[CH] February Chiles
Nels Peterson (npkp4jp@polar.polarcomm.com)
Fri, 25 Feb 2000 21:45:01 -0600
On topic --- we're ready to plant our peppers for this year -- about 10,000
jalapenos, 7500 green bells (yes we do like bell peppers): BTW-- What the
heck are "gypsys"? Aren't going to planty many habs -- have a tough time
getting them to bear in saleable amounts. Going to put in some thai hots,
cayennes, pickle chiles, (the little red ones that stand straight up.
Don't know what variety, just some seed from some "small red chiles" that my
wife bought from our old food coop to use in pickles, but we like 'em), and
a few other types. Our Pequin's have started grow again, and hopefully
we'll get some fruit this year.
Have a great idea for a spice rub; we made this a couple of weeks ago and
son #2 can't get enough. It's all proportional to whatever size seasoned
salt used.
1 jar seasoned salt
1 jar black pepper
1/2 jar table salt
1 jar onion flakes
1/2 jar garlic granules
dried habanero peppers to taste
Put the whole works in a food processor and whir till the habs are ground
fine. We use this for seasoning roasts, chops, burgers, home fries, hash
browns, eggs, etc. Roll the roast in the mix and cok in a crockpot or
roaster till fork tender.