We were very blessed this gardening season with abundance of many crops but especially peppers. There are three varieties here, a Serrano, bell and thin walled sweet called Healthy. I got this idea of how to use the less than attentive peppers from a friend. Stem, seed and chop the peppers placing them in a pot. Add enough water to cover the bottom of the pan and set it to simmer for 20-30 minutes not letting it dry out. Stir in a little salt and puree in a blender. Use as you would tomato sauce (freezes well). We used the partial jar from this batch right away with Italian Sausage cooked then broken into crumbles. To this we added cauliflower rice and the pepper sauce for a very sweet tasty Spanish Rice like you have never had before. Sorry I did not get a photo of the finished dish, somethings just can’t wait.
For the record: Color of peppers is determined by the time left on the plant and degree of ripeness which is how it tastes. The redder a bell pepper the sweeter it is, the redness of a chili is how hot it is. Would you eat a green banana? SO why would you eat an under-ripe pepper that is green?
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