I love it when the peppers arrive at Farmer’s Market. I used to be quite undisciplined and get home with a wild salsa-making assortment, plus some to hang on a string to dry in the kitchen.
But my family is less enamored of peppers and does not agree that heat in a pepper is a good thing. So I have been developing discipline and trying to focus trips to the pepper stand on specific goals.
First of course is peach salsa. A good Walla Walla sweet onion and a collection of the sweet and mild peppers. I bring up the heat in just my serving with Tabasco which ensures the widest audience of eaters.
Then I learned to use the medium peppers, diced and dried, to make flakes to shake on pizza. Turns out, when you have a shaker of peppers on the dining room table there are lots more uses than pizza. I make a year’s supply of flakes (about a cup dried). I clean and dice the peppers then toss them into the food dryer. This year I got the peppers fire roasted at market first. I understand you don’t need to dice, just slice open and clean out but the drying takes longer – then you run the peppers in the food processor to flake.
Last year I tried making paprika. They sell the paprika pepper in a couple of heats, I go mild. I dice and dry like the pepper flakes above then toss into the blender until powdery. The bits come out in a range of sizes, I just pretend that I run a fancy restaurant and this is a feature.
This year I experimented with pepperochinos. I like them when I find them in salad bars. Krista was making refrigerator Dilly beans, and I guessed that the same technique would work. Cut peppers into bite-sizes and put in a canning jar with one cup white vinegar, one cup water, 1 tsp salt and 3 minced cloves of garlic and a tsp of last years pepper flakes. After a week this is pretty good, and not being heated by canning, the peppers are more crisp than commercial.