Recipe

Puglise Pepper Relish Peppone Recipe

Add Step-by-Step Photos	Mystic_river1 / All my dishes 9 months, 1 week ago This wonderful italian condiment that can be made to your taste...you decide the balance between the sweet and hot peppers. Prep:60m Cook:20m Servings:12	Mystic_rive
	italian canning

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cherihanna

Ingredients

Makes 4 pints

6 pounds green and red sweet peppers

2 medium carrots, peeled

1 quart white wine vinegar

1 large white onion

2 cups extra-virgin olive oil

15 fresh hot red chilies

4 plump garlic cloves

3 celery stalks

2 tablespoons sea salt

Directions

Wash and thoroughly dry the peppers and chiles,

cut them in half, discarding the seeds and white internal membranes.

Chop the peppers, chiles, celery, carrots, onion, and rather coarsely by hand.

Transfer the chopped vegetables to a bowl and add the salt.

Set aside for 24 hours, but do not refrigerate.

The vegetables will give off quite a lot of liquid.

At the end of that time, turn into a colander, rinse the salt off thoroughly under running water, and set to drain.

Transfer to a bowl, cover with the vinegar, and set aside for another 24 hours.

Have ready 4 pint (or 8 half-pint) sterile canning jars.

Drain the vegetables in a colander, but do not rinse.

Fill the jars with vegetables, then olive oil, which should completely cover the chopped vegetables.

Push a table knife into the jar in several places to get rid of any air bubbles.

Screw down the lid and proceed with the remaining jars.

Process the jars for 20 minutes in a water bath canner.

Remove from heat and let cool.

Then remove the jars from the canning kettle.

Set aside in a cool, dark place.

The Pepone will be ready to use in 2 weeks.

Use as a condiment for any meat or fish dish.

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Comments

cherihannah 9 months, 1 week ago said:
Oh Thank you so much for this recipe. I just recently got a bushel & 1/2 red peppers . Will love to make this. Thanks my friend!!!lol

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