My hot pepper plants have really started pumping out a ton of peppers. It was the same last year--they didn't do much all summer, then the major production started in early September and I was picking into the first two weeks of October.
The cayennes get dried then turned into red pepper flakes in the blender.
The small cherry peppers get pickled.
The larger Calabrese peppers get stuffed with provolone wrapped in prosciutto and refrigerator pickled using half white vinegar and half olive oil.
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