O God It Burns!


This is the take from my pepper plants this afternoon. 20 jalapenos (I gave five to a neighbor) and five super cayennes. I also have a habanero plant which has at least 30 peppers, which I will pick when they start to turn orange.

I have been making my own salsa since I first began harvesting peppers about a month ago, and lemme tellya, a jalapeno fresh from the plant makes a fine ingredient.

2 large tomatoes, diced
.5 of a large (tomato-sized) white onion, diced
1 good-sized yellow bell pepper. seeded and diced
1 can of corn kernels
2 regular, or 1 humongously heaping, tablespoons of finely chopped garlic
2 jalapenos and 1 cayenne pepper diced to about pixel-sized pieces
1 generous dusting of black pepper
1 light dusting of salt
1 light dribble of balsamic vinegar

Mix everything together and eat! Also good as a garnish over eggs.

In the same sense that any soup with beets as the main ingredient is technically borscht, any mix of chopped veggies that is predominantly tomatoes and hot peppers is technically salsa.

I think that next summer I will plant about a dozen pepper plants and maybe use some of them to make anti-personnel spray.

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