Tuesday, September 20, 2011

Roasted Peppers



The Sahuaro Peppers in this week's shares aren't blazing hot, but aren't "sweet," either. I think they have the perfect balance between heat and meat. Here's a quick marinate to use before roasting on your barbeque:



For every 6 peppers, crush 3 garlic cloves, and blend with 1/2 cup of vinegar; and salt to taste.






Soak peppers and then cut in halves and place on a low flame until done to your satisfaction. You can reserve the sauce and serve on the side or as a dip.

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