The rainbow peppers and cherry peppers are coming on three years old! But they don’t look as healthy as the second year plants. Some of these eggplants I only just noticed as I was snapping 🙂
The onions have been curing for a while, I just couldn’t decided what to do with them so finally putting them in the fridge.
Besides onions, there are some cherry bell peppers from a plant that survived from last year, some jalapeño chili peppers, tomatoes, lemons and tiny eggplants I decided to harvest early.
Homegrown meals are the best!
Although these eggplants are pretty small, they weren’t apparently getting any bigger and I have made the mistake of waiting too long before until they were dry, seedy and not good too eat.
I only had to add chicken to these ingredients to complete the dish and served with it with quinoa. Yum!
Hopefully I will get many more eggplants this season!
These little firey peppers stayed on the the plant until they all turned red and started getting wrinkly before I realized I should do something with them.
As i had a big handful of homegrown peppers and no immediate use for them, I decided to make chili oil as they were too spice to add to food and this way I can enjoy their heat when every I want without worry about them going bad.
All I did was heat up some grapeseed oil in a pan, removed the stalks from the peppers, put the peppers in the hot oil for about/less than a minute. Waited for it to cool down, poured oil and peppers back into the bottle, and let it sit with the lid loosely replaced.
I did this a month ago and I think the oil is supposed to turn reddish but mine just has a small tint of red. It’s super hot already so I usually add it to homemade pizza or stir frys.
I probably used one cup of slightly dry whole peppers with two cups of oil. Maybe I will add more oil as more heat is released from the peppers. Wherever I got the recipe for the chili oil, I vaguely remember it saying to leave it to infuse for three months.
I read that the rainbow peppers were pretty tasteless and people grew them for the decorative value. Which is probably why I grew them too, just novelty and curiosity value.
I put three TINY peppers – two red ( they were size of tiny peas), and one purple pepper ( about half an inch long) into a pasta dish recently. I didn’t even bother cutting them up and threw them in whole. BAD IDEA!
I was on fire just from eating the little guys which so so tiny I didn’t even see them in my meal. Luckily I found the purple on and just stabbed him with my fork to put him aside… Even the juices on my fork made EVERYTHING I ate really spicy. These little suckers have serious heat. I love spicy hot food but these are so unbelievable hot. I could probably just use one half and inch pepper to spice up my entire dish.
So if anyone wants seeds, let me know! I can send anyone a whole pepper who is interested or curious! They grow REALLY easily – I bought six seeds on eBay and they all germinated over winter here in San Diego and kept growing over summer.