Tired of Vinegar in Your Peppers?
October 4th, 2009Try Bacteria
I took a bunch of Tobago seasoning peppers, pureed them, stirred in a spoonful of yogurt and a little pressed garlic, and put the mixture in a container on the kitchen counter. A smart person would have nuked them first to kill whatever exotic bacteria were clinging to them, but you know me. I smirk at death.
After a week or two of fermenting, they smelled fantastic. But I couldn’t figure out what to do with them. Today I plopped a load of this stuff on a sub, and it was fantastic. Much better than banana peppers.
I didn’t make this idea up. They do it in the islands. Some people leave it in the sun to rot.
It would be even better with Home Depot cayenne peppers.
Give it a shot.
October 4th, 2009 at 6:08 PM
What are Tobago seasoning peppers? Home Depot has cayenne peppers?
Haave you tried giving any fresh-from-the-garden peppers to the parrots? Lots of Vitamin A for them and birds aren’t affected by the capsicum.
October 4th, 2009 at 6:12 PM
Tobago seasoning peppers are mild red habaneros. I bought plants labeled “banana pepper” from Home Depot, and they turned out to be the most delicious cayennes imaginable.
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I don’t give the birds peppers I grow, because I can’t remember which pesticides I’ve used on them.
October 4th, 2009 at 7:47 PM
If I die, I’m going to sue you.
October 5th, 2009 at 8:57 AM
Jeremy: he’s a lawyer, his dad’s a lawyer, his sis is a lawyer. Good luck.
October 5th, 2009 at 12:25 PM
Sounds akin to my latest condiment addiction: Chili Garlic Paste by Huy Fong – the same folks that make the sriracha sauce with the rooster on the bottle.
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I mixed some with olive oil and used that as a marinade for pork chops. Wow.
October 5th, 2009 at 9:06 PM
Ed,
yep. And in addition, I’d be dead.
🙂
October 11th, 2009 at 8:29 PM
I would love to try that, but since it was so cold and wet in IL my pepper crop was pathetic.