This is my entire chili pepper haul for the year. Two big bowls. That’s a lot of heat.
I had been leaving them on the plants as long as possible, letting them grow while playing chicken with the frost.
I heard from my dad the other night that I had to bring them in. My dad’s the weatherman in the family, and when he says it’s too cold for my peppers, I listen. Old Italians just know this kind of thing. So I headed out at 11 at night with a flashlight and came back with this stash.
I have a few different varieties. I don’t really pay attention when I buy the plants, just choosing randomly. It seems to work out. There’s some jalapenos in there, and some Italian and Thai chilis. And some miscellaneous.
Here’s a fun kind. I think my mom got these seeds from a second cousin. That’s the kind of thing old Italians do – trade seeds. I have no idea what kind they are – it’s sort of a surprise variety. Cute, though, aren’t they?
Here’s my entire harvest from 2 years ago, the first year I tried to grow them. I’m getting better, aren’t I?
We’ve already grilled some goat-cheese stuffed jalapenos, like this recipe that Nad made. They’re not too spicy if you take out the seeds, and delicious with the goat cheese. A perfect appetizer when dinner’s running late and you need something quick.
Now what am I going to do with all the rest of these peppers? Maybe one giant batch of red pepper jelly? Enough to give away to everyone at Christmas? This will be my second try at making red pepper jelly, and I can avoid the mistakes of my red pepper jelly ordeal of 2 years ago. Maybe I’ll keep it simple, and use this recipe for Hot Pepper Jelly With Tequila. That way, at least I’ll have a good time cooking it up.
What do you think? Any ideas?