Joe came home with a bag full of peppers from a co-worker's garden.
They were colorful, tiny, and wicked spicy.
And so he made this....
And while it isn't exactly a recipe (more of an experiment), it still seemed pretty enough to share.
It's a little like harissa and salsa mixed together. If that even makes sense?!
2 cups* of spicy fresh peppers, stems cut off (*edited, Joe used TWO cups of peppers! not one.)
3 large sweet red bell peppers, stem & seeds removed, sliced into chunks
1/2 preserved lemon
3 large cloves garlic, paper like peel removed
5 TBSP tomato paste
2 TBSP water
3/4 -1 cup or so of white vinegar
*toss everything into a food processor fitted with an "s" blade and blend, adding more vinegar if needed to achieve a chunky pasta sauce consistency ~ makes three small jelly jars worth
It's spicy. But amazing. I like a little, Joe likes a lot. It's good on eggs or mixed into a peanut butter sauce for spring rolls. Or spooned over pasta. I'm looking forward to trying it on pad thai too. I think it will last a long while in the fridge due to all the vinegar in it.... but I froze a jar too.
So.... when life gives you peppers, make something yummy with them.
{ps ~ today is your last day to enter the quilt giveaway. I'll draw a winner tonight!}
