There are lots of ways to enjoy a hot pepper. Fresh peppers are great to add to your dishes but dried peppers can bring you some good flavor when fresh peppers are out of season. Dried peppers can be ground up into a powder for use in cooking. I enjoy throwing a couple hot peppers into our fall chili recipes. I usually dry them whole then put them in a jar to use as needed. I'll write more about drying hot peppers in a post very soon.
You can propagate peppers through stem cuttings and preserve the plants through the winter. You may not get any produce from them over the winter but when warm weather appears you will have larger already established plants you can move into the garden. You can also dig up your favorite peppers and grow them in a pot indoors until spring. I was harvesting jalapenos in early May this past spring - you could too!
Here are a few peppers from one of my recent harvests!
|Serrano Peppers - Up to 23,000 Scoville Heat Units|
|Chocolate Habanero - 100,000 to 350,000 Scoville Heat Units|
|'Scotch Bonnet' - 100,000 to 225,000 Scoville Heat Units|
|Lemon Drop Pepper - 30,000 to 50,000 Scoville Heat Units|
We have a few others not picture here which I am still waiting on to fully ripen including a 'Thai Yellow', 'Pasilla Bajio', and 'Paprika'. When selecting peppers to grow always lean toward flavor rather than heat.
What hot peppers are your favorites?