In the back of Jamie Oliver’s The Naked Chef are two delightful recipes. The first I tried was his basic tomato sauce. I’ve made several batches of it and have 1 cup portions in the freezer. It’s a good basic sauce for pasta or pizza, with some balsamic vinegar and some red chili peppers for a little kick.
I grew a lot of peppers this year in the garden. I wasn’t sure what I was going to do with them all but every year I experiment with something and this year was peppers! I grew Italian sweet peppers, bell peppers, Mexican anaheim peppers and a smaller Mexican pepper I can’t remember the name of at the moment. I’ve had great fun all summer mixing up salsa and adding my own peppers, cooking up tomato sauce with some of my Italian peppers, and adding them to various Indian dishes. I’ve also made two string to dry, one of the long Italian peppers and one of the smaller Mexican peppers. I also roasted a whole batch of the Anaheim peppers and have those in the freezer. The plants are still going and I’ve got a mix of red and green peppers of various sizes. I spotted Jamie Oliver’s recipe for pickled chili peppers that just need refrigerating and thought to give them a go.
Wow! Yum! I let them sit in the fridge for 2 weeks before trying them and now I can’t stop eating them. Today for lunch I sliced up a long Italian red pepper and added it to a sandwich with some leftover steak. But some nights I just nibble on one for a late night snack. Other people crave chips I know. But I’ll almost always go for a vinegar laced treat.1