4 quarts elderberries, loosely packed 10 oz raw honey juice of 3 lemons
Bring to a simmer and cook for 15 minutes Strain using a mesh strainer into a glass container. Press the berry mash until all liquid stops running Put into fridge for up to 6 months or freeze in preparation for the cold/flu season
NOTE: If you use 'cooked' honey, drop the fridge life down to 3 months
Simple SHISHITO Pepper Cooking Instructions:
In a skillet on low to low-medium heat, add olive oil and peppers
Saute’ until slightly browned and skin is blistered. Temperature should be such that this takes 7-8 minutes. Salt lightly using Pink Himalayan sea salt (or equivalent). Flip each pepper.
Saute’ the second side as before. Salt again, lightly.
Remove from heat and salt to taste before serving as an appetizer
NOTE: This is the most simple and basic. You can grill, fry, etc. You can infuse the oil with garlic first. And then there are dips (sriracha aiolo is good to add some heat)