CANNED PEPPERS ENJOY DAN:

MARINATED ROASTED RED BELL AND JALAPENO PEPPERS by CHEF DAN:

Makes 4 pints (last up to 1 year in a cool place)

INGREDIENTS:

20 bell peppers assorted colors, roasted, peeled, seeded, and cut lengthwise into serving size pieces.

5 jalapeños, roasted, peeled, seeded and cut lengthwise into serving size pieces

4 garlic cloves, roasted, remove skin and mashed

1-1/2-cups white vinegar

1-1/2-cups rice wine vinegar

1-1/2-cups white wine

1/2-cup lemon juice

1 onion, chopped

1/2-cup sugar

4 teaspoons picking or canning salt

2 tablespoon dried oregano

4 (16 Oz) pint glass with lids and bands

DIRECTIONS:    (PRE-HEAT OVEN TO 450 DEGREES)

1.   Place pepper on a baking sheet.

2.   Rub oil all over the peppers and garlic.

3.   Bake in pre-heated oven for 35-40 minutes.

4.   Remove and place in a brown paper bag, until cool about 30 minutes.

5.   Using a pairing knife remove charred skin, stems and any seeds.

6.   Heat, white vinegar, rice wine vinegar, wine, lemon juice, onion, sugar, oregano, and salt in a pot.

7.   Bring to boil over medium-high heat, stirring to dissolve sugar.

8.   Reduce heat and gently simmer for 5 minutes.

9.   Pack room temperature peppers into hot jars.

10.                Ladle hot pickling liquid into jar to cover peppers, leaving 1/2-inch headspace.

11.                Remove bubbles and adjust headspace, by adding hot liquid.

12.                Wipe rim.

13.                Center lid on jar, and apply band until fit is fingertip tight.

14.                Process jars in boiling water for 15 minutes.

15.                Remove jars and cool, after 24 hours check lid for seal.

ENJOY DAN:                            HALLELUJAH!!