What a variety of hot peppers from the farm today! HOT! HOT! HOT! Cherry bombs, chocolate and green Jalapenos, scotch bonnets, serrano, hungarian, ornamental, habanero, chili pepper…whew! To identify your hot peppers check out the photos at Hepworth Farms website.
Favorite recipes using hot peppers from your core group members:
Hot Pepper chocolate cookies– chewy chocolate cookies packed with a punch
Haitian Pikliz– a hot relish made with scotch bonnet peppers and cabbage
peppernut cookies – flaky butter cookies with flecks of hot pepper and cracked pepper.
Salsa can be made with any ripe fruit. In the summer make it with tomatoes, peaches, nectarines or mangos. Try with apples this fall!
1 peach cut into small pieces
1/2 medium red onion, finely chopped
1 Jalapeño pepper, minced (include ribs and seeds for a hotter taste if desired)
1 small cucumber, peeled and diced (about 1 cup)
3 Tbsp fresh cilantro leaves, chopped
3 Tbsp fresh lime juice
Salt and pepper to taste
Combine all of the ingredients in a bowl. Season to taste with salt and pepper. If the salsa ends up being a little too hot or acidic for your taste, you can temper it by adding some diced avocado. Serve with corn chips.