Roasted Chili Peppers - July 25, 2010

Roasted Chili Peppers:
First, determine the blend of mild and hot chilis you would like to preserve, according to how spicy you want your result;
Second, remove stems, skin and seeds from chilis, and dice the chili flesh as desired and place in a saucepan on medium heat;
Third, for every cup (8.oz) of diced chilis, blend in 1 tsp of olive oil;
Fourth, for every pint (16.oz) of diced chilis, blend in 1/8 tsp salt and 1/2 tsp of lemon juice (or 1/4 tsp of preserved lemon*);
Bring mixture to a slow simmer, covered, while you sterilize your canning jars and lids in boiling water;
Fill jars to within 1/4" of jar rim and place lids and rings on jars and set aside until all are filled;
Place jars into pressure cooker with boiling water covering all the jars, clamp lid on pressure cooker and bring up to pressure;
Cook for 10 - 15 minutes, then cool pressure cooker under warm running water in the sink.  When pressure is completely released, open lid and remove finished jars, set aside to cool.  Repeat pressure cooker operation until all your jars of chilis have been pressure-cured and set aside to cool;
Jar lids should "snap" inward upon cooling, which will seal jar contents.  Test by removing the ring and lifting each jar by the sealing lid.  If lid comes off, that jar has not sealed in the pressure cooker, and must be refrigerated and eaten soon.  All jars that achieved a proper seal may be safely stored at room temperature for several years.

Bon Apetit'!

*Preserved Lemon:  Find a nice covered jar to keep in the refrigerator, and fill it with finely chopped lemons, including everything but the seeds, and for each lemon, 1 tsp of salt.  Mix well, and use in any savory recipe, to supplement or replace salt.  I use it in salad dressings, sauces, stews, soups, stir-fry, marinades, etc.