I roasted all the peppers from my CSA share one evening... I soaked them in a water, vinegar and salt solution for several weeks,for some pickled peppers. Then I used to Pickled Peppers to make some hot sauces.
Bunch of your favorite peppers
Salt, Chopped Onion, Chopped Garlic to taste
Crushed Red Pepper Flakes, Optional
50/50 mixture of water and vinegar to cover peppers
Set oven to broil
Arrange peppers in a single layer in a baking dish
Turn peppers every few minutes until charred
Wearing Gloves, rub off the charred skins...
Rinse remaining bits of charred skin off
Roughly chop peppers
Place in a large jar
Add salt, chopped onion, and chopped garlic to taste
Cover with 50/50 mixture of water and vinegar
Add crushed Red Pepper, if you prefer your peppers really spicy
Give a good shake and let rest in the fridge for several days to several weeks. They should keep for quite sometime.... Use them as in, in sandwiches, salads and veggie dishes..or use them for hot sauces, dressing and vinegar..
Sweet rice, isn't really sweet, it's a Glutinous rice, meaning sticky (not with actual gluten). It cooks up a little like southern grits texture. It's great for eating with soup for a filling meal. It's also good for dessert type receipes and can be rolled into balls.
It can be pricey and hard to find. I bought it at a Japanese Market in town, you can locate it on amazon, if you can't find it anywhere else.
2 Cups Sweet Rice
4 1/2 Cups Water
2 Tsp Salt
2 Tb Butter
Cook over high heat till boiling.
Turn stove down to Med-Low and Cook for 15 minutes
Remove from heat and let rest for 15 minutes
Give a good stir before serving.
I put a pile in the middle of a large bowl and poured our soup around it. It was heavenly.