- Drying peppers for cooking. I am growing a variety of peppers this coming garden season, particularly for drying. Pasilla Bajio, De Arbol, Aji Colorado and the most versatile pepper in my kitchen, Poblano.
- Stringing peppers in my kitchen. One of my favorite YouTube channels, Dianxi Xiaoge, demonstrates two methods of hanging peppers. Not only do both methods save space, they add an interesting design element to your cooking space.
https://youtu.be/V7S2qRqIBhM - My focus this year will be on Puerto Rican and Central American cooking, if the dried pepper focus wasn’t a giveaway. A dear friend of mine makes the best rice I have ever had. Even with her recipe, I’ve been unable to replicate it. Arroz con Gandules. My suspicion is that her ties to that culture are the element I am missing. She is an amazing chef and person.
- Taking another step in my tolerance for spicey heat in dishes. I cook with hot peppers frequently, in particular Thai birds-eye peppers. My spouse, however, has a far greater tolerance for heat in his foods. If only to be able to cook and eat the same heat levels, it’s a worthy goal. I am inspired by many Asian dishes I’d like to try, yet the spice level is beyond my ability to enjoy them.
- Preserving my always bountiful pepper harvest. At the end of each growing season, I make taco sauce, hot sauce, pepper sauce my crispy eggrolls and pepper jellies. I would like to expand my preservation techniques.
~
Thank you for reading
The End
