[Worth1]

Originally Posted by Father'sDaughter

My peppers were at a good point last Monday so I divided them into smaller jars and tucked them into the fridge. I pulled one out today to try again and they are much better now that they're chilled. Crunchy-tender with heat and a lot of flavor. I'm considering draining some and marinating them in olive oil with more seasoning, then serving them with a hunk of sharp provolone tucked into them.

Today I finished stripping the last of the peppers off my plants so I could pull them and get the garlic and shallots in the ground. I made mash out of the still green Serrano peppers and the mostly ripe tobasco peppers.

When I was done, I looked at the big pile of Aji Amarillo Grande peppers which never got a chance to completely ripen to yellow, and decided I might as well go ahead and mash them as well and see what I get.

HOOKED!!!
Worth