There is one crop that thrives every year in my garden-- whether I have one plant or many, I always have lots of banana peppers. Heidi and Victor like them pickled, and every summer I oblige, but how many pickled banana peppers does anyone eat, really?
The answer is, less than we have, since we still have at least a pint or two, and so this week I've been looking for some other options for that huge bowl of peppers on the counter. After reading several recipes, I decided that I would do a riff on aji amarillo paste, a staple of Peruvian cuisine, but one that kept the traditional flavor profile of the banana pepper, specifically part of an Italian sub, or as we called them growing up in South Jersey, a hoagie.
With that in mind, I seeded my peppers, blanched them, and shocked them in some ice water. After a thorough draining, I combined them in the food processor with a hefty portion of fresh garlic, some oregano and basil, black pepper, really good olive oil, and a little red wine vinegar. The result?
Mwah!
Hoagie in a jar! (With a little sunshine thrown in!)
The answer is, less than we have, since we still have at least a pint or two, and so this week I've been looking for some other options for that huge bowl of peppers on the counter. After reading several recipes, I decided that I would do a riff on aji amarillo paste, a staple of Peruvian cuisine, but one that kept the traditional flavor profile of the banana pepper, specifically part of an Italian sub, or as we called them growing up in South Jersey, a hoagie.
With that in mind, I seeded my peppers, blanched them, and shocked them in some ice water. After a thorough draining, I combined them in the food processor with a hefty portion of fresh garlic, some oregano and basil, black pepper, really good olive oil, and a little red wine vinegar. The result?
Mwah!
Hoagie in a jar! (With a little sunshine thrown in!)
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