Thursday, September 11, 2008
It's too darn hot
Hot peppers, that is, from our garden pots. Colorful they may appear, the fire resides inside. I tried a tiny piece of pretty orange pepper. Water, of course, is not the antidote for the heat, starchy things like bread are better at quenching the heat.
That said, I need a use for these. I could seed them and let them dry in the sun and grind them up for use in pasta.
Or cook them all down an add tomatoes and honey to make a fiery pepper relish to add sparingly to hot dogs or a pot of chili.
Maybe a salsa with cider vinegar, tomatoes, lime juice.
I can't say that I am for fiery heat, but just want a kick with great taste. There are many more on the vine, and I want to make the best concoction I can. But they are great looking, ripe and ready for some culinary magic...