This time of year, you can find many of the Farmer’s Markets and farm stores roasting chili peppers. The fragrance of these peppers is irresistible.
Chili Peppers are fairly easy to grow. They are a member of the nightshade family, which includes tomatoes and eggplant, so some of the same growing conditions as well as the diseases for that family apply. I found good luck in growing peppers in containers – it not only helps contain the plant but the pots generally can give additional warmth to the roots that peppers like.
At this time of year, peppers begin to ripen from their typical green color to shades of red, orange, yellow and even brown. Many people who like cooking with chilies wait for them to reach this stage which often gives a deeper dimension to their flavors and it also adds color to your food presentation.
There are many ways to preserve your peppers. For the thin skin varieties such as Cayenne peppers, these air dry or dry easily in a dehydrator, and can be then stored in an air tight container for long periods of time. If you enjoy canning, there are many canning recipes available as well both in books and on the internet.
Hope that you enjoy harvesting and preserving your pepper crop and will try new types.
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