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3 Bay leaves
1 1/2 tsp. Oregano
1 tsp. Thyme
1 tsp. Marjoram
1 1/2 tbls. Sea Salt
1/2 tsp. crushed Black Peppercorns
6 Allspice Berries, crushed.

   Slice the peppers into 1/4" rounds.  Heat the oil in a non-aluminum pot on low flame.  Add the vegetables.  Cook, stirring frequently for about 7 minutes.  Add the rest of the ingredients and bring to a boil.  Simmer for 10 minutes.  remove from heat and cool.  Place in glass jars and place in refrigerator.  Or, use a hot water canning method*, they'll last indefinitely.

   Other vegetables can also be added, such as chopped jalapeno peppers, zucchini, green beans, potatoes, sweet green, orange, red or yellow peppers (seeds and loose interior membranes removed), banana peppers, some people even add cut up stuffed green olives.

   This recipe may be too hot for some, so you can use Jalapeno peppers instead of the Serrano.  If someone wants to go really hot (crazy in my opinion) they can use Habanero peppers. 
Scoville ratings for hot peppers:
Bell pepper 0
Jalapeno 3,500 - 10,000
Serrano 10,000 - 30,000
Habanero 100,000 - 350,000.

*Place empty jars in a pot of boiling water for a few minutes to sterilize them.  After they are cool, fill the jars with the mix to 1/2" from the top press down to remove any air bubbles and seal them.  Place the filled jars in the boiling water, the water being at least 1/2" over the tops of the jars.  Boil for 10 minutes in the hot water bath.  When done, place the jars on a folded towel and listen to them pop as they cool and seal.



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