Let's Get Dirty | All Blogs


Prolonging the taste of summer

By Penny Stine

What do you do when you've got tons of this?

These are the tomatillos that come up every year in this spot. I only planted them once, but they come back. And they produce like crazy. I've also got them in two other areas...

 

I tried experimenting with new peppers this year.

This is a fatalii pepper, which originated in Africa and is supposed to be the sixth hottest pepper in the world. When ripe, the seed catalog said they turn yellow. Mine turned orange. 

 

 

 

 

 

I forgot to take a photo of the orange ones before we used them for canning tomato/tomatillo sauce, so this picture will have to do.

Fatalii peppers have a flavor very similar to a habanero; so they're both kind of smoky, with hints of citrus. Also very hot. I have one habanero plant in my garden, too. 

 

 

 

 

 

The best thing about growing really hot peppers is that a little bit goes a long way.My friend and I made 26 pints of peach tomatillo salsa. We used a little less than a cup of chopped habaneros. 

 

We made 21 quarts of tomato/tomatillo sauce and used five fataliis. Our sauce was plenty hot. We hope it will remind us of summer every time we eat it. 

COMMENTS

Please Login or Register to leave a comment.

You are tougher than I am.  Good job!




Recent Posts
When Quality Matters
By Julie Norman
Thursday, August 21, 2014

Q&A With Drummer and Recording Studio Owner Taylor Riley
By David Goe
Thursday, August 21, 2014

Garden mysteries
By Penny Stine
Wednesday, August 20, 2014

Kersplash!
By Richie Ann Ashcraft
Tuesday, August 19, 2014

Sometimes second is best!
By Julie Norman
Tuesday, August 19, 2014


TOP JOBS




THE DAILY SENTINEL
734 S. Seventh St.
Grand Junction, CO 81501
970-242-5050
Editions
Subscribe to print edition
E-edition
Advertisers
Sign in to your account
Information

© 2014 Grand Junction Media, Inc.
By using this site you agree to the Visitor Agreement and the Privacy Policy