[CH] tomato escabeche?

Alex Silbajoris (asilbajo@hotmail.com)
Fri, 30 Aug 2002 12:15:58 +0000

It sounds strange, but I liked it.  A few days ago, I combined some green 
caribe peppers, garlic, salt, and vinegar. Wizzzzzzzzzzz.  I had the bottle 
of it in the refrigerator, and tried a little bit here and there.  But 
yesterday, when I was snacking around the kitchen, I quartered some small 
cherry tomatoes from the garden and let them marinate in the sauce for a few 
minutes.  Then I made two more batches...

Those little green peppers were the same kind I'd see in the stores in Miami 
- the pod shape ranges from bonnet to hab (pumpkin or pucker, I like to 
say).  They are always sold while still pale green; sometimes an old package 
will begin to ripen to yellowish orange.  They have a brighter, more fruity 
flavor than the green serranos you see in all the stores.

And now, for the holiday weekend ... I'm looking forward to a Saturday 
evening at the Greek Orthodox cathedral's festival, sipping retsina and 
watching the setting sun on the bricks.

- A

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