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(Red Pepper Pickle)
Makes 4 pints
Quarter the peppers and seed them. Place
on a baking sheet skin side up and put under the broiler until the
skins have blackened. Remove to paper bags to cool, then peel off the
skins. Slice the peppers into strips.
2 pounds of red bell peppers
2 1/2 cups of red wine vinegar
2 1/2 cups of corn oil
2 whole large heads of garlic, peeled and minced
2 cups of minced cilantro
1 cup of parsley
In a saucepan, bring the vinegar and
corn oil to a simmer. Add the garlic and herbs. Simmer for 5 minutes,
stir in the pepper strips, and simmer 15 minutes longer, stirring
occasionally. Remove the pan from the heat and cover. Let stand
overnight. The following day, pour into sterilized jars. The pickle
tastes best when left to sit, refrigerated, for 3 days before using.
Store in the refrigerator. Keeps one month and even more.