This week I harvested my first vegetables. Hungarian hot peppers, and folks, I have a lot of them. Somehow through the process of growing all of my vegetables from seed, caring for the seedlings indoors, potting them up, hardening them off outdoors, and finally transplanting them into their forever homes – I’ve made a big mistake. I have seven hot pepper plants, and sadly, zero bell peppers.
I had planned to put in two hot pepper plants and a variety of heirloom bell pepper plants, but somewhere along the process I must have mislabeled my seedlings. And in went just Hungarian hots. Umm I’m a moron, HA! But also, I was actually pretty bummed when I realized what I did. I just had such big dreams for my sweet peppers! But I guess hot peppers need some love too. So I hope you guys are down with spicy food.
What do you do with your hot pepper harvests?
I’m thinking a lot of preserving and pickling and lacto-fermenting will happen. Also a lot of roasting and whizzing into dressings like this herby spicy zesty one. I got the idea of adding a roasted hot pepper into my sauces, and vinaigrettes from Sara and her roasted jalapeno dressing she posted a while back. I’ll be making big batches of it all summer long. It’s the perfect amount of heat and brightness and tang. It’s great on this roasted cabbage, and it’s fantastic as a dressing on grain bowls, pasta salad and grilled vegetables.