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Aleppo Peppers Lynne loves to season foods with aleppo peppers. Similar to ancho chilies, but with more heat, these moist little nubs from the Middle East taste sweet and wonderfully fruity. We think a little bag of aleppos tied up with some festive ribbon makes a fine gift for cooks and non-cooks alike. Attach a card with ideas for using the peppers. Lynne likes them in chicken and egg salads, sitrred into take-out hummus, and sprinkled over cooked things. Fork some into a baked sweet potato. And a combo of olive oil, aleppos and coarse salt turns ordinary steamed broccoli into ambrosia. Here are some online sources:
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