So...I've been eating a lot of bell peppers.
I especially like the green ones for sautéing with olive oil, garlic, soy sauce and a lot of vinegar. I keep them going on high heat for a while, until they're completely subdued and saggy and their outer skins start to wrinkle and pucker. I don't like crispy peppers (in fact, I usually stay far away from them when they're raw).
My mom says they're even better after a day or two, when they've marinated a bit.
But I've never managed to make them last that long.
I especially like the green ones for sautéing with olive oil, garlic, soy sauce and a lot of vinegar. I keep them going on high heat for a while, until they're completely subdued and saggy and their outer skins start to wrinkle and pucker. I don't like crispy peppers (in fact, I usually stay far away from them when they're raw).
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| I know Peter Piper picked a peck of pickled peppers, but how many can he eat? |
But I've never managed to make them last that long.
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