I adapted this from Michael Chiarello's cookbook - Michael Chiarello's Napa. I saw him make this recipe on PBS. He used green bell peppers and green jalapenos. I used red bell peppers I bought at the flea market yesterday and some ripe chile peppers that I got at Bowers (Black Czech, Dagger Pod) and from my own garden (Stripe Peppers, Fish peppers). This came out really good. I can't wait to eat it on hoagie sandwiches and as a side dish. * Exported from MasterCook * Michael's Damn Hot Peppers Recipe By : adapted from Michael Chiarello's Napa Serving Size : 1 Preparation Time :0:00 Categories : Chiles Condiments Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/4 cup extra-virgin olive oil 4 red bell peppers -- halve, seed & chop 1/2 lb ripe chile peppers -- * see note Maldon salt -- or coarse salt 1 14 oz can diced tomatoes -- drained fresh basil leaves 1/8 cup red wine vinegar Preheat a large pot over medium heat. Add the oil and let it heat up, but do not let it smoke. Add the peppers, chiles and salt. Cook over medium-high heat for 20 minutes or until they have softened and are a bit tender. There will still be some liquid remaining. Add the tomatoes and basil. Lower the heat and continue to cook for 30 minutes, until the peppers are very tender. Add additional salt if necessary. Remove from heat. Add vinegar and store in refrigerator for up to 4 days. If canning, add vinegar, place in canning jars, and process according to manufacturers' instructions. - - - - - - - - - - - - - - - - - - NOTES : Risa's notes: * I used ripe black czech peppers, which look like jalapenos a bit. Have similar heat too, but different flavor. Use ripe jalapenos if that is all you can find. ===== RisaG Risa's Food Service http://www.geocities.com/radiorlg Updated 9/12/03 __________________________________ Do you Yahoo!? Yahoo! SiteBuilder - Free, easy-to-use web site design software http://sitebuilder.yahoo.com