[CH] Ceviche and Chiles in olive oil (was: TMV)
T (joemama@ticino.com)
Fri, 8 Dec 2000 19:25:13 +0100
> Whooda thought that
> loons were making garlic olive oil and leaving it in a jar at room
> temperature?
Well, last week I tried the first jar of chiles filled with anchovies and
capers and preserved in olive oil at room temperature (grazie x la ricetta,
Michele). Ok, the chiles were blanched for 10 seconds in boiling vinegar
(the anchovies and capers as well, moreso to remove any excess salt and
water, as I those I used were salt preserved). I hermetically sealed the
jars as well. Taste is great, the chiles still crunchy after two months of
aging. Next year I'll have to make more, as I only have a pint left.
I just put together a shrimp and scallop ceviche, with three colors of
Rocoto (red, yellow, and orange). I could have gone for four, but I'm
letting those ripen to have fresh chiles this winter (I saved some plants
from the garden), besides, at one Rocoto/100g fish, the heat level is just
right as is.
Tom