Mixed pepper appetizer with fresh tomato sauce and zucchini caviar

This spicy and piquant appetizer was and steel is one of the favorites in our family. My mom used to deep-fry the peppers in an old cast iron cattle, which she kipped especially only for frying the peppers. <br /> I like a very hot and fast method because it enables the peppers get the smoky flavor and in the same time prevent them from getting too soft and falling apart, but now days who would like the smoke and hot oil splatters in the kitchen? <br />To achieve the same taste and firmness I broil the peppers when I need a large portion or char on the stove top one or two. I also like to use fresh tomatoes for sauces in the pick of the season and make the sauce ahead because the ingredients all meld together. <br />

Oct. 1, 2021, 11:49 a.m.