November 11th, 2010

toasted

Avery Island West

I was looking at the handful of "zombie peppers" mentioned in yesterday's post that were sitting on the kitchen counter and realized that I had another bunch sitting in the fridge from last week's final harvest. What was I going to do with so many jalapenos?!? Since I had an empty pint canning jar, I decided to make another batch of pickled peppers. The peppers were pretty small so even though I had a few dozen, they would not fill the jar. I decided to add in some carrots to make a mix like you might get at a Mexican restaurant. I parboiled the peppers and carrots for a few minutes in the brine mixture. Wow! The whole house started smelling like the Tabasco factory which we had visited earlier in the year. While I was scooping out the veggies from the pot I got a faceful of steam. While it smelled delicious it also caused me to burst into tears. I have heard about pepper spray for bears! So now I'll just have to wait and see how they come out. This was my 3rd batch this year and I used slightly different techniques for each.

I was just reminded about that "Simpsons" episode where Marge becomes a cop and scolds Homer for using her pepper spray on his burrito. Mmmmmm. Arrestingly delicious.