enamel, or nonstick saucepan combine vinegar, water, sugar, pickling salt, and garlic. Bring to boiling; reduce heat. Simmer, uncovered, for 10 minutes. Remove garlic cloves.
• Pack sweet and hot peppers into hot clean pint or half-pint canning jars, leaving a 1/2-inch headspace. Pour hot liquid over peppers, maintaining the 1/2-inch headspace. Wipe jar rims; adjust lids and screw bands.
• Process filled jars in a boiling-water canner for 15 minutes (start timing when water returns to boiling). Remove jars from canner; cool on wire racks.

SWEET AND SOUR PICKLED BELL PEPPERS BY THE JAR

Steps:

• Remove stem end and seeds from the peppers; slice in long, thin strips and place in a bowl with the onions.
• In a large saucepan, combine sugar, water, vinegars, celery seeds, peppercorns, mustard seeds, garlic, bay leaf, and salt; bring to a boil, stirring to dissolve the sugar.
• Reduce heat to low and simmer, covered, for 15 to 20 minutes.
• Pack pepper and onion in a hot, sterilized pint jar; pour hot vinegar mix over top and let cool.
• Cover and store in the refrigerator up to 6 months.

SWEET AND SOUR SAUCE I

Steps:

• Place the sugar, vinegar, water, soy sauce, ketchup and cornstarch in a medium saucepan, and bring to a boil. Stir continuously until the mixture has thickened.

SWEET AND SOUR PEPPERS

Steps:

• Combine lemon juice, tamari, honey, and hot sauce, and whisk until smooth.
• Heat wok or other large saute pan on high.
• Add the oil, garlic, ginger, chili, and scallion whites, and fry for 15 seconds.
• Add peppers and fry for a minute.
• Stir in 1/2 of the scallion greens and sesame seeds, and the sauce.
• Bring to a boil.
• Combine cornstarch and cold water. Stir into the vegetables and cook for another 30 seconds.
• Serve topped with remaining seeds and scallion.

SWEET AND SOUR HOT PEPPERS

Steps:

• Place sliced and seeded peppers in a large turkey roaster. Mix other ingredients until dissolved. Pour over the peppers and bring to a rolling boil over high heat. remove from heat and bottle immediately in hot, sterilized jars and lids. Seal.