I ran across the following while reading my newest copy of Sunset (Oct. 98): This was shown as part of a meal with Crostini of Chantrelles (mushrooms), pork roast, salad. . .it looks yummy. . . Olives with Orange, Fennel and Chili Prep & cook time: about 10 minutes Makes: about 3-1/4 cups; 8 servings 1 tsp fennel seed ¼ cup olive oil 2 TBS long, thin shreds of orange peel 1 tsp hot chili flakes (adjust to you own taste here) 2 cans ripe green olives, drained (each about 7-1/2 ox or 3-1/4 cups) In a 10- to 12-inch frying pan over medium heat, stir fennel until seeds are slightly darker, 1- to 2-minutes. Add oil, peel, chilies and olives. Stir until olives are hot, about 2 minutes. Serve olives hot, warm, or at room temperature. If making ahead, store airtight up to 2 weeks. The following recipe caught my eye cuz of the chilies, and it was easy. . . Hasty Habanero Jelly Prep & cook time: about 25 minutes Makes: 4 jars, 10 oz each About 1-1/2 oz habanero chilies 1 cup rice vinegar ¼ cup sugar 4 jars apple jelly (10 oz each) Rinse chilies and cut off stem ends. Wearing gloves or holding chilies with a fork (do not touch with bare hands), cur chilies in half lengthwise. Slice out and discard veins and seeds. Cut chilies into 1/8- to 1/16-inch slivers. Put chilies, vinegar, and sugar in a 4- to 5-quart pan. Bring to a boil over high heat, stirring often, and boil until mixture is reduced to about 1/3 cup, about 7 minutes. Scrape jelly from jars into pan. Stirring often, boil until jelly melts. Ladle hot jelly back into the unwashed jars to within ¼ inch of rims. Wipe rims clean and screw lids onto jars. (If there is a little extra jelly, pour into a small dish and cover when cool.) After 1-1/2 hours, gently shake jelly in jars to redistribute chili pieces if they have floated to the top. When jelly is cool, use or store in the refridgerator up to 3 months. Notes: Other fresh chilies that work are West Indian (as hot as habaneros); milder but still hot cayenne, Fresno, jalapeno, Santa Fe grande and serrano; and milder still hungarian Wax. If desired, double the amount of the milder ones. Sharen Rund Bloechl Lockheed Martin Enterprise Information Systems Sunnyvale Data Center <mailto:sharen.rund_bloechl@lmco.com> sharen.rund_bloechl@lmco.com Phone: 408-756-5432 [or] Fax: 408-756-0912 <mailto:srund@svl.ems.lmco.com> srund@svl.ems.lmco.com LMnet: 8-326-5432 Pager: 408-539-5146 web: <http://webpager.lmms.lmco.com/perl/mtrocall.cgi> http://webpager.lmms.lmco.com/perl/mtrocall.cgi [or] Operator Assist: 1-800-725-5079, pin 408-539-5146 ---------- From: Rich McCormack [SMTP:macknet@cts.com] Sent: Friday, September 18, 1998 6:03 AM To: 'chile-heads@globalgarden.com' Cc: Eric & Elaine; McAlpine, Duncan G Subject: Re: [CH] Hot pepper juice Eric & Elaine wrote: > > Some one gave me this receipe for peppers or pickles. You don't have to hot bath it, the peppers and pickles stay firm and tastle great. > > 6 quarts water > 1 quart cider vinegar > 2 cups pickling salt > garlic cloves > dill > > Bail water and pickling salt together, then slowly add cider vinegar so pot does not boil over. For peppers cut into rings or 1/4's. place 1 clove or 2 of garlic into jar (pepper and dill for pickles) place pepper ings or slices into hot pint or qt. jars leaving 1/2 inch head space. Pour hot (close to boiling) brine over peppers or pickles leaving 1/2 inch head space. cover jars with ot lids and rings. If you do want to hot process do so for 5 min. > > Let me know. Elaine Very little vinegar and heated close to boiling as well (which I understand reduces the acidity of the vinegar). No or very short processing time? I don't know...sounds kinda risky. Lot of salt, though. -- Rich McCormack (Poway, CA) macknet@cts.com Who is Rich McCormack? Find out at... http://members.cts.com/crash/m/macknet/