Red Hot Chile Peppers

Late september and we’re in pepper season.  I’d love to be able to say that these peppers are from our “huerta“.  They’re not.  Fact is they grow better 17km down the road in the neighbouring province of Navarra.  Picked up a crate for 12€ and set too with some folks to jar ‘em.

They’re not the spicy kind either.  They offer a hint of hot  but are otherwise the sweetest and simply pepperiest peppers you’re ever likely to taste.

The best way to preserve and enjoy these peppers is “asado” roasted over a slow flame.  The roasted flesh is then jarred and sterilised in bain marie.

The process goes something like this…

 

Crank up the barbie

 

 

 

gently toast your peppers.  The smell is intoxicating.

 

 

 

Let the hot peppers rest a while under a damp tea towel.  This allows the skin to detach from the flesh.

 

 

 

Peel of the skin, pack into jars and sterilise.

 

 

Thirteen jars of pimientos asados that will accompany many dishes through the coming winter.

 

The pleasure of working with friends to jar produce is recompense enough.  However, if you want the hard economics a small jar of this delicacy costs nearly 4€.  We  got thirteen large jars for 12€

 

 

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