Canned Banana Peppers in Red Sauce
Preserve the vibrant flavors of summer with this irresistibly tangy and slightly sweet recipe for Canned Banana Peppers in Red Sauce. Featuring tender banana peppers simmered to perfection in a rich, aromatic blend of fresh tomatoes, onions, garlic, and spices, this homemade canned recipe is as delicious as it is versatile. A hint of smoked paprika and optional chili flakes add depth and a customizable kick, while fresh basil brings a burst of herbal freshness. Perfect for topping sandwiches, pizzas, or as a zesty addition to charcuterie boards, these jars of red sauce goodness make a delightful pantry staple. With straightforward canning instructions and a tantalizing balance of flavors, this easy recipe ensures you’ll always have a taste of garden-fresh produce on hand.
Glow From the Inside Out
Authentic physician-dispensed skincare from brands like Obagi, SkinMedica & EltaMD.
Trusted by dermatologists, loved by your skin
Recipe Information
Ingredients
- 2 pounds Banana peppers
- 4 cups Tomatoes (fresh, peeled, and diced)
- 1 cup Onion (finely chopped)
- 4 Garlic cloves (minced)
- 2 tablespoons Olive oil
- 1 cup White vinegar
- 2 tablespoons Sugar
- 1 tablespoon Salt
- 1 teaspoon Black pepper (ground)
- 1 teaspoon Smoked paprika
- 0.5 teaspoons Red chili flakes (optional, for heat)
- 2 tablespoons Fresh basil (chopped)
- 4 8-ounce jars Canning jars (sterilized)
Instructions
Wash the banana peppers thoroughly. Slice them into thin rings and remove seeds if milder flavor is desired.
In a large pot, heat olive oil over medium heat. Add the chopped onion and sauté for 5 minutes until softened.
Add the minced garlic and cook for an additional minute, stirring frequently to avoid burning.
Stir in the diced tomatoes, white vinegar, sugar, salt, black pepper, smoked paprika, and red chili flakes (if using). Bring the mixture to a simmer.
Add the sliced banana peppers to the pot. Mix well to coat the peppers in the red sauce.
Lower the heat to medium-low and simmer the mixture for 20-25 minutes, stirring occasionally, until the peppers are tender and the sauce thickens.
Stir in the fresh basil during the last 5 minutes of cooking to preserve its fresh flavor.
Carefully spoon the hot mixture into sterilized canning jars, leaving about 1/2 inch of headspace at the top.
Seal the jars with sterilized lids and rims, ensuring they are tightly closed.
Process the jars in a boiling water bath for 15 minutes to ensure proper preservation. Adjust processing time based on your altitude if necessary.
Remove the jars from the water bath and let them cool at room temperature for 12-24 hours. Check that the lids are sealed (they should not flex when pressed).
Store the sealed jars in a cool, dark place for up to 12 months. Refrigerate after opening.
Nutrition Facts
Calories |
215 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 7.9 g | 10% | |
| Saturated Fat | 1.0 g | 5% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1491 mg | 65% | |
| Total Carbohydrate | 35.5 g | 13% | |
| Dietary Fiber | 8.9 g | 32% | |
| Total Sugars | 21.7 g | ||
| Protein | 4.9 g | 10% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 84 mg | 6% | |
| Iron | 3.0 mg | 16% | |
| Potassium | 1275 mg | 27% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
