Friday, October 10, 2008
I guess by now you can guess what I will post about, it is either chile, cheese or mushrooms. I make these pickled peppers all the time, they are great on nachos, pizzas, eggs or just about anything that craves that pickled pepper flavor; they could not be easier to make either.
We buy pepperoncinis often because the little guy eats them like candy and as a result we have empty jars full of pickle liquid. Not the wasteful sort I stuff these jars full of serrano and jalapeno peppers for the kicked up pepperoncini. It takes a week or so in the fridge before they start to pickle and they only get better with time - personally I like them when they are still a little crunchy.
Can you tell me what these are? If you said piñon you would be 100% correct. These are piñon from New Mexico and they are so sweet and delicious I just might try and make something out of some before I end up eating them all. My family sends me dried chiles and things from time to time and there was a piñon crop this year (it doesnt happen every year) so they sent me a couple of pounds of salted and slow roasted goodness.
Posted by Christo Gonzales at 9:22 AM