As soon as we realized how large they would grow to be, we decided to roast our large, sweet peppers and preserve them in olive oil. This was my first time canning with oil, and I'm happy to report that it is just as simple as canning with brine.
|See those big (as my feet) red peppers? Those are Giant Marconi. This was our first season growing them and they turned out to be sweet and meaty and perfect for fire-roasting.|
|The Marconi and a handful of poblano chiles roasted right on the range top. A cooling rack (we used the rack from inside a large roaster) is the perfect thing to hold the peppers over the flame until the skin is black and blistered.|
I have pickled our super-spicy jalapeno and serrano peppers in a really simple brine many, many times before. This time around I also made some jars of sweet peppers for the people don't love the hot stuff so much.
|The jalapeno and serrano are really hot but still have tons of flavor. The banana and Anaheim are mild and mellow and take really well to the brine.|
I was excited to give pepper jam another go this year. I made two batches last year -- one that was pure pepper and one with tiny flecks of diced mango (inspired by the apple-mango pepper jelly from Bramble Basics). This year I used the same ingredients, but pureed the mango instead of dicing it. I love what the puree does to the texture of the jam.
|Lavender and orange bells, sweet banana, Anaheim, golden cayenne, jalapeno and serrano peppers pre-pulverization.|
|Five ingredients: the pepper mix, pectin, apple cider vinegar, sugar and pureed fresh mango.|