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Long Hot Peppers


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  • 4 months later...
Before I post, I have to wipe the drool off my keyboard.  :unsure:

 

Okay: at Match we made a Red Chili Chutney:

- roasted *red finger peppers* (just coat with olive oil, a little S&P, spread on a baking sheet and roast until soft; peel, split open and seed after)

- roasted tomatoes (olive oil, garlic cloves, lemon thyme)

- roasted shallots (roasted in the skins and squeezed out)

- roasted garlic (ditto)

 

all ground together (KitchenAid grinder attachment) and mixed with fish sauce, lime juice, sugar, and evoo.

 

Suzanne, do you remember what was the ratio of peppers to tomatoes? i'm doing this tonight to accompany mushrooms cannelloni.

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