I have a big pile of what I think are green cayenne peppers. The guy selling them said they were Thai, but from what I am able to see they look most like green cayennes. Any ideas?
These might be prik Man Keaw, also known as Thai Hot Dark Green Pepper.
Sam is a trusted home cook.
Pack a few in a bottle with white vinegar....not to pickle the peppers. But to make a hot vinegar sauce. Which is used a lot in the south for collard greens.
Use a shaker top bottle if you have one to shake out a few drops on kale, collards, or any cooked strong green leafy veggie like mustard greens. Trim up the tops..and pack as tightly as you can and fill with hot vinegar, ignore them about month or so until the vinegar is infused with the pepper flavor.
They'll last months (or longer) in the 'fridge.
Thank you Sam1148, I'll try it!
Here's a better description. http://eclecticrecipes...
It lasts practically forever. I think mine is at least 2 years old, just add more white vinegar when needed.
Please enter a valid email address.
Well played. You deserve a cookie.
This is the kind of dessert you plan a party around
S'mores! Slab! Pie!
The Beginner's Guide To Mezcal
Just 'Til Monday: Cookware Crushes on Sale
The Ugly Truth About Blowing Out Cake Candles
Your New Summer Drink: Seedlip + Soda
prevented successful signup:
We'll never post anything without your permission.
prevented successful login:
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)