Build a campfire or prepare a charcoal grill and allow the fire to burn until it has accumulated a bed of coals. Nestle onions into the hot goals and pile coals up on the sides and on top. Roast until blackened and tender, about 15 minutes. Turn onions, rebury them, and cook until the onions begin to leak juice, another 10 to 15 minutes. A bamboo skewer inserted into the center should easily slide in. Place onions in a bowl, cover and allow to cool. Place red pepper on the coals; cook, turning often, until charred, about 10 minutes.

Peel the blackened skin off the onions and scrape the charred black bits off the red pepper. Finely chop onions and red pepper. Combine in a bowl with parsley, and season with salt, black pepper, and cayenne pepper to taste. Toss sherry vinegar and olive oil in with relish, cover and refrigerate for 1 hour.

I' m a frustrated engineer who was forced to drop out of school when the money ran out. I work in whatever job is stupid enough to hire me, and hope it offers me the free time to pursue my dreams of getting a degree from a tech school ( I figure that college will take too long because I go part time) . Anything I can dump in a slow cooker, and stuff that' s easy but looks like it isn' t Dad' s " Slop- In- The- Pot" and my brother in law' s mastery of several slow cookers for a party.

Both of these MEN taught me a lot! How to prepare dry beans: Fill a GLASS jar about a quarter full of beans.

Boil some water until it' s going gonzo in the pot.

Fill the jar with the beans full of the boiling water. Put the lid on the jar ( obviously, you' re going to have to be careful) .

Put the jar in the sink in case it doesn' t seal. If that' s the case, use the beans the next day. If it does, the beans will keep for a while, but I' ve never kept a jar until it spoiled. I made stuff other people wouldn' t eat, but never anything I couldn' t eat myself, so there have been NO tragedies.

These were excellent! My husband actually commented the next morning again about how good they were. I did change a couple things.

First I did not have any pepperjack cheese, so we just used mozzarella.

Secondly, since some reviews said it wasn' t really that hot I mixed my chicken ( just boiled) with a little bit of butter and hot sauce and let it soak for a while and then followed the recipe as stated. They weren' t too hot ( or too hot sauce tasting) for my liking and perfect for my hot sauce loving husband! Thanks for a great recipe!