my great grandma used to make these awesome peppers. they were a mix
of mild and hot, and were in a red tinted liquid. the problem is when
she died, she took her recipes on how to make all this good stuff with
her to the grave. anyone have a southern grandma that made peppers
like that? is it added ketchup to water, vinager, oil????? i just dont
know. the last jar was eaten along time ago. HELP.

thanks

mary g

maryg wrote:

> my great grandma used to make these awesome peppers. they were a mix
> of mild and hot, and were in a red tinted liquid. the problem is when
> she died, she took her recipes on how to make all this good stuff with
> her to the grave. anyone have a southern grandma that made peppers
> like that? is it added ketchup to water, vinager, oil????? i just dont
> know. the last jar was eaten along time ago. HELP.
>
> thanks
>
> mary g

Now that you've found your true vocation in life....
Just think - you've got a mission. Do the experiments, come up with
something great like grandma's! And publish the recipe.
Did the mix have anything else? I put carrots and a slice of onion, a
garlic, a little! sprig of oregano and a splash of olive oil on top. But
the liquid is a mix of vinegar and water (about 4:1 IIRC) or straight
vinegar. Whatever, as long as it's not less than 2:1. There are lovely new
mild/not-even-hot variously colored jalapenyos now. Could mix them with
some hot ones. The red, orange and yellow don't fade as bad as the green.
Good luck and let us know how you do!
Edrena

maryg wrote:

> my great grandma used to make these awesome peppers. they were a mix
> of mild and hot, and were in a red tinted liquid. the problem is when
> she died, she took her recipes on how to make all this good stuff with
> her to the grave. anyone have a southern grandma that made peppers
> like that? is it added ketchup to water, vinager, oil????? i just dont
> know. the last jar was eaten along time ago. HELP.
>
> thanks
>
> mary g
>

I've never seen them in a red liquid. We always preserved them by
stuffing a jar full of chiles then covering with a 50:50 mix of vinegar
and water. Cap the chiles, pierce the sides so the vinegar gets into
them, fill the jar, cover with the vinegar:water mix, put on a lid and
let sit a week or so. We always kept ours in the refrigerator and took
them out to douse on greens, beans and rice or cornbread, etc. Maybe
your grannie used Red Wine vinegar?

George

"George Shirley" > wrote in message
...
> maryg wrote:
>
> > my great grandma used to make these awesome peppers. they were a mix
> > of mild and hot, and were in a red tinted liquid. the problem is when
> > she died, she took her recipes on how to make all this good stuff with
> > her to the grave. anyone have a southern grandma that made peppers
> > like that? is it added ketchup to water, vinager, oil????? i just dont
> > know. the last jar was eaten along time ago. HELP.
> >
> > thanks
> >
> > mary g
> >
>
> I've never seen them in a red liquid. We always preserved them by
> stuffing a jar full of chiles then covering with a 50:50 mix of vinegar
> and water. Cap the chiles, pierce the sides so the vinegar gets into
> them, fill the jar, cover with the vinegar:water mix, put on a lid and
> let sit a week or so. We always kept ours in the refrigerator and took
> them out to douse on greens, beans and rice or cornbread, etc. Maybe
> your grannie used Red Wine vinegar?
>
> George
>
Hi,
Could the red colouring in the liquid be a bit of beetroot juice perhaps?
I've also seen recipes that include 'red hots' for colour - I don't actually
know what
a red-hot is, but from what I can tell they're some sort of lolly (candy)??
Just a thought
Andi

>
>>maryg wrote:
>>
>>
>>>my great grandma used to make these awesome peppers. they were a mix
>>>of mild and hot, and were in a red tinted liquid. the problem is when
>>>she died, she took her recipes on how to make all this good stuff with
>>>her to the grave. anyone have a southern grandma that made peppers
>>>like that? is it added ketchup to water, vinager, oil????? i just dont
>>>know. the last jar was eaten along time ago. HELP.
>>>
>>>thanks
>>>
>>>mary g
Is it possible that the red color in the juice just comes from the
peppers themself? I know that red peppers often stain the cutting board
when I cut them.

Also yes, red hots are a candy, a cinnaomn candy that is bright red in
color and the "hot" come from the cinnamon flavor.

Connie TC

sunrise farm wrote:
> "George Shirley" > wrote in message
> ...
>
>>maryg wrote:
>>
>>
>>>my great grandma used to make these awesome peppers. they were a mix
>>>of mild and hot, and were in a red tinted liquid. the problem is when
>>>she died, she took her recipes on how to make all this good stuff with
>>>her to the grave. anyone have a southern grandma that made peppers
>>>like that? is it added ketchup to water, vinager, oil????? i just dont
>>>know. the last jar was eaten along time ago. HELP.
>>>
>>>thanks
>>>
>>>mary g
>>>
>>
>>I've never seen them in a red liquid. We always preserved them by
>>stuffing a jar full of chiles then covering with a 50:50 mix of vinegar
>>and water. Cap the chiles, pierce the sides so the vinegar gets into
>>them, fill the jar, cover with the vinegar:water mix, put on a lid and
>>let sit a week or so. We always kept ours in the refrigerator and took
>>them out to douse on greens, beans and rice or cornbread, etc. Maybe
>>your grannie used Red Wine vinegar?
>>
>>George
>>
>
> Hi,
> Could the red colouring in the liquid be a bit of beetroot juice perhaps?
> I've also seen recipes that include 'red hots' for colour - I don't actually
> know what
> a red-hot is, but from what I can tell they're some sort of lolly (candy)??
> Just a thought
> Andi
>
>
Red hots in the US of A are a small cinnamon flavored kandy. Often used
to spice up jellies, jams, preserved fruit and, I suppose, maybe canned
peppers.

George