daily slice-of-life photo blog of a Gen-X dad
This summer, our Scotch Bonnet and Jalapeño plants have been giving us lots of peppers to eat. In fact there are too many for us, so I have been drying a lot of them out to use as pepper flakes. I am also going to try to make some chili crisp oil. I’ve found a few recipes that look good. We’ll see how it goes! 🌶️
More Scotch Bonnets for pepper flakes! I love a sprinkle or two on just about any food.
I’m not sure what variety the long red pepper is, but it’s sweet with just a hint of spice. We’ve had the plant since last year, but this summer is the first time it has produced peppers. It’s quite pretty, isn’t it?
The other three peppers are Scotch Bonnets. We’ll dry them and make them into pepper flakes. They’re the best!
Cute and 🔥!
I’m going to dehydrate these bad boys and make some chili flakes. Look out, taste buds! 🔥
This year, our pepper harvest is abundant! The early start seems to have paid off. Over the next few weeks, we’ll enjoy jalapeños, scotch bonnets, ghost peppers, Brazilian starfish peppers, and what appears to be banana peppers (although I’m not entirely certain). ️️️
I brought all our pepper plants inside when the overnight temperatures started dropping into the 40s F and now they are almost ready to harvest! I was a little sad that I had spent so much time all year caring for them only to have the heat and cold deny us a harvest, but it looks like we’ll get to enjoy a few peppers at least. Yay!
