That’s right, so far I have harvested exactly two peppers and about as many teeny tiny yellow tomatoes (not Sungold).
They’re immature and there’s not much meat to them now, but they’re absolutely full of flavor! The green pepper was particularly tasty.
Peppers are so easy and fun to grow here that it’s almost a crime not to! They like terra cotta pots, not too much water but just enough, and a little cage. I’ve got a few in just plastic pots. If you can find the medium-sized cages versus the giant tomato cages that are as tall as me, so much the better. The best part is that it seems Peppergate is over with. Google it! It was a thing!
I’m not a huge fan of peppers, but the occasional recipe calls for them, so it’s nice to just pop out back to grab one. I’ve always had luck dicing and freezing them in a bag, and then sticking them in chili sometime later as they soften in the freezer. I used these two bad boys in crockpot spicy shredded chicken that I put in my enchiladas.
And I was about today years old when I realized you don’t have to carve a little circle at the top of the bell pepper as you would a pumpkin to get the seeds out. Mind blown! Now I just slice each little lobe vertically down the side. Wasteful? Probably. Faster? Definitely.
Also, I learned that the skin on the poblano is fine to just toss in the crockpot. At least with this immature guy, it was totally fine and not the consistency of, say, cellophane. Anyway, the best way I like to enjoy my poblanos is to char them on all sides under the broiler, stash them in a plastic bag for 10 minutes to let them steam themselves and then peel them, using only the meat for my recipe. Oh, and they are fantastic in anything. Grilled chicken sandwiches with monterey cheese and avocados, little ham and pepper egg bites, the aforementioned enchiladas…
Never met a poblano I didn’t like.
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