I recently made the beef goulash recipe from a recent SW magazine. One of the ingredients was a jar of flame-roasted peppers in vinegar "drained and chopped".
I followed these instructions, but found that the vinegar aroma from the peppers was very strong when the goulash was cooking. It was very tasty when it was cooked, but I could still smell and taste the vinegar.
So I would suggest that if you are using these peppers in a jar, that as well as draining them, you should rinse them carefully as well.
Other than that, I would highly recommend the recipe!
I followed these instructions, but found that the vinegar aroma from the peppers was very strong when the goulash was cooking. It was very tasty when it was cooked, but I could still smell and taste the vinegar.
So I would suggest that if you are using these peppers in a jar, that as well as draining them, you should rinse them carefully as well.
Other than that, I would highly recommend the recipe!