I actually plan meals around these little guys. I eat eggs in the morning JUST so i can eat them. I put them on pizza, grilled cheese, pot roast, EVERYTHING. The best part is that they’re still spicy but not melt-your-face spicy. Just do yourself a favor and do this whole project outside on a picnic table. Dealing with bulk hot peppers inside is NO JOKE.
Ive tried all of these either solo or in different combinations:
- Jalapenos
- Hungarian Wax Peppers (<My favorite)
- Chili Peppers
- Poblanos
Directions:
- Cut peppers in half and take out seeds
- Dice up into small bits (these will eventually be atop your food so decide on your desired size that way)
- Put all the diced peppers in a mason jar and fill with Distilled White Vinegar.
- Thats it! Store in fridge. They mellow after a couple days and honestly we eat them for months.
the pear and plum 