Hi- They are delicious on nachos (pickled) or in salsa/guacamole (fresh). My dad eats them raw with sanwhiches. He swears you build a tolerance to the heat. I like them raw/thinly sliced in a cheese sandwich.
I just pickled some last weekend, and it was EASY. I found a way to preserve them in jars without the hassle of 'processing' in a water bath. It is not only easier and safer, but the peppers stay crispy w/o all the heat. If you do pickle, i would use cider vinegar. I used plain white, and it was not as flavour-full as cider, i think. LMK if you need more info.
Of course my pickled peppers were not from 'home grown' peppers. Mine are hardly flowering! Can't wait to hear what you do! a
Hi-
ReplyDeleteThey are delicious on nachos (pickled) or in salsa/guacamole (fresh). My dad eats them raw with sanwhiches. He swears you build a tolerance to the heat. I like them raw/thinly sliced in a cheese sandwich.
I just pickled some last weekend, and it was EASY. I found a way to preserve them in jars without the hassle of 'processing' in a water bath. It is not only easier and safer, but the peppers stay crispy w/o all the heat. If you do pickle, i would use cider vinegar. I used plain white, and it was not as flavour-full as cider, i think. LMK if you need more info.
Of course my pickled peppers were not from 'home grown' peppers. Mine are hardly flowering!
Can't wait to hear what you do!
a
Thanks for the suggestions Ann - I will try them all and give you the verdict.
ReplyDelete