Monday, September 28, 2009
We had a bumper crop of peppers this year - far more than we could actually eat as they ripened. To enjoy the flavor of fresh home grown peppers in the cooler months, we grill them. Once grilled you just peel off the skin, put them in a jar with olive oil and take a few pieces here and there as you would pickles.
*Warning: If you are grilling hot peppers such as scotch bonnet or habeneros, please, please, please use surgical gloves to handle them. Otherwise, you will stay awake all night having vivid fantasies of going to the emergency room to beg a surgeon to amputate your hands for relief. Seriously.