The Last Peppers

I just harvested the last of my garden, which included assorted hot peppers. To save for later use I halved and seeded, then tossed generously in olive oil and sea salt. On parchment, in the oven for one and a half hours at 200, they curled up and mellowed out their heat. I packed them in a recycled jar, topped off with more olive oil. They’ll be great tossed in pasta or sliced on a flatbread. I love having the taste of my garden to enjoy all winter long.


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