Preparation / Directions:
Note:** These measurements are approximate...
Cut up all the peppers. The 4 hot peppers will make it rather spicey. You can cut down on these peppers if you prefer.
Saute garlic and onions in olive oil until just transparent. Add peppers. Cook until fairly wilted. Add salt, wine and tomato paste. Mix well. If too dry, add a little more vinegar and/or water. Cook until peppers are just about completely cooked.
Put mixture in clean, sterilized jars. Pour more olive oil in jar to cover. Run a butter knife around inside edges of jar several times. You will see air bubbles rise and oil go to bottom of jar. Add more oil to cover and run knife down inside jar again. When air bubbles stop rising, add just enough oil to completely cover peppers.
Process jars in hot water bath: 10 minutes for pints, 15 minutes for quarts.
Fills about 4 to 5 quarts or 8 to 10 pints.