[CH] At Harvest's Threshold

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Pods,

At this turn of the season, I find myself in an odd situation as the pepper 
harvest starts to come in.  Earlier, when I would have one or two ripe 
peppers, I could make some kind of one-off dish to use them quickly.  Later, 
when I'll have buckets of pods, I'll be able to make large, hot-canned 
batches of sauces and salsas.

But now, I have one bowl of mixed peppers and a few tomatoes.  And just 
where am I to find a recipe calling for 2/3 dozen habaneros?  I could make 
some kind of salsa closer to a pepper/tomato relish, I suppose, but is it 
worth setting up all that for such a small run?

Lordy, look at me, I have perfect pods on the counter and I'm complaining.

Well, the current Food and Wine magazine issue has a citrus-habanero chicken 
recipe, and I have a big pack of split breasts in the fridge ... but then I 
would be the only one to eat it.

- A

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