Paparul Crushk

I read the same article Jeanne did. It really brought back memories. I tried to order the peppers from the website the article mentioned but no luck. Sooooo, I bought the dried red Anaheim peppers and gave it a whirl with them. They where/are really to dark and thus once they hit the oil get even darker. Not bad, but not what I recall them tasting like.

I discussed the how-tos with Aunt Rose and tried again with some different peppers. Although they came out better, the frying intensified the heat of them so much my boys and I where wrecked. May be only a memory, but its a strong one.

Update:
For more information about paparul crushk, please visit http://romeocucina.blogspot.com/2010/06/fried-italian-peppers.html.