It is as if the peppers are trying to make up for the poor zucchini and cucumber harvest this year. As always, I start cutting off all bell pepper blossoms in early August so the plants put their energy into the peppers that are already there, and I don’t end up with oodles of tiny green peppers at the onset of frost in October.
A bumper crop of bell peppers is not a problem – I freeze them and use them all winter long for various dishes and my Red Pepper Spread. But what to do with all those jalapeños from one single plant? After I used them for salsa, and froze and dried some (they are not turning red as expected), I was running out of ideas, especially since my husband does not like hot foods. Then I found a fabulous recipe for Bread and Butter Jalapeños. After I tried the first bite I instantly regretted that I had only made half the recipe. They were gone in a few days. I even ate some straight out of the jar, something I usually never do. Now I am collecting all the jalapeños for canning a large batch.
Yesterday I felt a slight disappointment rising when there was only a handful of jalapeños, and was reassured seeing plenty of more growing. Interesting how one great recipe can make you change your perspective.