We've also been taking peppers to the produce auction. Our second picking was over 60 pounds of assorted serranos, sweet spot bananas, cayennes, spanish spice Italian-style roasters, and mucho nacho jalapenos. The pepper patch is also producing lots of sheep nose pimentos and paprika supremes. There will be kung paos very soon too. The tabasco, ancho, and habaneros are not yet ready, but boy are they loaded.
I roasted some of the pimentos last week. Oh. My. The flavor was incredible. I froze that batch and may do some more that way. The only drawback is it is pretty time consuming to pick all the skins off once they are roasted. But the flavor is so worth it! We dried a bunch of the paprika supremes and will have plenty of fresh, smoky paprika to enjoy this winter.
It sounds like a lot of work, but honestly, I love growing hot peppers and drying them. From the first sniff of freshly ground cayenne I was hooked. There is so much more aroma and flavor in our home grown peppers. I was amazed at the difference from store-bought spices. I now make all of my own chili powder, and starting this year, paprika too!
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