Friday, October 8, 2010

Growing Peppers, and a spicy treat

Well, I grew a few different kind of peppers this year, and will miss them during the winter. The plants are winding down now that fall is here.

The jalapeƱo is a great pepper. It's moderately spicy with a great flavor for pizzas, and mexican food. It's about 2,500 - 8,000 on the scoville heat scale.

The habanero, extremely spicy with a sweet "fruity" flavor. You don't want to eat these things straight, or you will be in pain. They are 100,000-350,000 on the scoville scale. But they are great mixed with other foods:

And the hottest chili in the world, the naga jolokia. I will probably dry these, and use crushed, since they are about 1,000,000 on the scoville scale. That's approaching pepper-spray strength.

I have found a great use for the habaneros. If you like Indian food or spicy food, you might like this recipe. It's a bit like a crunchy popcorn snack but would also be a great side dish.

Roasted Chick Peas

Drain 1 can of chick peas (garbonzo beans) and rinse in a large bowl. You can roll the beans against each other, and all the skins will come off. These float to the top and can be poured off through a strainer. You don't have to remove the skins, but I think they cook up a bit crunchier without them.

Put the chickpeas in a small dish. Mix with 1-2 tablespoons of olive oil, then sprinkle with:

Black Pepper
1-2 chopped Habanero peppers

Cook at 450 F, for 25 minutes.

No comments: