Started picking my peppers and storing for winter. Plants did great this year and there are so many more!☺
Cut in half (leave seeds in), pack in light olive oil, and refrigerate. I’ve done this for the last 2-3 years and find they last through to spring!
Great sliced in salads, diced in soups, eggs, potatoes – anything you want to bring some heat to. A truly flavorful, spicy treat.
L to R: habanero, ghost pepper, poblano.
TIP: Oil becomes spicy and can be used for salad dressing or cooking.
Bon appétit!
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