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3:45 pm
September 30, 2010
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During the Party on the Farm, I was blessed to have swapped a Santa Gourd Ornament for a quart jar labeled as Maribeth's Oliverio's Peppers. I remember the sweet lady's face and assume her name is Maribeth but I'm not really sure. However, let me tell you, they are the best darn peppers I have ever eaten and I'd LOVE to have the recipe!
Maribeth, if you're out there, PLEASE send me a message so I can thank you properly (and see if you'll share the recipe!).
Thanks,
Debbie
10:56 am
September 30, 2010
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I'm surprised no one has replied yet! Please please Maribeth…I would love the recipe too :)
11:58 am
December 28, 2008
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Just curious – are we talking about rings of (hot) peppers here? Or are the peppers in a tomato sauce? Just what kind of peppers are they??
The reason I ask is that there are several recipes over at FBR for canned peppers, some in sauce, some not. And several are reasonable facsimiles of the Oliverio brand of peppers.
4:05 pm
September 30, 2010
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They were long peppers of various colors in a tomato sauce…so delicious…and my jar is LONG gone!
5:25 pm
December 28, 2008
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One recipe for something that sounds sorta like that is here: http://chickensintheroad.com/f…..ato-sauce/
There is also a pretty good discussion of making the similar-to-Oliverio's Peppers in Sauce Olvero recipe here: http://chickensintheroad.com/f…..-recipe-1/
8:36 pm
February 8, 2009
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That second link that Pete posted is the closest thing to those commercial peppers that you can make in my humble opinion. Took me years of trying before I found that method. They are sooo good. I now add a little citric acid to my sauce to up the acidity.
dede
8:43 pm
December 28, 2008
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Maybe that is what she's looking for? Maybe not. "Marybeth's Oliverio's Peppers" covers a LOT of potential territory!
Debbie! Were Maybeth's peppers at all like the commercial jar of peppers you got at the retreat?
12:12 pm
March 13, 2011
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Dede, How much citric acid do you put in that recipe for canning?
10:01 pm
February 8, 2009
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I added about 1/4 tsp. per pint I believe. I use commercial tomato sauce that is already acidified so I didn't see the need for adding the 1/2 tsp. per pint recommended if you are using citric acid instead of lemon juice to acidify tomatoes. Just felt more secure adding the citric acid rather than not (even though I didn't for years…). When we know better, we need to do better 
LOL
dede
5:17 am
September 9, 2010
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Hi Debbie! I didn't see your post until this morning. Have had a parent in ICU and haven't had time to check the computer. The Oliverio's peppers I swapped with you was my recipe. I had tried to post it the week-end of the retreat but that was when the website was having trouble and I couldn't get it to post. . I recreated the pepper recipe about 10 yrs ago and my family loves them. The jar I swapped you for was for one of your santa gourds. I need the info on how to make them! I lost your card. I love the originial Oliverio's peppers but my family can go through a jar a day! They love them so I had to come up with my own version. Will post the recipe shortly.
Maribeth in WV
9:01 am
October 17, 2008
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It's on FBR now 
http://chickensintheroad.com/f…..s-peppers/ I left it just named Maribeth's Peppers.
4:30 pm
September 30, 2010
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Oh, Maribeth! So glad you found us and posted your recipe!
I've just got to say again that these were the BEST peppers I have ever eaten! I opened the jar of Oliverio's Peppers this past weekend and I must say, I truly think yours are EVEN BETTER! I loved your peppers!
Thank you so much for swapping with me and for posting your recipe!
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