What kind of peppers did you use? As mentioned, I think vinegar cherry peppers are the ticket with this dish (at least with the versions I have had)
The video was cool. He uses BG peppers which I like and they have a strong vinegar profile. I like his recipe a lot. I’d personally go with crumbled sausage, but his take on it would resemble mine, minus the pasta. I need to try to make this one day.
I saw you said frying peppers but just wondering what you used. To me this dish revolves around tangy vinegar. I think that’s the backbone of the murphy style flavor.
