Last Wednesday, at the farmer’s market in downtown Milwaukee, in front of WE-Energies (the former home of my friend Cindy), I found these lustrous pimento peppers. What attracted me to them was their strong smell, in fact, I smelled them before I saw them. And then next to them were “half-sharp” cherry peppers which are actually about the size of tangerines. I had to buy them and now I have no idea what to do with them.
They are so beautiful.
2 Replies to “Now what?”
These are peppers in the same vein as bell peppers, yes? If so, then you can chop them up and use them for pasta. I've a wonderful recipe that I found ages ago in Bon Appétit for 3-pepper linguini with pesto that I still use to this day. tastebook.com/recipes/3124909-Three-Pepper-Linguine. If you don't like pesto, you can still use them with pasta ala oglio.
Perhaps you could stuff some olives…?