Thank you to all who gave me some great recipe ideas for all the peppers that are ripening for me now! My favorite was to make fajitas- we love Mexican and that’s a great way to use a lot of peppers.
I’m kinda disappointed in the Sweet Cherry Peppers, though- they are thick with seeds in the middle, so when you try to eat them whole, you get a mouthful of seeds- yuck. I was hoping to pickle them whole, but won’t be able to with all those seeds. I’m not looking forward to wrestling the seeds out of each of those little peppers, however. Hmm, now is about the time when I’m asking why I grew these. *smile*
The peppers are not the only thing ripening like gangbusters- this is what I did yesterday:
Dried the first batch of tomatoes. Ahh, the smell of drying tomatoes always makes me think of fall. And of course I’m going to dip them in vinegar and store them in oil, like I’ve always done- I love having these recipe-ready throughout the winter.
I also made another 5-1/2 quarts of Roasted Tomato Sauce. Now, that’s a smell that gets your stomach growling- I usually lick the spoon when I’m done filling the containers for the freezer, it’s that good. Since it’s so good, I’m doubly glad that it’s also one of the easiest sauces I’ve ever made. Do you have a favorite tomato sauce that uses garden tomatoes?
I loved some of the links last week that shared how you’re using garden produce- since we’ve got a lot (at least here in the West…), keep ‘em coming so we can find new ways to use it and preserve it!