|Peppers picked October 29, 2014|
At the top are unripe green cayenne peppers and red ripe ones from the same plant. Then left to right are poblano peppers, green bell peppers, lots of green jalapeno peppers, cubanelle peppers, and last on the right are chuska peppers. Regarding hotness, the Scoville heat scale lists these peppers from least to hotter:
Green Bell 0
Banana 100 - 900, grown this year but not pictured
Cubanelle 100 - 900
The cayenne are about as hot as we need to go. A friend gave me a plant the I believe is a scotch bonnet pepper, over 100,000 on the scale. I am afraid to touch the plant or peppers!
I tried making hot sauce from the green jalapeno peppers, and it is worth a repeat performance. That recipe called for refrigeration, which I prefer to the work of canning. In any event, we need to eat a lot of peppers, or find ways to store them. Anybody have recipes to share?
Update 10/30/2014: A friend emailed me that a peck is two gallons. The critter keeper in the following picture is nearly 2 and 1/2 gallons, so I did pick a peck of peppers! Thank you Lee.
|Peck of Peppers|