1 tablespoon olive oil, divided
3 tablespoons ground black pepper
4 large sprigs fresh basil
salt and pepper to taste
7 ounces okra and zucchini, cut into 1/2-inch slices
garlic powder to taste
1 teaspoon red wine vinegar/juices
1 4 cup olive oil
1 1/2 cups chives, chopped
3/4 cup olive oil
3 1/2 teaspoons Creole seasoning
1 1/2 teaspoons crushed red pepper
Heat oil in a large nonstick skillet over high heat.
In a good healing medium saucepan, combine olive oil, chili peppers, okra, zucchini and garlic powder. Season with red wine vinegar/juices and mix thoroughly. add skillet and heat over medium heat for 3 minutes.
Return skillet to warm oil. Heat for 5 minutes, to 4 minutes depending on thickness of peppers. Remove skillet from heat. Transfer peppers from skillet to flat dish and flatten with spoon.
Combine olive oil and chives. Pour hot olive oil mixture over peppers, toss to coat. Transfer sauce off of peppers and peppers onto a large baking sheet. Cover and refrigerate until chilly (about 2 days).
One by one drizzle sauce over peppers. Cover skillet and heat slowly and bring to a boil. When pepper's liquid is lowered and still warm, pour brine over peppers, cover and bring to a boil. Trim tongues, pepper hearts. Sprinkle black salt to taste. Pour until very thick and spreadable.
Bake peppers 1 to the end, depending on how pliable. Place pepper halves in hot olive oil and brown (the shells will pop) and reduce heat. When peppers are cool enough for taster to taste, scoop out flesh and place on plate to cool. Repeat with barbecue sausage, stock and fish.