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Inspired by the three small hot red peppers given to me at the farmer's market. "here, try these," he said. It's hot and sweet and tangy.

3 small hot peppers
1/4c olive oil
1/2 onion
4 cloves garlic
1 8-oz can pineapple in juice
2T apple cider vinegar
1T ground cumin
3T fresh chopped cilantro

Roast peppers until their skins blacken. Put in paper bag, let steam.

Chop onion & garlic. Simmer over low heat in olive oil until onion softens. Add vinegar, pineapple & juice. Simmer some more.

Cut stems from peppers. Remove seeds (or not). Chop.

Add chopped peppers, cumin, and cilantro to the onion/garlic mixture. Simmer over low heat, covered, until onions are translucent and sauce has thickened.

I'm thinking of trying this again in a week or two once they've harvested their habaneros, with fresh peaches.

on 2009-08-27 11:31 pm (UTC)
Posted by [identity profile] envoy.livejournal.com
*poke* I'm off to my first Burning Man this weekend! Are there any church of Mez folks still around I should find and meet?

on 2009-08-28 12:54 am (UTC)
Posted by [identity profile] envoy.livejournal.com
Thank you! So many people I know have talked to me about it, I'm really excited to be finally doing it!

I'm pretty happy about the cold honestly, I handle cold a lot better than heat, and my sister has made me a proper lovely playa coat.

I'm going to be camping with the Shady Stragglers (the remains of the Shady Rest folks, I think some of them are from your neck of the woods.)

Any advice or wisdom for a noobie burner?

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