I get e-newsletters of all kinds.  One of my favorites is one from Grit. In a recent issue, there was a blog posting from Desert Homesteading about preserving hot peppers. As I am wont to say, “Why not?”

The farmers market is teeming with hot peppers this time of year, it really overwhelms me.  But I bravely marched in and chose a bunch of different peppers, plus got some from my CSA basket, and got to work.

Here is the secret recipe:

1.  Put peppers under a broiler or on a grill.  Check.

2. Grill until skins turn black.  Check.

3.  Put in a paper bag and let cool.  Scrape off blackened skins.  Check.  Use gloves.  Uncheck.

4.  Cut open and clean out the seeds.Pack the pepper halves into clean pint-size canning jars which have been heated in boiling water. Then cover them with a mixture of 2 cups distilled vinegar, 1 cup water, and 1 teaspoon salt, heated to boiling. Leave 1/4 inch between the top of the liquid and the rim of the jar, apply the lids, and process in a boiling water bath for 20 minutes.  Done!

This is surprisingly easy to do, though what started out looking like a lot of peppers ended up only filling two jars.

However, since I don’t even know if I will like these peppers, I think that’s enough for this year.  They look pretty, I’ve actually canned something besides jam, I’m good.

On to the next project!