Brie Filled Rolls With A Kick
Recipe: Appetizer : Brie Filled Rolls With A Kick - Hot and tasty - A kitchen workhorse and the foundation of many party Appetizers, Hors d'oeuvre, and SnacksRated 4.7 / 5 based on 11 reviews
Prep Time: 10 min Total Time: 35 min Yield: 8 Serving
Nutrition Facts: 240 calories 9 grams fat
50 large , sweet, pointed red peppers (Red Christys are good)
2/3 cup vegetable oil (not olive)
2/3 cup distilled white vinegar
5 tsp pickling salt
Roast peppers in oven under broiler, turning a few times until skins are charred all over. (You'll know if you haven't roasted long enough if it is difficult to remove skins as directed below; you'll have roasted too long if there's not much meat left when you try to remove skins.) Remove roasted peppers from oven and place in a bowl full of cold water. Once they have cooled down sufficiently to handle, remove stems, skins, and seeds under slowly running water. Grind prepared peppers in a meat grinder with a medium blade. I find that a traditional hand meat grinder works best and doesn't take long. Place ground peppers into a wire strainer which is placed over a sink or bowl to let drain for 15 minutes or so to get rid of excess water. Once drained, place peppers into a stainless steel or enamel pot and add oil, vinegar, and salt. Cook over medium heat, stirring occasionally, until the mixture is reduced to the point where it will make a mound on a spoon. It usually takes about 45-60 minutes, depending on the water content of the peppers. Once cooked, ladle peppers into prepared hot pint jars following manufacturer's directions (I prefer ball jars and lids). Wipe rims well and close with hot caps and rings as directed by the manufacturer.
Process by covering jars completely in a boiling water bath for 15 minutes. Remove and cool, testing to make sure that all jars have sealed. Stubborn jars can be reprocessed or refrigerated and used right away.
This recipe will make 4-5 pints of ajvar.
© Jim Catanich
"Just made this tonight... It was really good -I HAD to add bacon though. Fried up 4 thick slices of bacon then sauteed the onions in the bacon grease before adding to give the soup some flavor. Put 1/2 the crumbled bacon in the soup then used the rest as garnish. Added green ... " - amikins
"I love this. Has anyone tried canning this?" - hillzo
"Save yourself a lot of money by making your own homemade cinnamon rolls! The dough is made in the bread machine and everything else is done by hand." - colleen b. smith
"This lightly spiced bread pudding is made with simple pantry items like bread, eggs, milk, and..." - aeposey
"Has anyone replaced the cream cheese with anything else and maintained the taste? I don't like cheese (weird I know)." - dstewart21
"Making this lasagna a day ahead and refrigerating overnight allows the spices to meld, and gives it..." - sue case