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.
"Where is the onion and garlic in the recipe?" - northwoodcav
"A moist and delicious zucchini bread flavored with walnuts and cinnamon. Easy to bake and freeze, this recipe makes two loaves." - laurie bennett
"All I can say is 'Easy and Delish!!' Don't skip the fennel...that's the secret! I've been searching for that 'flavor memory' I've had since my childhood and I found it! Used this with Easy Peezy Pizza Dough recipe #35805 and I'm looking forward to see if three pizza's will fill my crew! I'll let you know! Thanks!!" - heartspell
"Awesome recipe! I made with 1/2 tsp ground fennel so there would be no whole seeds. Very rich and flavorful sauce." - shakahari
"Very tasty, I did half the seasonings because we only had about a 2 -2.5 lb elk roast for my husband and I. Very tender and juicy, I always love the veggie flavors! I loved how the drippings were already made into a gravy. Great for Sunday dinners!" - simplydelicious
"See how easy it is to make crepes. You'll need just 6 common ingredients for these French-style..." - kelly