Recipe by Steven Satterfield
Demonstrated at Ponce City Farmers Market on September 24, 2016
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
- Herbed Sourdough from La Calavera Bakery — sliced into cubes or slices
- Arugula from Aluma Farm and Cosmos Organic Farms
- Chevre from Formaggio
- Mix the vinegar and water in a large container. Set aside.
- 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.
- 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.
- With a slotted spoon, remove the peppers and drop them into the vinegar and water mixture.
- When the oil in the skillet cools, add it to the vinegar mixture.
- Refrigerate the entire mixture of peppers, oil, vinegar until ready to use. Stores up to one month in an airtight container in the fridge.
- To serve, take the bread cubes or slices, top with arugula, chevre and pickled peppers. Use these on anything and everything!