The poblanos were tossed on the grill and roasted over the flames. After blackening the skin on all sides, I peeled, seeded, and sliced them and put them in the freezer to await some pizzas, enchiladas, and chili.
The banana peppers and the green tomatoes became pickles.
Actually, I added onions instead of peppers in the green tomato pickles, plus a little celery seed. It will be a couple of weeks before I know if they are any good.
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