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 Snacks
Rated 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

Ingredients

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

Directions

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.




Latest Reviews

"Substitution for red pepper flakes? My tummy hates them." - jennifer a.

"Spinach, toasted almonds, and dried cranberries are tossed with a sweet and tangy, homemade..." - jamie

"So easy and so quick to put together! Just pan-fried the flour/salt/peppper coated chicken in a T of butter. Mixed the sauce together (used ranch instead of blue cheese, didn't use the T of butter in sauce or the celery seed.) Drizzled a light coating of sauce on each side of chicken when ... " - bubbleyumm82

"Easy to make but unfortunately we didn't like the flavors in this recipe. I won't be making again." - lomle

"This creamy alfredo sauce turns a busy weeknight dinner into something special. Serve it with..." - stephanie phillips

"There is a place in Sioux City, IA that has the best pizza sauce on their pizzas I've ever tasted. This recipe is really close to it. I added about two-three Tablespoons of honey and some cyan pepper. Love it!!" - randy t.

Happy cooking...