Red Hot Edible Pepper Wreath Recipes

RED HOT EDIBLE PEPPER WREATH

Red Hot Edible Pepper Wreath image

What a great way to dry your peppers to make pepper flakes, chile powder or keep whole to use as you want. below are amounts that are very flexible.

Provided by Rita1652

Categories Peppers

Time 25m

Yield 1 bunch

Number Of Ingredients 2

Ingredients

20 -30 bunches chilies (1-2 with the leaves still on)
1 fresh edible flower (sunflower, yarrow....)

Steps:

Take your first bunch and tightly wrap the wire around the stems.
Add an other bunch just over lapping so stems are just over each other and wrap again tightly.
You will continue till you used all the bunches or till you get to the length you are happy with.
Ending with the bunch that still has the leaves attached. Do arrange it so they are attractive to the eye.
Wrap wire around end leaving some to make a hoop to hang.
Place a flower where you would place a bow on a wreath.
Hang to dry in you kitchen with good circulation.
So it `s handy to use for whatever you need to add some spice to.

Nutrition Facts :

HOT RED-PEPPER RELISH

Hot Red-Pepper Relish image

Chop your favorite fiery red peppers in the food processor along with an onion, then stir in a sugar-and-apple cider vinegar solution for a tangy, spicy condiment that will amp up mayo, burger patties, deviled eggs, you name it.

Provided by Martha Stewart

Categories Food & Cooking Quick & Easy Recipes

Time 25m

Yield Makes 2 cups

Number Of Ingredients 5

Ingredients

12 ounces hot red peppers, such as red finger, hot cherry, cayenne, or Barker's (sometimes called red Anaheim), stems, ribs, and seeds removed, cut into 2-inch pieces if large
1 small onion, peeled and quartered
Kosher salt
1/3 cup apple-cider vinegar, preferably unfiltered
2 tablespoons sugar

Steps:

Combine peppers, onion, and 2 teaspoons salt in a food processor; pulse until finely chopped. Transfer mixture to a sieve set over a bowl and let stand 30 minutes. Run under cold water for a few seconds to remove excess salt, then thoroughly drain.
In a small saucepan, bring vinegar and sugar to a boil, stirring until sugar has dissolved. Remove from heat; stir in pepper mixture. Let cool completely. Transfer to resealable jars with lids. Cover and refrigerate at least 3 days and up to 1 month, or follow our canning instructions and store at room temperature up to 1 year.

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