I love hot peppers but my wife isn't into the real firery ones so i developed this recipe where the user can use the hottest peppers he can find or ones that containe very little heat or a combination of both.
Ingredients
Any kind of hot pepper and in any amount
1 red bell bepper
1 tbls cayenne pepper
3 tbls hot red pepper flakes
1/2 tsp kosher salt
1 tbs. garlic powder
vegetable oil
Remove stems from peppers. Process all ingredients except for the oil in a food processor until the peppers are cut into a very fine dice.
Put peppers into a large pot, add enough oil to cover and then bring to a boil over high heat. Let it boil for a minute, stirring so nothing sticks to the bottom. Lower the heat to a simmer and cook for another 5 minutes, stirring occasinally.
Remove from heat and let cool. When cool, pour everything into a glass jar and cover.
You can either leave this out on the counter for months a ta time or put into the fridge. Remove 1/2 hours before using.
This recipe became so popular that my wife added it to her published cookbook.
Ingredients
Any kind of hot pepper and in any amount
1 red bell bepper
1 tbls cayenne pepper
3 tbls hot red pepper flakes
1/2 tsp kosher salt
1 tbs. garlic powder
vegetable oil
Remove stems from peppers. Process all ingredients except for the oil in a food processor until the peppers are cut into a very fine dice.
Put peppers into a large pot, add enough oil to cover and then bring to a boil over high heat. Let it boil for a minute, stirring so nothing sticks to the bottom. Lower the heat to a simmer and cook for another 5 minutes, stirring occasinally.
Remove from heat and let cool. When cool, pour everything into a glass jar and cover.
You can either leave this out on the counter for months a ta time or put into the fridge. Remove 1/2 hours before using.
This recipe became so popular that my wife added it to her published cookbook.
from PA. 
