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The pot full of Maui Purple Pepper plants I've kept going for years has been brought indoors for the winter. At this point they were loaded with ripe, red peppers that were just starting to dry up.
I picked the plants clean today, then tied them up and fertilized. I think doing this will cause them to start another round of blooms and peppers. In past years they've got full of blooms in January and peppers again about March.
Needing my capsaicin fix in many hot dishes through the winter, I pulled off the stems and ran these through an electric chopper - then I put the "mash" in a pint fruit jar for refrigerator storage. I chopped up about a thousand little peppers in all, and these will provide plenty of "heat" anytime I want it. Concentrated FIRE, but with very good flavor!
My 10 y.o. granddaughter helped with this project, and contrary to my advice she insisted on putting just one seed on her tongue. Twenty minutes later she was still complaining and guzzling ice water as I said "I told you that you really didn't want to do that". I guess experience is the best teacher. lol
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