PIQUILLO PEPPERS PRESERVED CANDIE PEPPERS PEPPER CINNAMON
Thursday, March 10, 2011
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always in my pantry piquillo peppers. Whole, sliced, canned, by boat, but they are always there. Serve as a garnish for meat, but also for a Roman fish, or baked, as incoming light, as an appetizer. I usually crave. And so I learned to eat and too old. Well into my adult life I was pretty picky with food. I grew up saying he had thousands of things that I liked, to the dismay of my mother when I had not even encouraged to try. But rectify is wise, or perhaps in my case, simply, greedy. Yes, I'm unqualified for this variety of red peppers. The peppers are not worth me.
When preparing this recipe, it is worth double the amount because I do not eat as a side dish, eat it quickly on a slice of fresh bread, with some Brie cheese, or anchovies, or without realizing it. The other option, if you go without eating them all at once, you beat them, and make a sauce of pickled peppers that serve as a bed for a Roman hake, for example.
candied red peppers
Ingredients:
200 grams of canned piquillo peppers (roasted and cleaned).
100 grams of sugar.
50 ml of vinegar.
25 ml of water.
Preparation
Combine water, vinegar and sugar. Cut the peppers into strips and add to mixture. Heat over low to medium, maintaining about 20-25 minutes, until pepper is soft. Allow to cool. Keeps well in a glass jar in the fridge.
In my pantry I Have always piquillo peppers . Whole, sliced \u200b\u200b , canned, no matter how , But They Are always There. They work perfectly as a garnish for meat, But Also with fish, as light dish,or as an appetizer . I usually crave them . However, I only stared to appreciate them a short time ago. Until w ell into my adult life I was a pretty picky eater . I grew up saying there were thousands of things that I dis liked , to my mum's dispair, when I had not even encouraged to try. But changing your mind is wise , or perhaps in my case, simply, greedy . Yes , I 'm a fan of this variety of slightly hot peppers . Sweet red peppers are not my thing.
When preparing this recipe , it is worth doubling the amount . If you do not eat all the peppers at once as a side dish , you will enjoy them on a slice of fresh bread , on top of some Brie cheese , or anchovies . The other option, if you manage not to eat them all at once , is putting them in the blender , and making a sauce of pickled piquillo peppers that serve as a bed for a hake , for example.
Candied piquillo peppers
Ingredients
200 grams of canned piquillo pepper (roasted and clean).
100 grams of sugar .
50 ml of vinegar of white wine.
25 ml of water .
Preparation
Combine water , vinegar and sugar. Cut the peppers into small strings and add to the mixture. Put into a pan on low to medium heat, and let it reduce for about 20-25 minutes or until the peppers are soft . Allow to cool . It keeps well in refrigerator in a glass container.
Combine water , vinegar and sugar. Cut the peppers into small strings and add to the mixture. Put into a pan on low to medium heat, and let it reduce for about 20-25 minutes or until the peppers are soft . Allow to cool . It keeps well in refrigerator in a glass container.
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