Time to start chopping and frying!
This is a harvest of señorita jalepenos. They are the mildest kind of jalepeno there is. I like them because you can eat them straight without them being too hot. Because they are not so hot you can actually taste the jalepeno flavor. It’s hard to taste it when you are over powered by the heat as with the more popular in store variety.
I will chop all these up and they will be fried in a pan with some butter and then stored in the freezer for later use in a variety of dishes.
Recipe
My very talented co-worker who decided to leave us and go on to more great and wonderful things left me a recipe the other day I thought I would share. I’ll miss you Amanda!
- Dice & saute your red peppers
- add diced onions & caramelize them if you like
- Add: honey, fresh chopped & diced garlic, fresh thyme, cinnamon & ground clove (all to taste)
- Serve as a sauce for chicken or pork – could also use as a glaze for a pork roast.
Gorgeous peppers! They’re PERFECT for shrimp with a kick or a semi-sweet n’ spicy sauce that goes great with chicken– can give you the list of ingredients on Monday. Have fun chopping and frying ;_
WOW, you have about 10 times as many as me (Mine are the HOT kind though, Fresno Chilis). I did have enough to make a nice big bowl of salsa though. And there’s more on the plant!