How to Preserve Chile Peppers
Pickling Chile Peppers
When summer gives you an abundance of chile peppers, Chef Linda makes sliced pickled peppers that she uses on everything.
Always start with washed and sterilized jars and jar their lids before using. Place in big pot, cover with water and boil for a good 20-30 minutes. Next, always wash and dry your peppers before starting your pickling process.
'Refrigerator' Chile Pepper Pickles
This recipe is Chef Linda's go-to pickling recipe. No messy hot canning process required. The peppers will be similar to the commercial canned peppers, however, you'll find these retain their crispness and are more flavorful making them great served as a side dish or toppers for omelets, pizzas, sandwiches, burritos and tacos... even, glazed donuts!
Making the Brine: (You'll need these Ingredients)
Chef Linda uses this recipe to pickle jalapeno, serrano, yellow hots, pepperoncini and many other vegetable combinations making it a simple way to preserve your garden bounty.
Easy Holiday Salsa
Spicy Cranberry Salsa with Pumpkin Seeds
Cranberries are always such a vibrant lively Holiday color. Great as a side for your Holiday turkey or grilled salmon. Makes a great quick dip. P. S. It's a DO AHEAD Recipe, too. Chef Linda doubles this recipe every time because it goes fast!
(You'll need these ingredients) Yield - about 2 cups