Not unlike with different olive oils, I’ve often wondered when looking at a recipe, “Do I really need to use sea salt, or will simple table salt do?”
After I made pickled hot peppers with jalapenos and habaneros I was wondering what to do with them. I considered putting them in chili, but I’m so attached to my specific chili recipe I use that I didn’t want to alter it in any way.
However, tonight I used pickled hot peppers instead of green chilis in cream cheese chicken enchiladas, and it worked out fantastically.
Give it a try.
Better yet, let me know if you have a recipe that specifically calls for pickled hot peppers.
Therefore, this is one of those posts where I may be able to learn more from you than the other way around. So by all means, if you have tips, tricks, or if you see that I am doing something horribly wrong please comment and let me know! (You can also email: EKL@ErinLanders.com).
My friend Joshua Sheehan of The Hungry Fish Cafe (that I posted about a couple of days ago) has been participating in a community/neighborhood garden. He was kind enough to recently share with me some of his bounty.
See those beautiful jalapeno and habanero peppers? I pickled and canned those babies.