RED PEPPER COSTUME RECIPES

Steps:

• Process peppers, walnuts, oil, lemon juice, cumin, kosher salt, and garlic in a food processor until smooth, about 30 seconds.
• Unfold 1 pastry sheet on a clean work surface. Press seams with fingertips to smooth out. Spread half of red-pepper mixture over pastry, leaving a ¼-inch border. Fold in half toward you and press borders with fingertips to seal. Place on a small baking sheet; transfer to refrigerator. Repeat with remaining pastry sheet and red-pepper mixture. Refrigerate for 15 minutes.
• Meanwhile, preheat oven to 400°F with racks in upper and lower thirds. Line 2 baking sheets with parchment paper.
• Transfer 1 chilled pastry packet to a cutting board. With longest side facing you, use a sharp knife to cut 8 (½-inch wide) strips. Pinch short ends of 1 strip and twist. Tie into a loose knot, tuck in ends, and place on prepared baking sheet. Repeat with remaining strips and chilled pastry.
• Brush knots with egg; top generously with oregano, sesame seeds, and flaky sea salt. Bake, rotating baking sheets halfway through, until golden brown, 25 to 30 minutes. Let cool for 5 minutes. Serve warm or at room temperature.

Steps:

• Chop up the red peppers and onions. (It should be a fine chop and the pieces very small.)
• Combine all the ingredients into a large pot and bring to a rolling boil.
• Let boil for about 25 minutes then transfer to canning jars. If you are eating immediately, put in the refrigerator. If you are canning for later, make sure to follow proper canning procedures and seal at once in hot, sterilized jars.
• Chill before serving.