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BayBob wrote: »
Also great with cream cheese and crackers washed down with a cold beer or glass of wine. My wife make some every year.
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Unless you happen to be in jail at the time.
Didn't make any this year ... still have a quart in the fridge from last year. Most of the rest was given away.
Two years ago, we grew a variety called "tabasco peppers". Several grew into bushes covered with small yellow peppers that matured into red ... but they were too small and too many to remove the seeds. So ... we just **** a bunch in vinegar, strained-off the pulp, and used that vinegar with sweet green & red peppers to make up for the removed vegetable matter. Put in some parsley as well. There's still a bottle of that back in a far corner of the fridge. The **** seeds made the heat go off the chart. "Green Hell" ... just too **** hot for our taste.