Gary, my next door neighbour is trying to teach me about peppers. He grows all kinds in his garden. I know nothing about peppers. I’m actually afraid to use them. Which one is the hottest? How hot? Will it burn my tongue? Should I take the seeds out before I use them? So much to learn.
This platter was pulled together in preparation for a taste test. I was going to sample them. The peppers have been arranged from the mildest down to the hottest. Hungarian Cherry, Black Jalapeno, a black hybrid, a yellow hybrid, a Cayenne, the short fat red one is called a Marzetti, and the three little ones at the bottom are Thai peppers. I chickened out.
Instead, I plan to dry them, using the same method as what I did with my cherry tomatoes (salt, pepper, garlic and peppers in a low heat oven 150 degrees for approximately 6 hours) After they are dried I will fill a mason jar with olive oil to hold them. I plan to remove the seeds before they go into the oven, but add them back into the mason jar with the olive oil. More goodness for our future sandwiches.
(Next time I write – my lips might be swollen – Homemade Botox) What a woos I am.
Dear Readers: Please forgive my vanity. I will end this blog with more pictures of my garden and its beautiful tomatoes – just because I am so proud to have grown these and you can’t post pictures like this in January.