Best Spicy Pickled Peppers Recipes
SPICY EGG SANDWICH WITH SAUSAGE AND PICKLED PEPPERS
A sausage patty topped with feta, cilantro, sweet, piquant pickled peppers, and a sunny-side-up egg make for a hearty sandwich that's perfect for brunch, lunch, or dinner. You can find Peppadew peppers at olive bars at most large supermarkets, or check the condiment aisle, where they're sold jarred.
Provided by Mindy Fox
Categories Sandwich Soy Free Sausage Butter Egg Mayonnaise Feta Muffin Pepper Cilantro Father's Day Brunch Lunch Breakfast
Yield 2 servings
Number Of Ingredients 11
Steps:
- Using damp hands, form sausage into two 1/4"-thick patties.
- Heat a large cast-iron skillet over medium-high until hot. Cook patties until golden brown on bottom side, about 2 minutes. Turn and continue to cook until other side is browned and cooked through, 2-3 minutes more. Transfer to a plate. Wipe out skillet.
- Heat butter over medium in same skillet until melted. Cook eggs, undisturbed, until whites are set, edges are golden, and yolks are still runny, 4-5 minutes. Season with salt and red pepper flakes (if using). Remove pan from heat.
- Spread harissa on 2 muffin halves. Top with feta, patties, eggs, peppers, and cilantro. Spread mayonnaise on remaining muffin halves, then close up sandwiches.
SPICY EGG SANDWICH WITH SAUSAGE AND PICKLED PEPPERS
A sausage patty topped with feta, cilantro, sweet, piquant pickled peppers, and a sunny-side-up egg make for a hearty sandwich that's perfect for brunch, lunch, or dinner. You can find Peppadew peppers at olive bars at most large supermarkets, or check the condiment aisle, where they're sold jarred.
Provided by @MakeItYours
Number Of Ingredients 11
Steps:
- Preparation Using damp hands, form sausage into two 1/4"-thick patties. Heat a large cast-iron skillet over medium-high until hot. Cook patties until golden brown on bottom side, about 2 minutes. Turn and continue to cook until other side is browned and cooked through, 2-3 minutes more. Transfer to a plate. Wipe out skillet. Heat butter over medium in same skillet until melted. Cook eggs, undisturbed, until whites are set, edges are golden, and yolks are still runny, 4-5 minutes. Season with salt and red pepper flakes (if using). Remove pan from heat. Spread harissa on 2 muffin halves. Top with feta, patties, eggs, peppers, and cilantro. Spread mayonnaise on remaining muffin halves, then close up sandwiches.
SPICY PICKLED PEPPERS
We pickle Fresno chiles (also called red jalapeño peppers) for the pasta dish Fiorentini with Guanciale, Tomato, and Spicy Pickled Peppers (page 203). It seemed silly to have you pickle just enough peppers for one dish, since they will keep, refrigerated, for at least several weeks and probably much longer. Slice the peppers and add them to grilled cheese or sliced meat sandwiches, or use them in place of the roasted peppers on the pizza with White Anchovy, Tomato, and Spicy Fresno Chiles (page 139) or the Spicy Salami, Mozzarella, and Fresno Chiles pizza (page 140). If you can wait, the peppers are even better a few days after you make them.
Yield makes 1 quart
Number Of Ingredients 7
Steps:
- Combine the vinegar, honey, juniper berries, cloves, peppercorns, and bay leaves in a medium saucepan and bring the liquid to a simmer over high heat. Reduce the heat and simmer the brine for 10 minutes to meld the flavors. Add the chiles and increase the heat to high to return the brine to a boil. Reduce the heat and simmer the chiles until they soften slightly but still hold their shape, 4 to 6 minutes. Turn off the heat and set the chiles aside to cool in the brine. Use the chiles, or transfer them, along with the brining liquid, to an airtight container and refrigerate for up to several weeks.
SPICY PORK CHOPS WITH PICKLED PEPPERS
Number Of Ingredients 8
Steps:
- 1 In a large heavy skillet, heat the oil over medium-high heat. Pat the chops dry with paper towels then sprinkle them with salt and pepper. Cook the chops until browned, about 2 minutes, then turn them over with tongs and brown on the other side, about 2 minutes more. 2 Reduce the heat to medium. Scatter the garlic slices around the chops. Cover the pan and cook 5 to 8 minutes or until the chops are tender and just slightly pink when cut near the bone. Regulate the heat so that the garlic does not become dark brown. Transfer the chops to a serving platter and cover to keep warm. 3 Add the sweet and hot peppers and pickling juice or vinegar to the skillet. Cook, stirring, for 2 minutes or until the peppers are heated through and the juices are syrupy. 4 Stir in the parsley. Spoon the contents of the pan over the chops and serve immediately. From "1,000 Italian Recipes." Copyright 2004 by Michele Scicolone. Used with permission of the publisher, Wiley Publishing, Inc. All Rights Reserved.
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