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Winter is coming fast I think, the daylight is gettin shorter. This was the last of my peppers that turned red. Only two varieties, Japs and Garden Salsa's. Just viewed 1894's thread, KNEW I should have gotten some Poblano. Oh well, next year.
Cut in half, mostly Garden Salsas, only a few Red Japs left over.
Once again, failed to wear rubber gloves that I BOUGHT last week just for this cuz last time my hands hurt like hell.
Used two pans of Mesquite on the Big Chief and let them go into the morning. Were totally dry.
The smell is fantastic. In fact, this was the only time that the wench didn't complain about the smokey smell.
Got these stuck in a 1/2 Gal mason jar sealed with that fancy shmancy new food saver jar sucker thingy that MichChef turned me onto.
I also grabbed the last of my maters and making about 10 more pints of the house salsa. I varied the recipe slightly to incorporate a few of the smoked peppers. A whole new dimension. Didn't take many, only four to bring a really good smoky flavor to it.
Well that's it, thanks for lookin......Got a chit load of still green Garden Salsa peps and a few Japs. Not sure yet what I will with them. Maybe dice and dry and save for sausage fillers.
Cut in half, mostly Garden Salsas, only a few Red Japs left over.
Once again, failed to wear rubber gloves that I BOUGHT last week just for this cuz last time my hands hurt like hell.
Used two pans of Mesquite on the Big Chief and let them go into the morning. Were totally dry.
The smell is fantastic. In fact, this was the only time that the wench didn't complain about the smokey smell.
Got these stuck in a 1/2 Gal mason jar sealed with that fancy shmancy new food saver jar sucker thingy that MichChef turned me onto.
I also grabbed the last of my maters and making about 10 more pints of the house salsa. I varied the recipe slightly to incorporate a few of the smoked peppers. A whole new dimension. Didn't take many, only four to bring a really good smoky flavor to it.
Well that's it, thanks for lookin......Got a chit load of still green Garden Salsa peps and a few Japs. Not sure yet what I will with them. Maybe dice and dry and save for sausage fillers.
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