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Goin way quicker than past times. Red, org, yel bell peps and a pound of jalapeños. Cut ends and trim, then slice thin longwise on what I suppose is a skin-remover for taters and gourds. Good n consistent so far. End product is peppers in the shape of super long-cut cabbage, with a bit of vinaigrette. Ultimate hot dog topping, works doin hot dog day tomorrow.

Goin way quicker than past times. Red, org, yel bell peps and a pound of jalapeños. Cut ends and trim, then slice thin longwise on what I suppose is a skin-remover for taters and gourds. Good n consistent so far. End product is peppers in the shape of super long-cut cabbage, with a bit of vinaigrette. Ultimate hot dog topping, works doin hot dog day tomorrow.

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[–] • 2 pts (edited )

Sounds killer

You ever try roasting the peppers with olive oil as a method to enhance flavor and remove the skins (skins will peel right off after roasting)

[–] • 1 pt

I haven’t, these are just slices of raw peppers. The de-skinner whatever just makes the slices incredibly consistent

[–] • 1 pt

Your "skin remover" might be a mandolin

https://www.cookinglight.com/cooking-101/why-you-need-mandoline

[–] • 1 pt

Nah I have down this slaw on a mando tho, was ok.

[+] [deleted] • 1 pt
[–] • 1 pt

Need to see pic of that, sounds awesome.

[–] • 0 pt

Didn’t get a pic before it was gone… shame

[–] [deleted] • 1 pt

sounds delicious.

[–] • 1 pt

Turned out very good, was well received for sure.

[–] • 1 pt

Righteous. I make something very similar called Pikliz.

[–] • 1 pt

Just looked up pikliz... I'm making that ASAP.