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These hot peppers are great on sandwiches, in cocktails, or on a relish tray.

Source: Better Homes and Gardens


Ingredient Checklist


Instructions Checklist
  • Remove stems ends from peppers. Halve peppers, remove seeds and discard. Set peppers aside.

  • In a large pot combine broth, sugar, tomato paste, salt, vinegar, paprika, garlic powder, cloves, and allspice. Bring to boiling.

  • Pack peppers into hot clean pint canning jars, leaving a 1-inch headsapce. Ladle hot broth mixture over the peppers, maintaining the 1-inch headspace. Wipe jar rims; adjust lids and screw bands.

  • Process filled jars in a pressure canner, at 10 pounds pressure for weighted-gauge canner or 11 pounds pressure for dial-gauge canner, for 35 minutes (start timing when canner reaches 10 or 11 pounds pressure), adjusting for altitude. Allow the pressure to come down naturally. Carefully remove canner lid; cool jars in canner for 10 minutes. Remove jars from canner; cool on wire racks. Check lids for seal after 24 hours.

  • To serve, place contents of jar in a small saucepan. Bring to a rapid boil. Boil, covered, for 10 minutes (add 1 additional minute for each 1,000 feet of elevation).

Nutrition Facts

14 calories; 0 g total fat; 0 g saturated fat; 0 g polyunsaturated fat; 0 g monounsaturated fat; 0 mg cholesterol; 174 mg sodium. 54 mg potassium; 3 g carbohydrates; 0 g fiber; 3 g sugar; 0 g protein; 0 g trans fatty acid; 166 IU vitamin a; 13 mg vitamin c; 0 mg thiamin; 0 mg riboflavin; 0 mg niacin equivalents; 0 mg vitamin b6; 7 mcg folate; 0 mcg vitamin b12; 3 mg calcium; 0 mg iron;


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