Harvest Survival Food - Peppers, Hot Stuff!

These peppers pack some punch! Jill uses them on almost everything she eats, except for breakfast. Our favourite pasta includes these peppers. We will share that recipe with you in the coming weeks.

Ingredients: 

Jalapeño Peppers, Coarse Salt and Canola Oil

 

 

These hot peppers came out of our garden two days ago. Thankfully they were not hit by frost! 

These hot peppers came out of our garden two days ago. Thankfully they were not hit by frost! 

Wash the peppers, chop them into thin slices and place them in a bowl. Be careful, they are hot, best to hold the pepper with a fork while you cut them and if you touch one, DON'T RUB YOUR EYES!

Wash the peppers, chop them into thin slices and place them in a bowl. Be careful, they are hot, best to hold the pepper with a fork while you cut them and if you touch one, DON'T RUB YOUR EYES!

Completely cover the peppers with coarse salt, put a lid or plate over the bowl and leave to rest overnight.

Completely cover the peppers with coarse salt, put a lid or plate over the bowl and leave to rest overnight.

The next morning, rinse all of the salt off of the peppers. BE PREPARED...when the water hits them stand back! The heat from the peppers gets into the air.

The next morning, rinse all of the salt off of the peppers. BE PREPARED...when the water hits them stand back! The heat from the peppers gets into the air.

Pack the peppers in mason jars or tupperware and cover completely with canola oil and put them in the fridge. Canola oil works best because it doesn't solidify in the fridge like Olive oil. That's it! Leave them for about a week and then enjoy them on burgers, pizza, pasta, sandwiches...whatever you like. 

Pack the peppers in mason jars or tupperware and cover completely with canola oil and put them in the fridge. Canola oil works best because it doesn't solidify in the fridge like Olive oil. That's it! Leave them for about a week and then enjoy them on burgers, pizza, pasta, sandwiches...whatever you like.