To: MineralMan
did the Google search....
I guess that i was hoping that there would be FR Taste-Tested, Blue Ribbon Award Winning Recipes that folks here knew personally!
thanks again for the help!
Tia
6 posted on
07/17/2003 3:07:50 PM PDT by
tiamat
("Just a Bronze-Age Gal, Trapped in a Techno World!")
To: tiamat
When I do pickled peppers, I use the red, orange, and yellow ones, and I "roast" the skin off of them over an open flame (my camp stove). The green ones don't work as well. The blackened skin comes off easily, and then I pack them in a vinegar bath with garlic cloves, or whatever flavor is desired. BUT, I don't "can" them in the traditional way. They last for months in the fridge with just the vinegar.
Check the web for "roasted peppers."
7 posted on
07/17/2003 5:00:20 PM PDT by
EggsAckley
( "Aspire to mediocracy"................new motto for publik skools.............)
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