When the seed catalogues roll into my mailbox, it’s the hot pepper section that I’m most excited to peruse.
Peppers varieties like cayenne and jalapeños, that are considered somewhat “mild” on the spectrum of hot peppers are what I gravitate toward growing. I like my crops to “work for me” or in other words, are versatile in the kitchen so I can use them in numerous ways. Fresh on pizza? Yep. Dried out and made into chili flakes? Definitely.Continue reading