The Piper nigrum crop in the garden has come to life in the last few weeks . Thankfully – every twelvemonth – the bulk of the peppers seem to fall on about two to three weeks after the tomatoes have had their moment in the Dominicus .
I ’m not quite certain what we would ever do if they all reach at once !
So as presently our last jounce of salsa , tomato juice and pasta sauce have been filled and can – our attention turn to the pepper crop – and how to preserve them .
We grew a aggregate of 17 varieties of capsicum pepper plant in the garden and landscape painting this year , with 10 of them being hot , and one of which ( poinsettia ) we call just plain laughably red-hot :) .
California Wonder and Big Bertha Green , Red , Yellow and Orange Bell , Marconi , Italian Roaster , Mariachi , Pimento , Super Cayenne , Formosan Lantern , Jalapeno , Hot Banana , Cajun Belle , Cubanelle , Poinsettia and Sangria all incur their way onto the farm this year .
And all of them are now load up with peppers !
For some of the varieties – such as our blistering banana tree peppers – it ’s bare . They are grown solely as the main element for Mary ’s Hot Pepper Mustard . ( And unfortunately – the only recipe we ca n’t partake in – it ’s a family secret pass down through Mary ’s family 🙂 )
For the green peppers , and the red and yellow bell sweet peppers – freeze is the name of the game .
We slit them up and use a food rescuer to shrink - wrap them into arouse fry packet for enjoyment through the winter .
freeze out them whole takes up too much room – and quite frankly – the savor and grain of frozen whole bell peppers are never the same once freeze out .
Roasted Red Peppers – This was a recipe ( Roasted Red Pepper Recipe ) that Mary sport just a few week back – and is an excellent way to bask the flavor of your sweet red capsicum throughout the class .
They are fantastic in pasta dish of all kinds – adding acute garden savor .
Whether it ’s homemade jalapeno poppers , stuffed sweet heating plant Cajun Belles – or spicy stuffed mariachi pepper – we use many of our hot peppers to make some sea wolf appetizers as well as main dishes .
If you really like the hotness – you may leave more of the seeds and tissue layer in – but if you remove – you may really boil down the warmth of a discharge dish . Hot common pepper get their oestrus and give up from capsaicin , the substance located in the come pod and in the membrane liner of the pepper ’s inner walls .
If you remove that – you remove most of the heat energy ! See : Stuffed Cajun Belle Recipe
Jalapenos : The jalapenos have multiple uses . They are great to east refreshed and in salsa – but maybe the most flavoursome use is to fume and make our own chipotle pepper from our ruby cayenne pepper late in the season . See : Making Your Own Chipotle Peppers . Just leave your jalapenos to twist scarlet on the vine and you ’re quick to go !
We also make a sweet jalapeno recipe(Cowboy Candy)that is really good as a condiment on sandwich , hot dog or hamburgers – or even in chili !
My personal favorite is Jalapeno - Chicken Soup . Not only is it spicy and full of flavor – I avow that it can heal the unwashed frigidness ! :) . It was one of the first recipes we featured on the blog , and you may find it here : Jalapeno Chicken Soup Recipe .
So last but not least – when we have made everything we can suppose of and we still have century of peppers left – we make our own Madagascar pepper bit and pepper powder !
It is a great path to use up payload of Piper nigrum before they go unsound – and it ’s so simple to do ! you’re able to habituate them to make hot Madagascar pepper flakes , hot pepper powder , taco flavoring and even chili powder from your own dried hot peppers .
See : Making Your Own Hot Pepper Flakes And Powder . We also make enough to give away to friend and family that love the overbold capsicum pepper plant swot .
Happy Gardening – Mary and Jim
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