Wednesday, 22 April 2009
I know that jalapenos are usually green, but if you let them get ripe they become sweet and so easy to dry. This plant has produced quite a few this year and hopefully there are enough to get us through the winter. I dry them beside the fire and then keep them in a jar. Chris used these in his cooking quite often. A single red jalapeno added to a sauce or soup could make all the difference.