Martha Stewart Living - - Everyday Food -

Pre­served pep­pers en­liven dishes long af­ter their fall har­vest. Hot-pep­per rel­ish (top left), made from chopped fresh chiles, sugar, and cider vine­gar, tastes amaz­ing mixed into mayo, burger pat­ties, or dev­iled eggs. Whole pick­led pep­pers are great for Bloody Marys, soups, and stews (and have less sting than sliced, since the skin hasn’t been punc­tured); sliced ones give sand­wiches, pizza, or scram­bled eggs a jolt. And pep­per-mint jelly (far right) bright­ens meats and rich fishes like sal­mon and sword­fish. But the eas­i­est way to make pep­pers last is to hang whole ones to dry on a string, like so, then crush a bit over pizza, or toss pieces into Szechuan stir-fries.

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