Barbecued Hot Peppers
A tangy and spicy preserved pepper recipe perfect for adding flavor to sandwiches, burgers, or cheese platters with a sweet and sour kick.
Ingredients
Instructions
- Wash peppers and slice them.
- Bring vinegar, sugar, ketchup, and Crisco oil to a boil and then simmer.
- Place sliced peppers into the hot marinade mixture.
- Seal in pint jars for preservation.
Tips & Substitutions
For a spicier kick, consider adding crushed red pepper flakes or jalapeño slices to the marinade. If you want a sweeter profile, substitute honey for sugar. Make sure to wear gloves when handling hot peppers to avoid skin irritation. This recipe can be easily adjusted for larger batches, perfect for preserving and enjoying later.
Serving Suggestions
These barbecued hot peppers make a fantastic accompaniment to grilled meats like Best Baby-Back Ribs. Serve them as a tangy side with Southern Hoecake, or use them to elevate sandwiches and burgers. They can also be chopped and mixed into salads for an extra flavor boost.
Storage & Reheating
Store the sealed pint jars in a cool, dark place. Once opened, keep the jars in the refrigerator and consume within a month for the best flavor. For reheating, simply warm the peppers in a saucepan over low heat or enjoy them cold as a condiment or side.
Nutrition & Diet Analysis (per serving)
Each serving of Barbecued Hot Peppers contains roughly 4 calories, with 0g protein, 1g carbohydrates, and 0g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use different types of peppers for this recipe?
Absolutely! You can use any variety of hot peppers you prefer, such as jalapeños, serranos, or even habaneros for a more intense heat. Just adjust the quantity based on your heat tolerance.
How long can I store the barbecued hot peppers?
If properly sealed in jars, these peppers can last for up to a year in a cool, dark place. Once opened, keep them in the refrigerator and consume within a month for optimal freshness.
Can I make this recipe vegan-friendly?
Yes, this recipe is easily adaptable to vegan diets. Simply ensure that the ketchup you use is vegan, and you can substitute Crisco oil with any vegetable oil of your choice. Enjoy the same rich flavors without any animal products!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).