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Chili and Red Bell Pepper Appetizer

Course Appetizer, Canning / preserving
Cuisine Mexican
Keyword Chili and Red Bell Pepper Appetizer
Servings 5 jars
Author 2pots2cook


  • 4 red bell peppers ( 1 lb )
  • 10 fresh red chilis, size of 1 inch
  • 1 cup vinegar
  • 1 tsp salt
  • 1 cup sugar


  1. After you wash the bell peppers, clean them and take the seeds out.
  2. Cut the bell peppers to quarters and chop to get small parts. It should give approx. 4 cups in total.
  3. Clean and finely chop chilis.
  4. In a pot, on light heat, boil bell peppers, chilis, vinegar, salt and sugar for one hour.
  5. Remove from fire, rest it for a while to cool a bit and pour all together to a blender to make puree.
  6. Warm the oven (150 C / 302 F) and put 5 clean glass jars into it to become hot.
  7. Return puree to pot and cook for additional 15 minutes.
  8. Fill the glass jars, close them, turn them upside down for 10 minutes and return them to normal position.
  9. Leave to get cold.
  10. Serve with cheese, grapes, pears, taralli and prosciutto.