Pepper, peppers everywhere and some too hot to eat.
I have a crowded, crazily productive chunk of pepper plants. Only 8 in total, but they are yielding like mad. I’ve got some nice frying peppers, some nice red bell peppers, some kind of cool heirloom mild hot pepper, a nice heirloom sweet pepper and then two habeneros. The trick here in Connecticut with peppers is to (wait for it)…….. plant the things and then cross your fingers.
The growing season isn’t very long here, but neither is it too short. It’s a Goldilocks situation in that it may be just right. We had a moist summer, but it was warm. And these peppers are mad with life!
So, chop some junk up and make some salsa I say.
There are some awesome recipes out there. My friend and I opted for a fairly simple two-step approach.
Step 1: Uncooked. Chop up some fresh tomatoes, onions, peppers, a hot pepper, throw in some vinegar, salt, basil, cumin and whatever else you feel like. (Hint.. the more obscure the addition the better. Add some Honeycombs Cereal or some prunes or some curdled milk or some fur or whatever. When people love it you can say “Yep. It’s the secret ingredient that makes it so secretly special…”). Add it all to a bowl, mix it up and let it get cold. Eat it with, I don’t know, nacho chips. That’s clever.
Step 2: Cooked and canned. Chop up lots of tomatoes. Garlic. Peppers. Some hot ones…. watch it mister! Not too many hot habeneros! Some onions. Basil. Cumin. Cilantro. Cook it all. Add vinegar.. enough for canning action to kill the botulism. Add some salt and pepper. Sugar or honey a little. Cook. Can. Store. Eat. With maybe some nacho chips or something.