2/B or not 2/B
Well-known member
Since I contribute very little to the gardening efforts around here, I don't try to decide what gets planted. But geesh, we've had hot peppers coming out of our ears this summer. That's winding down now, but I finally figured out a good use for them.
I like to let them get red and ripe. We have jalapenos, serranos, cayennes, bells, and some anaheim type. The tomatoes are for flavor and to mellow the heat.
Here's how they look after roasting at 400 degrees. I rotate the pan and flip the peppers a few times until they start to brown but not get too black.
I let them cool a little and then remove the stems and peel anything that's easy. Same with the seeds. The little ones don't get peeled or seeded, they just go in as is. Add some salt, garlic, cilantro and lemon. I would have roasted some onion too but we didn't have any. Stick blender is a handy tool in the kitchen.
Each batch makes two jars, hot as fire! It's more of a chile sauce than a salsa, but the more tomato you add the milder it becomes. Keeps well in the fridge too.
I like to let them get red and ripe. We have jalapenos, serranos, cayennes, bells, and some anaheim type. The tomatoes are for flavor and to mellow the heat.
Here's how they look after roasting at 400 degrees. I rotate the pan and flip the peppers a few times until they start to brown but not get too black.
I let them cool a little and then remove the stems and peel anything that's easy. Same with the seeds. The little ones don't get peeled or seeded, they just go in as is. Add some salt, garlic, cilantro and lemon. I would have roasted some onion too but we didn't have any. Stick blender is a handy tool in the kitchen.
Each batch makes two jars, hot as fire! It's more of a chile sauce than a salsa, but the more tomato you add the milder it becomes. Keeps well in the fridge too.