If you’ve been following along in my stories you know it’s been a pepper day!
Got these #jalapeños sliced (a mandoline makes it go fairly fast) and canned with apple cider vinegar, oregano, honey, salt, garlic, and black pepper. Perfect for winter nachos...
The spicy hot mix of reds got rough chopped by hand, (no cloves! figured the burn would help the old hands), then whizzed in the food processor before going into a half gallon mason jar with a few cloves of garlic, salty water poured to cover, a soaked and round cut piece of kombu seaweed at the top to hold down the purée, a weight, and then a venting top. It’ll go for several months at least...
I smoked red jalapeños for chipotles - it took about six hours. They ended up turning out too black, due to higher than necessary temperatures. Still taste very good! Smokey and a bit spicy. Next time I’ll aim for 140 F in the cold zone instead of 185.
After a hard day's' work, we recommend, you have glass of Pure Water, then relax with a small plate of: crackers, cheese, jalapeños with a small glass of Red Wine or Shloer before you prepare the evening meal. To your health and wellbeing.