Tuesday, February 08, 2005

Tequila-soaked pepper rings with candied lime rind

I got this idea in a dream - it was so good, I could taste it!

2 or 3 mild to medium large red peppers, sliced into thin rings (anaheims are good)
1 - 2 cups tequila

Blanch the pepper rings in boiling water until they soften slightly - a minute or two should be more than enough. (You can save the water for making flavored rice at a later time.)
Drop the pepper rings into a large (1 quart) mason jar, cover with tequila and put the top on. You don't need to seal it, just put into the fridge.

For the candied lime rind:

3 large limes
Juice from the limes
1 cup sugar
1/2 cup water

Carefully cut the rind off the limes using a vegetable peeler. Try to remove just the green part, the white is very bitter. Stretch out the peelings and slice thinly the full length, setting aside.

In a medium saucepan combine the juice, sugar and water, bring to a boil only after the sugar has fully dissolved. Boil until just before it threads from a spoon, remove from the heat and add in the rind.
Stir carefully, so as to not break the rinds. Remove the rinds from the syrup and lay out on a piece of parchment paper to crystallize.

Add both the candied rinds and remaining syrup to the mason jar containing the pepper rings and tequila. Cover and refrigerate until needed.