Damn Hot Peppers

Total Time:
1 hr 10 min
20 min
50 min

4 servings

  • 1/2 cup extra-virgin olive oil
  • 7 green peppers, halved, seeded, and cut into 1-inch square pieces
  • 1 pound jalapenos, sliced 1/8-inch-thick
  • Gray salt
  • 3 1/2 pounds (56 ounces) crushed tomatoes or 7 cups fresh tomato concasse (peeled, seeded and diced tomatoes)
  • Small bunch basil leaves
  • 1/4 cup red wine vinegar
  • 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.

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4.9 8
Use it for any tomato-based recipe. I add it to chili, spaghetti sauce, beef stew, bruschetta, etc. I can it and keep it for months if it lasts that long. item not reviewed by moderator and published
I've made this recipe several times this year! I love the heat! My family loves it. I've served it with rice, pasta and on sandwiches. You can add shrimp or chicken to it too. The first time I made it I cut alot of the seeds out since the reviews said it was way too hot and well it was way too mild. Next time I left the seeds in...yep, it was very hot so I added some tomato sauce and it was fine. I've canned alot of it but it won't last long!! *Makes great gifts too Thanks!! item not reviewed by moderator and published
am in Tucson Arizona, so the jalapeno peppers here are quite potent. only added a tsp of salt, used diced tomato as they were the only organic 28 oz cans available, and a whole blister pack of organic basil (which we could not really taste for the heat anyway.) made way more than four servings, more like 8 cups left over after i had a bowl and my man had two. i like spicy, but the first bite made my entire mouth tingle. once i got over it, it was excellent -- finished it with buttered ciabatta. my boyfriend said he would not have changed a thing. i cooked up a pot of arborio rice and ate the leftovers with an equal mix. if i were to serve it to guests or children, would most likely half the jalapeno... item not reviewed by moderator and published
Oh, so good. We seem to always have a jar in the ice box and plenty in the pantry. Great plain but I use a jar with some white wine, chicken broth, a shallot , thyme, a bay leaf and reduce it a bit and add some shrimp and okra and put it over rice. Now we're talkin'. item not reviewed by moderator and published
I tried these the week I saw it on TV and they are very good with any kind of meats and with all your Bar B Q's. We even put them on our Xmas table. Patsy item not reviewed by moderator and published
The best pepper stew the world could ever have! Now if the pepper farmers could produce a consistent level of heat in those jalepenos... Serve it with crusty italian bread and even I could become a VEGAN! item not reviewed by moderator and published
This was great. It reminded me of the "veal and peppers" that my grandmother used to make when I was a child. I would make again and possibly add some chicken to roast in the juices. Thanks for another authentic and memorable dish. item not reviewed by moderator and published
I halved the recipe believing it would be too much to serve at a gathering with so much other food. Huge mistake as leftovers would have been so appreciated by my family the following day. Not as hot as described which had more to do with todays jalapenos which don't have the heat they used to. item not reviewed by moderator and published