Ingredients
- 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
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.
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By summersusa_5375368
stockbridge, GA
on July 09, 2011
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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.
By tiamaria161
Nazareth, PA
on August 12, 2010
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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!!
By Tarenella
Tucson, AZ
on December 16, 2009
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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...
Read all 8 reviews