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ITC Hot Pepper Spread

Recipe bynoctilucent
Notes: 

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.

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Ingredients: 

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.

 

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