Click to share on Facebook (Opens in new window) Click to share on Twitter (Opens in new window) Click to share on Reddit (Opens in new window) Click to print (Opens in new window) Pepper Vinegar ...
It was in The Big Easy that he developed the habit of seasoning many dishes with pepper-packed vinegar. He sprinkled it on beans and greens, stews and fried chicken. I remember my childhood table ...
Place the peppers, vinegar, garlic, saffron, honey, and mustard in the bowl of a food processor, and process for 30 seconds. With the motor running, add the oil slowly until it emulsifies.
Season well with salt and pepper, brush with 1 tablespoon of the oil and bake for 25–30 minutes, or until the pastry is crisp underneath and around the edges. Meanwhile, mix the vinegar ...
so I'd probably opt for basil if I were to make the recipe again. Guarnaschelli's take on stuffed peppers mostly included pantry staples like canned tomatoes, black beans, apple-cider vinegar ...
Add the peppers, garlic, and basil to a food processor. While mixing, or between bursts of mixing, add the vinegar. Once again, BEWARE OF FUMES! This can spray up as you are mixing, so stand back ...