Recipe: Cocktail salad with pickled chilies
Hot Salads
May 04, 2009
 Last year I harvested many green chilies, milder and more crispy than ripe ones.
My best experiment was the Pickled Peppers: I choose the chili peppers in the picture, different in shape and colour. As you can see, they look great, but remember that Jalapenos are the best choice for pickled peppers.
Some directions: cut off the stem, wash and dry the peppers, then put them in a jar. Fill with cider vinegar and wait a month.
With the last pickled peppers from last year, I prepared a simple salad. Meanwhile, new peppers are growing...
Cocktail salad with pickled chilies
Ingredients
some mixed salad of your choice
2 tbsp. cocktail sauce
2 tbsp. pickled chilies (Jalapeno...)
2 slices of Gouda cheese
Directions
Wash and cut the salad leaves into stripes.
Season with cocktail sauce and Gouda cheese cut into cubes.
Garnish with pickled peppers cut into slices.
 Read also:
Pickled Jalapenos
This goes to Mele Cotte who's hosting Weekend Herb Blogging.
This event was started by Kalyn's Kitchen and now it's handled by Cook (almost) anything at least once.
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