Took out the last of the pepper plants today - and harvested ten pounds of six varieties. The day was spent roasting Anchos, Round of Hungary and Corno di Toros, freezing chopped bell peppers and canning banana and jalapeno peppers. I tried a bread and butter jalapeno recipe and ended up with six pints- am hoping the sweet and hot flavors will be an interesting accent. We had two of the roasted Anchos with melted cheese with our tortilla pie dinner - their smoky hot flavor was fabulous!
Quick and Frugal Stocking Stuffers
1 day ago