u/RiskyBrisket675

All home grown peppers, tomatoes and garlic.Trying some recipes out. Today I did red salsa with romas, jalapenos, bell pepper, white vinegar and garlic.

The orange Louisiana style was delicious on a fried pork chop sandwich. That one is yellow and orange banana peppers, red jalapenos, shishitos, garlic and apple cider vinegar- pinch of sugar and salt.

The salsa Verde is green jalepenos, green bell peppers, green banana peppers, garlic, toasted cumin seeds, onion powder, white vinegar.

First time making salsa. Also first year growing things in the garden we could make salsa with. Everything was grown in the back yard. We have a homesteading thing of sorts going on, and I couldn't help having some fun snapping photos along the way. Smoked the peppers and garlic in my wood smoker. Bold, fairly spicy, can definitely taste the mesquite smoke. Next time I'll do the tomatoes the same perhaps, did those in the broiler. This was way more simple, fun and delicious than I expected. Now to figure out how to incorporate these Trinidad Scorpions in some sane way.

Anyway, started with 3.5lb roma tomatoes, 1lb bell peppers and jalapenos, a few cloves of garlic, dehydrated red peter pepper for flakes, fresh cracked black and white pepper, sea salt and 1/2 Cup 5% white vinegar.

First year doing peppers in the garden. Jalapenos have been doing awesome, and I got the red peter peppers and trinidad scorpions on a whim, the shishitos were a gift, and some of these banana peppers have been going velvety orange. I like spicy, but not face melting. So the scorpion may have been a little overboard. I was thinking of using the dehydrator, then crushing and adding small amounts to seasonings or sauce?