These peppers have a very aggressive flavor (thus the ‘angry’ reference) but I love the taste of them on subs, sloppy joe or bbq sandwiches. The original recipe mentions doing them whole with a slit up the side to allow the liquid to penetrate.
It also had jalapeno only… but over the years I’ve added a few habanero slices to the mix to increase the heat level while adding another layer of flavor along with some slivered garlic.
You only need one or 2 slices of these peppers (or even just a drizzle of the oil) to really liven up a sandwich so I usually can them in pint or 1/2 pint jars.
1/2 cup Canola oil
1 pint white vinegar
1/2 cup water
2 cloves garlic (crushed)
2 T. crushed oregano
2 T kosher salt
The pepper mix:
10-12 Jalapeno peppers
1 Habanero pepper
2 cloves garlic (whole)
Put the liquid mixture in a sauce pan and get it started heating on the stove while you slice your peppers. Stir it occasionally while slowly bringing to a boil.
USE GLOVES! Wash peppers & whole garlic clove and slice thinly. I like to use a mandolin for this to get consistent, thin slices. Mix this together in a bowl and then place the mixture into your canning jars. Leave enough space at the top for your liquid mixture to cover and still have 1/2 inch air gap.
Pour the boiling liquid mixture into the jars to cover. I usually tap the jars on the counter top to shake any air bubbles to the top and then add any additional liquid that is needed.
Wash peppers and place a slit in the side (or slice if you don’t want them whole). Place the peppers in jars. Pour boiling mixture into the jars to cover, then close with lid and ring
Wipe the jar rims, apply lids and rings and process the jars in a boiling water bath canner for 5 – 10 minutes after the water returns to a full boil.
Remove and let cool. When cooled to room temperature, remove the rings and test the tops for sealing. If you have one that didn’t seal, it goes in the fridge and is the first to be used.
Store in a cool, dark location and use within a year.