The chile patch produced a bumper crop this year and the plants were still blossoming well into the month of October. That's a rarity in the Mid-Atlantic states.
The last of the crop was processed on two days this week. There are 2 recycled pickle jars full of deep-fried chile peppers in the fridge now. One day this week the Cayennes and Kung Pao hybrids were fried and filled one jar. Those 2 cultivars have a similar appearance. Yesterday the Red Savinas, Serranos, and some Jalapenos were fried to fill another jar. Olive oil was used and some split garlic cloves were included. Some of these chiles are gonna be shared with neighbors.
For those of you who have an abundance of chile peppers from your garden, this is an easy way of processing them.
I had 3 of the Kung Pao hybrids in a sandwich yesterday. My forehead was dripping after a few bites.
In capsicum veritas!