Is there a way I can harvest and store the peppers for 3 - 4 weeks until I (hopefully) have
enough additional peppers to smoke?
Not exact matches
for the polenta: 6 cups of stock (vegetable or chicken, preferably homemade) 1 cup of polenta 1 - 2 tablespoons of olive oil salt * may not be necessary if your broth is salty
enough pepper for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls of green beans (tips removed) olive oil salt +
pepper about 1 - 2 teaspoons of za'atar some
additional sesame seeds (there should be some in the za'atar, but I like a little extra)
Note - I didn't add any
additional salt because the canned
peppers already have salt in them so for me, it was
enough.
for the polenta: 6 cups of stock (vegetable or chicken, preferably homemade) 1 cup of polenta 1 - 2 tablespoons of olive oil salt * may not be necessary if your broth is salty
enough pepper for the fennel + green beans: 1 fennel bulb (white part only, green parts reserve), sliced thin about two large handfuls of green beans (tips removed) olive oil salt +
pepper about 1 - 2 teaspoons of za'atar some
additional sesame seeds (there should be some in the za'atar, but I like a little extra)