About Tina Addair Expertise I can answer general questions on virtually any cooking related subject. I have reliable knowledge on cooking for large groups, cooking methods and techniques, ingredients, recipes and safety issues. My personal favorites are meat, seafood, poultry, and desserts, but enjoy everything. I do not have extensive knowledge about world cuisine, but can answer general questions relating to this subject.
Experience I have been actively cooking and studying the subject on my own for about 15 years. I worked as both a line and banquet chef for 4 years, and have trained as a pastry chef.
Awards and Honors I received a Customer Satisfaction Award from the hotel I worked at for being personally recognized by patrons for preparing outstanding meals.
Question I need a recipe for canning hot peppers in olive
oil and or a very lite vinegar?
Answer Hello Mary! Here is a recipe for you. I've never personally made this, but a friend of mine goes by this recipe with delicious results. Since you didn't specify an amount, simply adjust the amounts according to the amount of peppers you are using.
2 cups hot peppers
Extra virgin olive oil
1 garlic clove, chopped (optional)
6 drops either tarragon vinegar or champagne vinegar (both available in most supermarkets)
Split peppers. Remove seeds, veins and stems. Saute' with garlic in about 2 tablespoons olive oil until tender, but not brown. Remove from heat and stir in vinegar. Pack still hot peppers tightly into jar, leaving 1/2" headroom. Meanwhile, heat 1 cup olive oil in saucepan to 300 degrees. Using a pointed knife, pierce a hole down the center of the peppers to the bottom of the jar. Pour the hot oil into this hole a little at a time to avoid boil over. Slowly fill the jar to 1/4" from top. Wipe the jar top and sides with a paper towel and apply the cap tightly. No further processing is needed. The jarred product is shelf stable (check for the requisite depressed lid). Be sure to sterilize the lid at the very least. The hot oil will sterilize the jar and peppers.
