What do you do with ...
this many green peppers?
And especially my favourite: little cold-nosed pepper.
posted by Liz @ 1:58 PM
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Tuesday, October 05, 2010
3 Comments:
Put a tiny layer of oil in a pan deep enough to hold them all comfortably that has a lid .
Wash them , leave them whole and drop them in the pan . Shake a bit and leave covered , on a low heat , shaking occasionally .When they're cooked sprinkle with sea salt and EAT .
In Spain , they're called "Fried Birds"... but don't let that put you off !!
Are these jalapeno peppers? Can you dry them? or freeze them?
The trouble is, sonata, that we're not keen on peppers that are green. I may try Fried Birds though!
No, just unripened green bell peppers, leslie. I've found a recipe for Indian green pepper chutney that I might try if I can find some tamarind.
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