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Super hot serranos? http://cookaholics.org/viewtopic.php?f=12&t=4170 |
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Author: | jeanf [ Thu Sep 03, 2015 11:54 am ] |
Post subject: | Re: Super hot serranos? |
Lisa, my mom finely chops hot pepper and covers in oil to drizzle on things. Needs to be kept in the fridge (at least that's what I think) but it last forever that way. Drizzle the oil on sandwiches or pasta. |
Author: | Paul Kierstead [ Sat Sep 05, 2015 10:27 am ] |
Post subject: | Re: Super hot serranos? |
The peppers in question: Attachment: serranos.jpeg
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Author: | TheFuzzy [ Sat Sep 05, 2015 11:06 pm ] |
Post subject: | Re: Super hot serranos? |
Those look like serranos to me. |
Author: | Linda [ Sun Sep 06, 2015 7:54 am ] |
Post subject: | Re: Super hot serranos? |
They look like the serranos I see around here as well. |
Author: | ldkelley [ Wed Sep 09, 2015 9:40 am ] |
Post subject: | Re: Super hot serranos? |
jeanf wrote: Lisa, my mom finely chops hot pepper and covers in oil to drizzle on things. Needs to be kept in the fridge (at least that's what I think) but it last forever that way. Drizzle the oil on sandwiches or pasta. Thanks for the ideas. They were starting to go bad so I just cut them up, put them in a food processor with a green bell pepper, three cloves of garlic and 7.5% of their weight in salt. After processing, I put the mash in a pint and a half jar and put an airlock on it. We will see if it is even edible after fermentation or if it is too spicy. --Lisa |
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