Hey doc. You could use them to make flavored balsamic vinegar's? Two peppers to each bottle. I.e one bottle with citrus zest and pepper, or even use raspberries and the peppers. Another idea is use plum and soy sauce with them and bottle them up for a hard kick with your next Chinese dish? They'll preserve better and last for ages in the fridge that way? You are braver than me if you eat them all in one go though. That'll probably have you blasting off the porcelain launch pad with max propulsion for days. lol
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Good suggestion. I've never tried a spicy vinegar. (Does that exist?)
I like the whole Asian direction.
Mmmm. now I'm getting hungry.
Oh yeah it does. The sugar content in balsamic makes it amazing to cook with as well. Sticky ribs, chicken, beef strips, the lot. Adding citrus zest also adds a whole new dimension to the flavour as well. :)
Oh yea. I can see where this is going. I'm going to have to try this.
Just say ribs.