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Potbelly Peppers Recipe

by admin

Hot Pepper Giardiniera | Guess Who's Cooking

Provided by: EasyRecipesCooking.com

Categories: Condiment

Total time: 3615 minutes

Prep time: 15 minutes


1/2 pound jalapenos (quartered and sliced, seeds removed if desired)
1/2 pound serrano peppers (quartered and sliced, seeds removed if desired)
1 cup cauliflower (cut into tiny florets)
2 carrots (peeled and finely chopped)
1/3 cup salt
1 cup canola oil (or other neutral flavored oil)
1/2 cup extra virgin olive oil
1/2 cup white vinegar
3 cloves garlic (minced)
1 1/2 teaspoons dried oregano


  • Combine jalapenos, serrano peppers, cauliflower, and carrots in a medium bowl or container. Sprinkle the salt over the vegetables, then add enough water to cover everything. Stir to disperse the salt. Cover and refrigerate for 12 hours.
  • Drain and rinse the vegetables.
  • In a medium non-reactive bowl (such as glass, stainless steel, or ceramic) combine the remaining ingredients. Add the vegetables and stir to combine. Cover the bowl and refrigerate for 2 days to allow the flavors to combine.
  • Optional: transfer the hot pepper mixture to smaller jars, or keep it in the container it marinated in. The pepper mixture should last about 4 weeks in the refrigerator.
  • Stir the peppers and allow the excess oil to drain back into the jar when serving. Add the hot pepper mixture to sandwiches, wraps, salads, pizza, eggs, pasta, or whatever else you'd like!

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