|Oils and Vinegars|
|by Jean-Francois Plante|
Oils and vinegars are too often regarded as a modest ingredient used only to sprinkle on salads.
1 - 10 of 510 for red pepper vinegar
(Wear gloves when handling hot peppers - keep hands ... sparingly! For a less fiery version, use Ancho peppers instead; seeds may also be left out to reduce heat.
Remove seeds and cores from peppers. Cook peppers, ... 1 small hot red pepper pot to ... tbsp. red wine vinegar to each jar. ... peppers per 1/2 pint jar.
Wash, core and slice peppers. Arrange in ... of cayenne or red hot pepper flakes, ... is packed. Add vinegar. Cover peppers ... for 2 weeks before using.
Yield: 6 servings ... with salt and pepper. Cover and ... refrigerated. Let stand at room temperature 30 minutes before serving. Transfer mixture to bowl and serve.
Place chopped bell peppers, onions, and ... 1/2 cup white vinegar with 1/2 cup ... seal the jars. Once opened, store tightly closed jar in refrigerator.
To make the ... spray. Combine eggplant, peppers, garlic and ... the dressing: Combine vinegar, cumin, salt, ... temperature before serving.) Yield: 8 servings
Melt butter with salt and pepper; add vinegar and water. Heat but DO NOT BOIL.
The flavors of ... tangle of roasted red peppers, topped with ... oil, olive oil, vinegar and pepper flakes ... 50%DV; Calcium 2%DV; Iron 8%DV *Daily Value e
Heat the oil ... brown, add the peppers and continue to ... stir in sugar, vinegar, and then ... can use roasted red peppers, reducing cooking time to suit. Yield: 4 servings
Slice cutlets into ... pan, add oil, peppers, onion, and ... all and mix. Bake at 350°F for about 35 minutes covered; take out and serve on rice or pasta.
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