Gents, I have always liked this style of roasted and brine prepared pepper. It really requires nothing but fire to roast it, peel it, put it up in jars in brine. Done. Typically the peppers we get in the States are red bells and they are plenty good. I tried a jar of Piquillo peppers from the local store, own brand Private Collection, and all I can say is wow. These are INTENSELY red, and very flavorful and sweet. Much better than the typical store brand. I would not mind putting some up myself.
Now in the spirit of the mustard thread and my own ramblings about ketchup and chutney, I now have a third project to get to during the growing season. The Piquillo peppers are associated with northern Spain but I would hazard a guess the jar I got was harvested much closer to home here in the States. Suggestions for pepper varieities? How about the brine? Thanks.
In Praise Of Roasted Red Peppers
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