Last year, right before the first frost, we pulled all of the pepper plants out, dried the fruit, and ground up the hot (and sweet) peppers in a coffee grinder. We ended up with four 4-ounce jars of hot pepper: two extra-hot, one medium (or, rather, fairly hot), and one fairly mild.
It took about two months to finish off the extra-hot jars. So this year I put in an entire row of hot peppers. Unfortunately, they didn’t all make it and I ended up purchasing more at Gordon’s Greenhouse this spring.
I’m still not sure that we will have enough at the end of this year, but the hot peppers are now starting to ripen for us to use them fresh every day.
Pictured above is a Santa Fe Pepper (Gordon’s Greenhouse), a Czechoslovakian Black Pepper (saved seeds from 2007!), and a Fish Pepper (Gordon’s Greenhouse). Both the Santa Fe and Czechoslovakian Black peppers are fairly hot; the Fish Pepper was actually quite sweet, which I believe is due to it being over-ripe (red).
They looked so cute, all the same size, I had to take a picture of all three together. For comparison, here is the size of the peppers next to a bottle cap:
Looking forward to many spicy meals, and eventually chili to end the summer with!