My first pepper growing season has come to an end as the day temperatures reach 0°C.
Moving the pepper plants to the garage helped extend the season and let most of the peppers ripen.
Year totals per plant (the ones I counted, I kept picking the Jalapenos as they turned red so I don't really know how much I got from it…):
Cayenne: 278 peppers, 3200g + 46 (470g) green peppers
Habanero: 396 peppers, 1860g + 56 (225g) green
Zebrange: 148 peppers, 1680g + 34 (310g) green
Does anyone have suggestions on how to use the green cayenne and habanero peppers? Thinking I could just do a green sauce but any fun ideas would be welcome!
by az4547
Dining and Cooking