It is pepper season; time to take advantage of the many varieties and flavors of peppers as well as the nutrition they provide. They are rich in vitamins A and C plus various other nutrients. While they can be enjoyed fresh, preserving the harvest of peppers from our organic garden is done by canning, dehydrating, freezing and fermenting.
Fresh peppers can be used in slaw, salads, salsa, spaghetti sauce, and for stuffed peppers.
Dehydrated Jalapeno and sweet peppers make a great addition to Mexican Cornbread.
Canned Jalapeno peppers can spice up your favorite chili recipes.
Diced frozen peppers make a perfect topping for your homemade pizza.
A Mediterranean condiment can be made with red bell peppers by the process of lacto-fermentation. In her book, Nourishing Traditions, Sally Fallon provides a recipe for delicious Pickled Red Peppers, preserved by lacto-fermentation, that is well worth the time it takes to make it.
Fresh Salsa, what a treat! Our favorite recipe follows.
1/2 cup cooked black beans
1/2 cup chopped onions
3 1/2 cups chopped red tomatoes
1 1/2 cups chopped green tomatoes
1/4 cup chopped sweet pepper
1 1/2 Tablespoons chopped fresh cilantro
1 1/2 Tablespoons chopped fresh parsley
1/8 cup apple cider vinegar
1/8 cup honey
6 ounces tomato paste
1 teaspoon red chili pepper
Mix all together and enjoy!