[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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