Guess what time it is? It's time for the DG County Fair! Now in it's sixth year, enter your blue-ribbon photos or mouth-watering recipes for a chance to win a gift subscription! Click here here to get all the details, dates and entry rules.
I meant that I was mailing hers in a few days, BUT - I will be starting mine next week. I'm taking a few days off next week to babysit my neighbors pets while the go to Daytona for the Anniversary Celebration at the track. What a perfect opportunity to start peppers and eggplants!
mmm...this caught my eye, because that is one of the requirements I have for the majority of my peppers - roastable. You can do it on the grill, in the oven, or on a special stovetop grill plate (maybe even a cast iron pan).
After I roast them (skin is blistered and sometimes black), I pop them in a paper sack for a few minutes to steam. When I'm doing a lot, which I hope I will this year, I just lay them directly on the oven racks and turn it to hot (like 400, I don't remember exactly, but not broil). After they've steamed, the skin will slip right off. I usually freeze them in small baggies inside a freezer bag as either sandwich/hamburger peppers (thicker and stayed whole in the peeling process) for chile, posole, soups, casseroles (chop and add with bits of prosciutto ham to mac cheese), and all the stuff kimmer said. This year I hope to can a few half pints if I can grow enough. It has to be done in a pressure canner (check time and pressure requirements).
So back on to what type - any New Mexico type, poblano (ancho is the dried version of poblano); I'm growing Pasillo Bajio this year at the suggestion of a local grower/nursery. Should be good for everything and not too hot or too mild.
PS No expert, hope others give more suggestions - I'd like to know too.
Sequee, When you grill them, do you skin them? The NM types seem to have tough skin when fresh, are the sweet peppers that way too? Non-bells, I mean? I do not like bells.