Saturday, October 15, 2011

Caprese Salad and Pickled Peppers

 Just a quick update on what I did with some of the items as the season came to a close.

Caprese Salad
The fresh mozzarella and heirloom tomatoes make all the difference.

I came across a recipe for pickled peppers in a recent Bon Appetite magazine and gave it a try.  I used jalapenos and Santa Fe Grande peppers from the garden.  The brine consisted of distilled white vinegar, garlic, salt, sugar, peppercorns and coriander seeds.  After simmering for 5 minutes,  it's added to a jar containing the sliced peppers.  After they cooled in the fridge, these peppers were smokin' good.