Total:
1 hr 10 min
Active:
20 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

Heat the oil in a very large pot. Add the peppers, and allow to sweat for 2 to 3 minutes. Add jalapenos, and salt to taste. Cook over medium-high heat for about 20 minutes, or until the peppers have softened and are partially tender. There will still be some liquid left in the pot.

Add the tomatoes and the basil leaves. Lower the heat and continue to cook for about 30 minutes, until the peppers are tender. Add additional salt, if needed. Remove from the heat.

If canning, add the vinegar, place in canning jars, and process according to the manufacturer's instructions. Or, store in the refrigerator for up to 4 days.

IDEAS YOU'LL LOVE

Hot Spinach and Artichoke Dip

Recipe courtesy of Alton Brown

Mexican Hot Chocolate

Recipe courtesy of Ree Drummond

Pan Braised Chicken and Hot Cherry Peppers

Recipe courtesy of Michael Lomonaco

Hot Artichoke-Spinach Dip

Recipe courtesy of Food Network Kitchen

Pretzel Hot Dog Buns

Recipe courtesy of Jeff Mauro

Hot Hawaiian Beef Sandwiches

Recipe courtesy of Ree Drummond

Sweet and Hot Quick Pickled Green Beans

Recipe courtesy of Jeff Mauro

Hot and Sweet Pepper Curry Sauce with Chicken, Lamb or Beef

Recipe courtesy of Rachael Ray

Stuffed Bell Peppers

Recipe courtesy of Ree Drummond

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          On TV

          powered by PubExchange

          Get Cooking