Fermenting.
My Calabrese peppers apparently crossed with something last year. Instead of short, fat, cone shaped peppers that could be pickled and stuffed (with provolone and prosciutto), I ended up with elongated, skinny peppers that are pretty darn hot. A lot of them!
I stemmed, halved and cleaned out the seeds, and they have been fermenting with some onions and herbs for the past week and a half. This weekend they will go to the fridge for storage. A pint at a time, prior to serving, they will be drained and marinated in a oil, vinegar, garlic, basil and oregano mixture for a week. I did this last year with all the extras after pickling and stuffing enough to keep and share, and they came out great.
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