A friend of a friend is making this: Shooters: Cherry Peppers Stuffed with Prosciutto and Provolone RecipeHow to Food
When he first posted, he didn't say where the recipe was from nor did he mention the use of vinegar. I was all over it for fear of botulism. Storing vegis in olive oil and, he had added his own twist: he had vacuum sealed it.
So, what do you guys think? Is this a safe recipe? Do you think there is enough vinegar left in the pickled peppers to make it safe to leave this stuff in EVOO for a week at room temperature?
He wants to know if he should throw out the stuff he vacuum sealed and start over.
When he first posted, he didn't say where the recipe was from nor did he mention the use of vinegar. I was all over it for fear of botulism. Storing vegis in olive oil and, he had added his own twist: he had vacuum sealed it.
So, what do you guys think? Is this a safe recipe? Do you think there is enough vinegar left in the pickled peppers to make it safe to leave this stuff in EVOO for a week at room temperature?
He wants to know if he should throw out the stuff he vacuum sealed and start over.