Since there are just the two of use to cook for the mini belles are just the right size to cut up two of the peppers. Saute with some onion and put into scrambled eggs. It just seems such a waste to cut up a whole pepper for a small amount, because by the time I go back to use the pepper its just not a fresh. We grew mini belle peppers last year. They were really good, didnt take up much room in the garden and the plants were loaded with peppers.

DOWN............

Yes! Thank you! I also tripled the acid. So I thought it would be safe. I think I'll label it "Tangy" roasted red pepper spread. LOL! It still tastes good but there's definitely a tangy taste to it. I appreciate the speedy response! I'm just about to can it!

Here's our favorite Sangria recipe. Note; adjust fruit, juice, alcohol, sugar....amounts to taste. I always taste and adjust as I mix in the various ingredients. Sangria Recipe courtesy Emeril Lagasse, 2005 Prep Time: 10 min Level: Easy Inactive Prep Time: 2 hr 0 min Serves: Yield: about 1 1/2 quarts Cook Time: Ingredients · 1 (750-ml) bottle red wine (a red blend or a zinfandel are good choices) · 1/4 cup brandy · 1/4 cup orange flavored liqueur (recommended: triple sec or Grand Marnier) · 2 tablespoons fresh lime juice · 2 tablespoons fresh orange juice—Valencia or Blood Orange or whatever you can find; juice of ~one orange · 1/4 cup sugar + 1/8 cup · 1/2 orange, thinly sliced · 1/2 lemon, thinly sliced · 1 unwaxed apple, cored, and cut into thin wedges; Granny Smith · 1 (750-ml) bottle sparkling water, chilled Directions Combine everything but the sparkling water in a large plastic container or glass pitchers. Cover and chill completely, 1 to 2 hours. When ready to serve, add the sparkling water. **We add a splash or so (to taste) of Pellegrino mineral water (in glass, not plastic bottles) to our own goblets, as desired. Copyright 2012 Television Food Network G.P. All Rights Reserved