Roll_Bones
Master Chef
Many years ago Progresso sold a jar of peppers packed in oil. It was a medley of peppers with red and green bell the headliners. Along with whole cherry peppers and I think others/other.
It was very good and I learned about them as my journeyman/teacher used them on tuna sandwiches instead of mayonnaise for lunch at work. I have not seen them in years and want to make them. I have an abundance of pablamo, red bell, green bell, shishito and jalapeño.
Anyone remember them?
Would you use all the peppers I mention above?
Should I use the water can or cold can method (jars)?
Olive oil or grapeseed oil. I have grapeseed and olive oil?
How would you make them?
It was very good and I learned about them as my journeyman/teacher used them on tuna sandwiches instead of mayonnaise for lunch at work. I have not seen them in years and want to make them. I have an abundance of pablamo, red bell, green bell, shishito and jalapeño.
Anyone remember them?
Would you use all the peppers I mention above?
Should I use the water can or cold can method (jars)?
Olive oil or grapeseed oil. I have grapeseed and olive oil?
How would you make them?