Locally Owned Since 1973

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Squash Soup

It will warm you up and leave you satisfied.

 

Green Apple Tart

A delicious dessert featuring Granny Smiths.

 

Kale Salad

Lentils, kale, and goat cheese complement each other in this great salad.

Food Recipes Side Dishes Fire-Roasted Peppers in Red Wine Vinegar
Fire-Roasted Peppers in Red Wine Vinegar PDF Print E-mail

Ingredients:

  • 4 lb. sweet red peppers
  • 114 c. red wine vinegar 1 c. water
  • 1 T. sugar
  • 1 T. non-iodized salt
  • 3 whole garlic cloves
  • 3-6 T. Bariani Olive Oil

Tools:

  • Two pots: Large pot for processing and smaller pot for sterilizing lids
  • Jar lifter
  • Tongs
  • Wide mouth funnel
  • Towels
  • Chopstick
  • Ladle or big spoon

Steps:

  1. Wash your jars and set them aside.
  2. Fill pots with enough water to cover jars and lids and place on high heat to boil
  3. Char the peppers—scorch them until they are black— on your grill, over a gas burner, or under the broiler. Place in a covered bowl to cool for 15 minutes. Rub off the skins and remove the seeds. Slice into wide strips.
  4. Put lids in small pot to sterilize
  5. Place a whole garlic clove in each jar and gently pack prepared peppers into pint jars.
  6. Combine vinegar, water, salt and sugar in a small pan and bring to a boil. Ladle this hot syrup over the peppers to barely cover, leaving a generous 12 inch of headspace.
  7. Run the chopstick around the inside of the jar to remove air bubbles, add more syrup if necessary.
  8. Pour about 1 T. of oil into each jar, so that you have a floating layer of oil that completely covers the peppers.
  9. Wipe edge of jar with clean damp towel
  10. With tongs put one lid on each jar and finger tighten the ring on jar
  11. Put jars into canning pot
  12. When water is boiling again, process the pint jars for 30 minutes
  13. Remove from pot, cool
  14. Always remember to date and label your canned goods either with a ‘Sharpie’ on the lid or with an attractive label.

 

Adapted from savingtheseason.com


 

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