I brined some hot cherry peppers. never did anything more than pouring brine out 2 years ago and filling with vinegar.
thinking of tossing out as discoloring.. that was katrina year. yikes....
brat seasoning, less nutmeg, corinder, and allspice, more pepper.
And more Salt and maybe a binder filler. Certainly needs 1/4 lemon juice per 2 lbs also.
And greek yogurt or feta.
Link I sorta followed. Plus in touch with spice guys about shawarma for the masses....http://foododelmundo.com/2010/05/12/sha ... mashwarma/