Mr. ChiliWillie - Hot Stuff! Hot Peppers à la Pirkey

Start looking for peppers around mid-August.  
Allow peppers to dry out till shriveled up – mix red and green withcare — too many red ones can make results less desirable.  (Theyare apt to be less crisp and not as hot.)



To make 28 pints

To make 18  pints



3 bushels

2  bushels hot peppers*

› 1 gallon

1 gallon Wesson or Gemma oil


‹ 7 pounds flat anchovies


2-  pounds salt


Firstday:  Slit peppers openlengthwise (not cutting through), clean out seeds, insert well-salted anchovies,fold sides together, and put into a basket for pressing.


Leave in press for about a day, increasing pressure so thatall moisture will be pressed out.


Secondday:  Fill jars with thepeppers, add oil, and press out air.  Leavestanding at least overnight so that oil can work its way into the peppers. Add more oil as needed.


Third day: Put lids on jars.


Notes on back of recipe indicate

In 1981, less than 2 bushels peppers, small, produced 47half pint jars.

In 1992, four one-half bushel baskets @$11 and six large28-ounce cans anchovies @$15, produced 38 jars.  (These are Poppy’s notes, handwritten on back of Nancy’styped recipe.)                                      

(double click anywhere along the pepperstring above to view photos of the process)

This recipe has been kitchen tested.

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