On Tue, 8 Jun 2010 17:10:05 +0200, "ViLco" >
wrote:

>Lou Decruss wrote:
>
>> So for the first step I ran 1 pound of serranos through the slicing
>> blade of the FP.
>>
>> I loaded them in the chute so I got mostly rings and not strips.
>>
>> http://i50.tinypic.com/2vuzv2v.jpg
>
>I never thougth of hot giardiniera but it makes sense, indeed!
>
>> http://i45.tinypic.com/2njlyqc.jpg
>>
>> If this turns out it's going to be even cheaper than buying the stuff.
>> The peppers are only $1.59 a pound and that's the most expensive item.
>
>Hey, did you use just peppers? There's something very similar in many
>regions of southern Italy. They use oil and add some garlic cloves and
>fennel seeds, it's wonderful. Yours is a crossbreed between that and
>giardiniera, interesting recipe.

Yup. Just the peppers and what you describe is probably where this
originated. Italian Immigrants came up with this in the 1920's.
Vinegar is not the predominant flavor but it seems to do some magic to
the peppers.

And yes it is wonderful and I like the fennel addition. Thanks for
the encouragement from a land far away!

Lou