nch thick. Refrigerate for 10 mins.
Meanwhile, for the peppers, heat half
n and bake 400 degrees for 1 hour, basting with
For the sauce:
Mix together
For the fish:
Put the
nion and garlic and cook for 2-3 mins until the
add the onion and cook for 3-5 mins until softened
Heat the oil in a frying pan, add the chicken breast and fry for 5-6 mins each side until sealed and lightly golden. Add the green onions to the pan with the tomatoes, tomato juice, corn and kidney beans. Simmer for 10 mins.
Stir in the parsley, oregano and Tabasco. Season to taste with salt and freshly ground black pepper. Serve sprinkled with the diced onion and the pickled peppers. Garnish with the extra chopped parsley. Serve with tortilla chips, if liked.
omes to the pickled peppers, B and G hot cherry peppers are suggested
Heat two cups water in medium saucepan on low heat.
Add garlic, onions and peppers.
Blanch for one to two minutes.
Place into bowl of cold water and ice.
Reserve hot water.
To the hot water, add salt, vinegar, sugar and mustard seeds.
Stir to dissolve.
Transfer cooled peppers, onions and garlic to a large bowl.
Pour hot liquid over and toss to coat.
Cover with plastic wrap and refrigerate.
o a boil.
Wash peppers and cut in half or
For the braised lamb:
Heat
ore dressing than is needed for the salad, I think, but
o a boil and cook for 2 mins. Drain. When cool
br>Add onions and cook for 5 minutes, or until translucent
ach roll with red pepper, pickled peppers, onion, olives, tomato, salami, ham
pinach, cream cheese, Cheddar cheese, pickled peppers, spring onion, garlic powder, black
Wash peppers.
Cut lengthwise into quarters (I leave hot peppers whole).
Heat the oil in a large skillet over medium high heat.
When hot, pat chops dry, sprinkle with salt and pepper and add to skillet.
Cook chops, turning once for about 5 minutes on each side, or until brown.
Lower the heat to medium and scatter garlic around chops.
Cover and cook 5 to 8 minutes more.
Check for doneness.
Remove to a plate and keep warm.
Add the peppers and juice to the skillet.
Cook, stirring for 1-2 minutes or until the peppers are heated through.
Spoon the peppers over chops and serve immediately.
Cut off ends of peppers; remove seeds.
Place wiener inside of pepper.
Place inside of canning jars (wide-mouth jars work best). Pour boiling mixture over peppers and seal.
Process in hot water bath for 20 minutes, or place in pressure cooker at 5 pounds pressure for 10 minutes.
This should make 3 quarts.
Cut peppers in 1/2 to 1-inch strips.
Combine all ingredients and cook until peppers are tender but not overly soft.
Jar in hot sterilized pint jars, adding the hot peppers 1/3 to 2/3 the way up in the jar.
Be careful not to puncture or tear the hot peppers. Process in boiling water bath for about 15 minutes.
Remove from canner and let stand in a cool, draft-free area overnight before storing.
Best if not used for a couple of weeks.
These are great on hot dogs instead of relish or served with roast beef.