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I've about quit harvesting sweet peppers. We've eaten, frozen, canned, and pickled all we can use and I'm just giving them away now. A friend came this morning and picked 5 WalMart bags full, and there's still lots of ripe ones left and uncounted green peppers on the plants. Thanks again for that spring pepper seed co-op, critter. These are all from that.
I volunteered to cook supper this evening and it turned out so well I'll share how I did it. We bought a pork shoulder roast a few days ago, and my wife seasoned it and cooked it all day in a crock pot. Then we pulled it off the bone with a fork for "pulled pork". So far we've had that with barbecue sauce, in sandwiches, in burritos with salsa, and in Chinese stir fry with veggies. There's all kinds of ways to use it.
For supper today I sliced up a couple of ripe Big Red bell peppers (it's still hard to believe my bell peppers did good this year) with four little Aji Dulce II peppers and fried them in olive oil until they were soft. Then I added some of the pulled pork and let that fry until it got browned, then added a can of pinto beans to the skillet and cooked that all together.
In a separate small pot I made "Tijuana style" salsa by boiling another bell pepper, 4 more Aji Dulce's, and a small onion (all chopped up fine) in a few cups of water. Then I added two (tiny but very hot) Maui Purple Peppers chopped fine, and some cilantro. Let that boil for about 15 minutes, and it's for dribbling (to taste) on the pork, peppers, and beans dish. We served it with rolled hot buttered tortillas on the side.
I dunno what you'd call it (Carne Puerco con Chiles y Frijoles?), but wow - that's good. We've sure enjoyed the peppers I've grown this year.
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