Tuesday, October 05, 2010

What do you do with ...

this many green peppers?
And especially my favourite: little cold-nosed pepper.


SmitoniusAndSonata said...

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 !!

Leslie: said...

Are these jalapeno peppers? Can you dry them? or freeze them?

Liz said...

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.