tag:blogger.com,1999:blog-5850569928801636292.post5659700277875697479..comments2008-10-15T07:32:47.364-05:00Jallen Dragonhidehttp://www.blogger.com/profile/18022902251394382436noreply@blogger.comBlogger3125tag:blogger.com,1999:blog-5850569928801636292.post-78881824697034358552008-10-14T09:34:00.000-05:002008-10-14T09:34:00.000-05:00I like red peppers. Do you have any of those?deannahttp://www.blogger.com/profile/01966424321572834485noreply@blogger.comtag:blogger.com,1999:blog-5850569928801636292.post-32121060481597553372008-10-14T08:33:00.000-05:002008-10-14T08:33:00.000-05:00When we have a BUNCH like this, we like to quarter them and remove the seeds then deep fry them in lots of olive oil until they turn dark and soft... Occasionally we'd let a few turn blackish and crispy.. YUM It caramelizes.. Let cool and then salt to taste.<BR/><BR/>A Spanish delicacy! <BR/><BR/>It makes for a very good travel food- as it is even yummier when cold with crusty bread.<BR/><BR/>In fact, I'm packing Spanish Tortillas and these fried peppers in my cooler and I'm going to eat by the riverbank for lunch during my lunch break.. ;-)Jallen Dragonhidehttp://www.blogger.com/profile/18022902251394382436noreply@blogger.comtag:blogger.com,1999:blog-5850569928801636292.post-36305976571565082242008-10-14T08:03:00.000-05:002008-10-14T08:03:00.000-05:00Wow! Your pepper plants sure were prolific. Whatcha gonna make with them?Imperatrixhttp://www.blogger.com/profile/11748228447190366632noreply@blogger.com