Re: [CH] Italian peppers (How to)
The NorthEast ChileMan (thenortheastchileman@attbi.com)
Sat, 31 Aug 2002 19:37:19 -0400
Hi Alex!
Alex wrote, Snip: that involved layering chopped red chiles in salt, letting
them sit at room temp for a week or so, and then adding vinegar
Is this it? Realize these peppers not red.
Hope this helps,
Paul
----- Original Message -----
From: "Mike Shimek" <mike@dmfarms.com>
Cc: <chile-heads@globalgarden.com>
Sent: Monday, 06 May, 2002 10:52 PM
Subject: Re: [CH] Italian peppers (How to)
> 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