I had my doubts about ‘dessert’ hummus at first. I then gave it a shot. I was addicted. It tastes great on a variety of foods, including apples, strawberries, pretzels, and more.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Additional Time: | 1 day |
| Total Time: | 1 day 25 mins |
| Servings: | 24 |
Ingredients
- ½ teaspoon vegetable oil
- 12 fresh Padron chile peppers
- 3 cups white vinegar
- ½ cup white sugar
- 4 cloves garlic, peeled, halved
- 1 teaspoon black peppercorns
- ½ teaspoon red pepper flakes
Instructions
- Inspect one quart-sized jar for cracks and immerse in simmering water until peppers are ready. Wash a new, unused lid and ring in warm soapy water.
- Heat vegetable oil in a large skillet over medium-high heat. Add peppers; cook and stir until peppers are shiny and lightly blistered, 4 to 5 minutes. Remove from the heat.
- Transfer peppers to the sterilized jar and press them down into the bottom.
- Combine vinegar, sugar, garlic, peppercorns, and pepper flakes in a saucepan over medium-high heat. Bring to a boil, then immediately remove from the heat.
- Pour vinegar mixture into the jar over peppers, filling to within 1/2 inch of the top. Run a clean knife or thin spatula around the insides of the jars to remove any air bubbles. Wipe rims with a moist paper towel to remove any residue. Top with lids and screw rings on tightly. Let rest for 24 hours.
- If you can’t find Padrón peppers, any small, fresh pepper will work, especially jalapeño or red Fresno chile peppers.
Reviews
These are really good. The nice thing about padron peppers is that each is different; one is spicy, one is mild. Nice recipe, easy and straightforward.
This is an easy recipe that turns out beautiful. I made it with whole and sliced banana and jalepeno peppers. I did not mix the two, but may try that next time.
I used whole jalapeño peppers, came out great! Fast and easy recipe.
I used Jalapeno peppers, i did not add pepper flakes.
people, who made this, can you tell me please: 3 cups of vinegar is not too much?
Great recipe. The red pepper flakes made this pretty hot. I used banana peppers and I sliced them into rings. It uses more peppers to fill the quart jar. The next time I make this I’ll leave the pepper flakes out.
Made this yesterday. Added yellow, orange and red peppers with onions to the jalapeños. It reduced the heat and the Big Guy loved that because hot peppers make him perspire. These had just the right amount of heat for both of us!
The Best, the Best, the Best EVER
We planted tooo many peppers this year and the usual loss of 1/2 our crop due to drought is reversed this year. Much rain and an over growth of peppers. I have Jalapenos galore and am canning for our Fall sale at church. This is an extraordinary recipe. Thank you for sharing. Anaheim peppers are also wonderful in this recipe.
We’ve made these twice using banana peppers and serranos. The sweetness makes these addicting and the spice of the serrano blends nicely with the flavors.
Amazing! I used this for a rainbow assortment of peppers. It was a HUGE hit with my family! Thank You for sharing it!
At last, something else to do with our abundance of Padron’s! This recipe was a hit at deer camp with my husband and his hunting buddies.
I’m making this review just after making these. My pepper crop this year is Amazing! This recipe is by far the easiest thing I’ve ever done! If the peppers turn out right- It will be the best recipe ever!!
Super easy and very good. I have a huge pepper crop this year, and am making lots of these. great on sandwiches, pizza, nachos.