Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds

ITC Hot Pepper Spread

Recipe bynoctilucent

Canning Recipe
Yeild: 2500 ml
12 x 125 ml (1/4 pint jar) & 4 x 250 ml (1/2 pint jar)

We ended up simmering for over 2 hours then added 3 TBSP of corn starch to thicken up and it turned out great. A good thickness for on crackers.

Opened a jar after 2 weeks and the flavour was great. Spicy but not anywhere near insane, a bit on the sweet side and an overall great consistency.


5 Cups Cider Vinegar
2 Cups White Vinegar
3 Cups White Sugar
6 TBSP Sea Salt
6 Garlic Cloves
14 Cups of Various hot Peppers (see info below)

Peppers: 5 Hungarian Hot Yellow, 1 large basket of red cherry Peppers, 10 Jalapenos, 1 Large Basket of Red hot Longs, 5 Hot Green Longs, 25 Green Chili Peppers, 10 Habanero Peppers, 6 Cloves of Carlic

  1. Prep jars - steralize and put in warm oven
  2. Clean peppers and put in food processor
  3. Put peppers in saucepan and add salt.
  4. Let sit for 1hr - after the hour you will see alot of liquid has left the peppers. Do not drain.
  5. Add Vinegar, Sugar & Garlic
  6. Simmer for 30 - 45 min or until desired thickness.
  7. Ladel into jars and seal with lids.



Anonymous's picture
To prevent automated spam submissions leave this field empty.

Next Recipe

Kept by

1st Keep
noctilucent's picture

Top Recipe Keepers

Share with Facebook