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Pickled Roasted Anaheims
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    Pickled Roasted Anaheims

    I'd leave them to ripen, they attain a sweetness and still have a nice glow. One of my favorite uses for ripe anaheims is to thouroghly roast them (I did in in a large toaster oven, holding down the "toast" lever till they blackened) and toss them in a paper bag for 5 minutes or so (Watch that smoke when you open the door!).

    Take them out and peel off the skin(Don't worry about leaving patches of charred skin on, it adds a nice smoky flavor), slice open lenthwise and remove the seeds. In a bowl, sprinkle the sliced roasted peppers with a good quality balsamic vinegar and toss to coat evenly.

    Pack these sliced vinegared peppers into jars with olive oil. I'm not sure how long these will store, as that was never a problem! Give em a day or two and they'll be gone!

    They are similar to regular roasted peppers but add a nice glow. Serve with fresh slices mozarella, calamata olives, fresh basil and proscuitto.

    From: Mark Stevens, Via: Chile Head Mailing List
    Posted By: Mark, mstevens@exit109.com
    Post Date: Fri, 05 Jun 1998

    *BACK TO CANNING*







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