My little patio garden miraculously managed to produce over a pound of peppers: jalapenos, cayenne, cubanelles, Cherry Peppers, Pepperoncini, Hungarian Wax Paprika and 2 very small Scotch Bonnets. While I love chilis, there is a good chance that had I eaten all of these hot (and some sweet) peppers in a short period time, my stomach would not have been so happy with me. So what to do with my pepper bounty? I decided to pickle them. Saves them for a while and very versatile. What to do with pickled peppers: add them to salsa or guacamole, use in vinaigrette. Make cheese quesadillas and sprinkle on a bunch. Add to chili or taco meat. Add as a garnish on fish tacos. Really, the possibilities are endless.
