Recipe by Steven Satterfield
Demonstrated at Ponce City Farmers Market on September 24, 2016

Ingredients

For pickled peppers:

• 2 pounds of mix of sweet and hot peppers from Aluma Farm, Truly Living Well, Cosmos Organic Farm and King of Crops – 90% sweet to 10% percent hot
• 2 cups extra virgin olive oil
• 2 cups apple cider vinegar
• 2 cups water
• Kosher salt

For assembly:

• Herbed Sourdough from La Calavera Bakery — sliced into cubes or slices
• Arugula from Aluma Farm and Cosmos Organic Farms
• Chevre from Formaggio

Directions

1. Mix the vinegar and water in a large container. Set aside.
2. Heat the oil in a deep skillet over medium-high heat. While it’s heating, slice the peppers into thin rings, discarding seeds as you go.
3. When the oil is hot, drop the peppers in and lightly fry them 1-2 minutes. Do not overcrowd the skillet, so do this in batches.
4. With a slotted spoon, remove the peppers and drop them into the vinegar and water mixture.
5. When the oil in the skillet cools, add it to the vinegar mixture.
6. Refrigerate the entire mixture of peppers, oil, vinegar until ready to use. Stores up to one month in an airtight container in the fridge.
7. To serve, take the bread cubes or slices, top with arugula, chevre and pickled peppers. Use these on anything and everything!