|08-19-2015, 10:17 AM||#1|
Join Date: Sep 2000
Location: S.E. Texas Gulf Coast
Hatch Pepper "Pickles"
A very simple way to enjoy Hatch peppers
12 Hatch peppers, about 4-5" long each
4T good olive oil
2T good red wine vinegar
3 cloves garlic, very finely minced
1/2tsp pink sea salt, fine grind works best
1/8-1/4 tsp ground black pepper, to taste
Prep: Mix the oil, vinegar, salt, pepper and garlic in a large zip top bag. Squeeze a bit to work the garlic into it.
Bring a pan of water to a boil with 1tsp salt.
Decap the peppers, or pierce with a fork several times, or cut a few slits in each one.
**Drop into the boiling water for 4 minutes, just enough to start to soften them.
Remove and place in a large bowl with a lid so they can steam a little. Once cool, peel off as much of the skin as possible.
Cut lengthwise or into whatever size pieces you like, as you deseed them(or not, if you want them spicier).
Now: warm them in a microwave for 1 minute, then add to the marinade, toss well then squeeze out as much air as you can, seal and let sit at room temp for 1 hour, then refrigerate until ready to eat.
**Alternately, you can roast and peel them, using whatever method you prefer.
I have made them both ways, and I like the boiled ones finished product better. But roasting them and adding some roasted red peppers (double the marinade) is also excellent.
https://www.supertracker.usda.gov/default.aspx <--FDA tracking tools
http://ndb.nal.usda.gov/ <--FDA nutritional counts
http://www.onlineconversion.com/ <-- cooking and other conversions
Need to contact LCF?
Everyone has an opinion. Take what you need and leave the rest.
Be sure to visit Netrition on Facebook for the latest products and deals!
**Every day is up to you. You can choose for it to be a good day or a bad day.**