sometimes
my garden overproduces
at
the most opportune time
recently guests came up to the ranch for a visit
at an hour
which isn't quite lunch
while being
too early for dinner
the time of day where one begins to feel peckish
what to do?
what to do?
i went a bit spanish
using
the abundance of banana peppers
to
create a delicious and simple
addition to afternoon tapas
roasted banana peppers
as many banana peppers and other fresh (smallish) peppers you can gather
olive oil
sea salt
sherry vinegar
preheat oven to 400F. place peppers in large shallow pan. lightly coat in olive oil. roast until the peppers begin to blister and soften. remove from oven and immediately splash with sherry vinegar. sprinkle with sea salt.
serve warm or room temperature
simple
delicious