Wednesday, August 24, 2011
A Good Year for Peppers
I'm surprised by how well our peppers have done this summer compared to last year. Our Hungarian Wax peppers have been prolific and the Poblano plants are about 5 feet tall now. I'm hoping that it had something to do with how I fertilized them this year. One of my plants had succumb to disease but the rest have remained perfectly healthy.
Poblanos might just be at the top of my list of favorite peppers. I generally roast all of them on the grill, peel the skins and then store them in the freezer. They are primarily reserved for one of our all-time favorite recipes - a Roasted Poblano Pepper and Corn Soup. It packs some heat and is perfect on those chilly fall evenings. I'll have to post the recipe sometime soon.