This year’s piri piri concoction is made with banana peppers and pepperoncinis. 

Recipe:

1. Char 15 medium-sized hot peppers.
   
2. Blend with 1 head of garlic, the juice of 1 lemon, 1 cup white vinegar, salt to taste, 1 onion, and 3 tbs olive oil.
   
3. Simmer for 1 hour in a medium sized pot with the lid on.
   
4. Store in fridge or freezer.

First harvest of the season!  Five giant banana peppers.

Almost time to pick our first banana pepper.

The banana peppers are flowering!

We pickled our hungarian hot wax banana peppers!  

We used this recipe -  http://littlehouseinthesuburbs.com/2008/10/pickled-hungarian-wax-peppers.html  - but swapped the pickling salt with sea salt and the mustard seeds with dill.  We also through a few cayennes in because our banana peppers were definitely lacking in spice this year (bummer)…(that’s right I’m bringing back ‘bummer’).

Lux's harvest update.

One purple mini belle pepper and one hungarian hot wax banana pepper to add to the handful of cayennes he picked earlier this month.

The first of the hungarian hot wax banana peppers.

Late July Garden Update

Holy habaneros!!!

Our first banana pepper!

It was delicious.  I can’t wait for more.