Pickled Hot Peppers
When I come across them–in farmer’s markets, roadside stands in Eastern Washington–I must buy the beautiful chiles and peppers that signal autumn. Especially the hot ones. My kids think Yancey and I are certifiably NUTS. They don’t understand why we would knowingly infect almost all our food with painful granules. I want them to be discipled in the Way of Spiciness, but maybe that’s a pipe dream. Wyatt’s starting to like salsa. That’s something.
The problem, of course, is I often end up with a crisper full of peppers, and I’m not nuts enough to eat them out of hand. That’s for my mom. I’ve been roasting them like crazy, but here’s another way, thanks to Molly Wizenberg’s column in September’s Bon Appetit. Here’s the recipe if you want to make enemies of your children. She calls for sweet peppers–I used hot ones. We’ve been putting them on everything–pizza, sandwiches, goat cheese and crackers, falafel, straight out of the jar. If I find Loretta doing that, I’d be prouder than the mother of an Ivy Leaguer. Someday.
I love Sriracha, and my kids do not get it. They love tangy and some spice, but adding hot sauce? No way.
Morning sister and fans.
Spending some serious time on your blog this morning writing down recipes to use with my farmer’s market food from yesterday. I feel really proud that I used all the items I came home with last week thanks to your blog recipes and leftoverist inspiration. I spent Saturday afternoon using up my green beans and edamame with your suggestions. Today I think I’m going to make blueberry yogurt muffins from your blueberry buttermilk cake posting. And I’m going to try that pizza dough when I have some friends over for dinner this week. I think I’ll experiment on myself tonight first. I’ve made homemade pizza before, but it’s been several years. My apt oven is n.a.r.r.o.w. Julia recently gifted me a pizza stone small enough to fit in it. I’ve been galetting the days away and feeling like it’s time to try a tasty baked vehicle for veggies without all that delicious butter. I’ll probably add rosemary to the dough. I’ve been doing that with the galettes too and I love the flavor.
Thanks for all the love and time you put into this blog. It’s been fun poking around in the older posts. I still want to try roasting peppers in my broiler, especially while they are still in abundance at the farmer’s market. Maybe that and your granola will be my attempt next week.
I’m back to report that the muffins are awesome! I substituted yogurt for buttermilk and 1/2 of the butter with applesauce. Yum! Julia’s meeting me in the alley this afternoon to swap for a few. If you all were closer you could meet me back there too. And just for an fyi the recipe Sarah posted makes about 9 medium sized muffins. If I was making them for the office or a gathering I’d probably double the recipe. Such a nice rainy afternoon activity and a huge payoff eating a warm browned muffin top a couple minutes out of the oven.
no doubt you are my daughter with this post. chilies, they save my life from boredom. i could not survive without them. one of my biggest fears, is that as i continue to age my my intestines will rebel, and i will no longer be able to tolerate them. when that happens just shoot me.
this is a recipe that i will use asap.
p.s. loretta doesn’t need any more spice, she already as firey as they come.and she knows how to kick it up a notch as well!
Ah, spicy food. Doesn’t happen in this household often. Peppers, ok, some spicier salsas, sure, but sriracha, no. I really want to love sriracha, it seems so cool to love sriracha. I even bought a bottle hoping to train myself into the person who says “You know what this mac and cheese needs? Some Asian hot sauce!” But like your kids, it just seems painful to me.