Tuesday, October 21, 2008

Red Bell Pepper Day

So what ya want me to stick to cooking as opposed to politics? Ok. Grunt. But stay tuned for my chat on Joe the Plumber!!! ( oh u say its me?) K, I'll quit...
I'd like to share a beloved recipe with you. This is from Blima, in I think 2001, the first time I went to Montreal and made these luscious peppers. Now a fall tradition here in the US too, at G's house. All the neighbors come a running, the family waits for their ziploc, and Walt can be seen drooling over a sandwich with a pepper hanging off the side.
When Blima's trip was booked, the first thing Walt said was, " are ya gonna make the peppers?"...sheesh...Men. I think the best part about the peppers isnt just the yummyness of them, but the deal at any given farmers market on the price of said peppers! THE DEAL!!!!
Blima and I GOT the deal, Walt bbq'd and I peeled, while Blima made the marinade and pointed alot. By the way, while on the pointing subject... did anyone happen to notice that Blima was even pointing from the car in our roadtrip pictures?? Just hysterical!

So enjoy, not only the recipe, the bbqing, the raves, but the treasure hunt with a pal:)

BBQ RED PEPPERS 3 doz, red peppers, ( I think I usually shoot for 40 or so.)

mix into 1 gallon jar the following and add more honey to your taste.

3 cups vinegar

1 cup water

1/2 cup sugar

1/2 cup honey

1/2 cup corn syrup

1 tsp. salt

1/4 cup veg. oil

BBQ peppers till black on all sides, put into a plastic bag and sprinkle with salt, the salt helps the skin come off easier, let steam for 10 min, peel, and quickly rinse with cold water to get any black off, and let them drain in a colander for a few minutes, I try to leave them as whole as possible, I think it looks prettier that way in the jar. add the peppers to the marinade, pour the 1/4 cup of oil on top, give a shake, (the jar, not you) and marinade in fridge for at least 4 days or more till done. lasts for months and months. ( I stir once every other day)

Now you have a wonderful pickled type pepper that is great in salads, a side dish, in a sandwich, as an appetizer, anyyyyyyy way ya wanna slice it, its fabulous! Thanks Blima, we will always love them.


Anonymous said...

Oh BOY! My husband is gonna love this recipe!! Thanks, Gina!

The Sarah Bear said...

So.. uh... you gonna raffle off one jar of those there peppers?! HEY! I got another request. What about a guest blog entry from Art?! You know - Art and the DAMN! Salsa. Yes, I have named it. It should be sold in a jar, with a simple label that says,


:) Just thinkin.


DearGina said...

Hey!! Thats a great idea H! :::I'll see what I can do, they are ready now!:::
As for the chili? No dice on that one, he intends to market it and holds that recipe close to the vest! I was asked not to share:(
Some peoples do... some peoples dont...I say love isnt love til ya give it away!

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