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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. 

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