Saturday 17 August
Last Sunday at the potluck, our
neighbor Ed gave us a giant basketful of various chile peppers - jalapenos, red
cayennes, poblanos, and banana peppers - from his garden.
So making chiles rellenos out of
the poblanos was a natural decision. We
added one pepper from our own poblano plant - and when we had done them in our
usual way, we found that one pepper was REALLY spicy, while the others were
mildly hot. Wonder whether we're growing
a bunch of eyebrow-scorchers out there.
The traditional pepper-bed is our tomatillo
salsa, and even that got a dash of red banana pepper, for beauty and extra
snap.
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