Re: [CH] Italian peppers (How to)
Mike Shimek (mike@dmfarms.com)
Mon, 6 May 2002 22:52:18 -0400
Here's how I do it:
Get a good sized crock, about 5-7 gallons.
Take banana or Hungarian Hot Wax, cut in half, or just make one cut, and
remove seeds. (wear gloves or you'll be sorry!)
Layer in bottom of crock, salt layer with "pickling salt".
Continue layering and salting until crock is almost full.
Place plate or wooden disk inside crock, on peppers and place a weight, such
as a brick on top and store in a cool dry place, such as the basement.
Every two days or so, tip crock and drain water out. At end of 5 to 7 days,
drain water again.
Mix up 2/3 cider vinegar with 1/3 olive oil to cover peppers completely in
crock, add garlic cloves and oregano to suit.
In a week or two, you can start enjoying your peppers.
Some folks around here get a big can of anchovies and stuff a little in each
pepper, during the salting. Others use 2/3 oil to 1/3 vinegar.
After mine age a couple of weeks, I transfere them to sterilized mason jars
and the refrigerator, while others keep them in a crock in the basement.
Another way we enjoy FRESH hot banana, or Hungarian Hot Wax:
Slit and remove seeds. Stuff with Mexican or Italian sausage, and place in
glass baking pan. Drizzle olive oil on top, sprinkle parm, or romano cheese
on top.
Bake at 350 for 35 minutes.
Enjoy!
(They get $7.95 for an order of these at a local restaurant!)
Mike Shimek
D & M Farms
From: <lipant1@aol.com>
To: <chile-heads@globalgarden.com>
Sent: Monday, May 06, 2002 9:01 PM
Subject: [CH] Italian peppers
> Those of you who know me know that I am always lamenting the lack of
variety in chiles we find here in Toronto, Ontario. The one type we can
always find are the sometimes-hot banana peppers. The Italian cooks somehow
preserve them to serve in veal sandwiches. They are incredible, ....
Italian kaiser buns layered with breaded veal and hot tomato sauce and
mozzarella cheese and banana peppers... mmmm!
> Tonight I bought some banana peppers (which did turn out to be the hotter
variety!) and stuffed them with a mixture of feta cheese and chopped
tomatoes, with a little garlic salt and black pepper. They were
sensational! Yum. Ok, Toronto ain't so bad!
>