Random Pictures.

[Worth1]

Originally Posted by efisakov

You probably sprinkled it with 5 to 10 spices to make it taste and smell like a king food.

I dont remember what I put in the pepper stuff I made a while back.
Okay I went back to post 1141 and looked and here is what is in it.

""what you see is the Manzano and Fresno chilies cut up and the seeds removed so I can save them.
You will also see the amount of chopping in the food processor with nothing else added.
In the bowl is where I added a little canning salt, lime juice, citric acid, asorbic acid, a pinch of sugar to off set the acid but not enough to make it sweet, powdered garlic, powdered onion, a dash of low sodiom V8 and olive oil to make it shine.""

No believe it or not sometimes less is more.
I was starving.
As for the Opossum did you know it is the only marsupial in the new world.

Worth

[efisakov]

I just love possum. Never had one as a pet. Just have a huge respect for the animal. Something about it.

[Worth1]

I stripped all of the remaining peppers today from the plants.
They are very sweet and hot.
More salsa is in order.
Worth
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[Worth1]

Well that didn't take long I have made the salsa already.
Just lime juice powdered garlic citric acid sugar salt and peppers.
I made a pot of black eyed peas last night and put some of the salsa on it.
Worth
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[AlittleSalt]

That looks good. And hot.

[Worth1]

I want to add that the reason I dont use vinegar in my salsa is because I like to cook with it and cant stand the flavor of vinegar in warm food.
All of the salsas I have made have stood up very well in the refrigerator and I have salsa fresco any time I want.
I cannot stand salsa with vinegar in it cols or hot.
I bet I dont come down with scurvy anytime soon.
Pickles belong on the side.

Worth

[Worth1]

Originally Posted by AlittleSalt

That looks good. And hot.

Salt surprisingly it isn't that hot but then I have been eating the hot %&ed manzano salsa for days now
The other day I ate the dried membrane of one and I thought I was going to die.
Worth

[efisakov]

What is this pepper? It looks so nice. Picture of them can be placed on the wall.

[Worth1]

Originally Posted by efisakov

What is this pepper? It looks so nice. Picture of them can be placed on the wall.

Jalapeno but I can never get them to get big.

Worth

[AlittleSalt]

Don't grow the TAM Jalapeno then. I've never grown or seen one over 2.5 inches long.

We bought a few Jalapenos the other day that were over 5 inches. I saved some seeds, but I'm thinking these may be a hybrid.

[Worth1]

Originally Posted by AlittleSalt

Don't grow the TAM Jalapeno then. I've never grown or seen one over 2.5 inches long.

We bought a few Jalapenos the other day that were over 5 inches. I saved some seeds, but I'm thinking these may be a hybrid.

These weren't labeled TAM I cant stand the things.
But they may have been because they just said jalapeno pepper.
I'm just about ready to save seeds from store bought jalapenos from Mexico.
Worth

[Worth1]

Coming up next will be something I have never seen or heard of but I can almost guarantee it has to be good.
A Blue Bell dutch chocolate milk shake made with coconut water instead of milk.

Worth

[Worth1]

Yes.
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[Zana]

The salsa looks good, Worth. Wish I'd had that many on the one surviving plant I had this year...but only got about a quart from it all season. Grrrr. Had better luck with some of the other peppers....but even those didn't produce enough for my liking.

Love the looks of that drink. Used to make chocolate shakes with coconut milk ice cream in Jamaica. Wow...yummmmmmm. Think I'm going to have to make more of the coconut milk ice cream now that you've got me thinking about it.

[MikeInCypress]

I grow Biker Billy & Mucho Nacho Jalapenos. Both are Hybids but grow 3-4 inches long and produce more than I can use. Mucho Nacho is sometimes available as a Bonnie Plant.

MikeInCypress