Oct 27, 2007 Posted in Preserving, Recipes

Italian Hot Peppers

 

Enza Macri

Sauce:
5 lbs. fresh tomatoes, skinned and seeded
2 heads garlic
½ c chopped fresh basil leaves
2 T olive oil

 

Saute:
5 lbs hot peppers
5 lbs sweet bell peppers
1 c olive oil
¼ c fennel seed
salt and pepper to taste

Combine all of the ingredients for the sauce and simmer until all of the tomato water has cooked away and a thick sauce has been achieved.
Prepare ½ pint jars and lids.

Bring to the olive oil to a medium high heat in a large saute pan. Add the fennel seeds, then the peppers and cook stirring often to al dente. Add the sauce and bring to a boil. Place in jars and secure lids rapidly. Allow to seal and store for a couple weeks to season before eating.