I'm in an area of northern Cali farm land right on the Delta. Crops are mostly table corn, tomatoes, and mild peppers. I visited the local farmer's market at the end of the season and it was all green chili's. A couple local big box grocery markets had some red fresnos and red jalapenos for a very brief period and that was it. There are always the common green varieties available through the winter (probably coming from South America) but why not the red varieties? Shelf life? Demand? I've got enough green sauce to last the winter and was hoping to figure out something else to ferment. One store always has habs but I need a recipe idea that would make the sauce more "approachable" as 100% hab would be too much heat for this chili-head in training. Anybody ever mix Hungarian wax with habs?
I know the answer is to grow my own and freeze. Maybe I'll embark on this next spring, however I'm not much of a green thumb.
I know the answer is to grow my own and freeze. Maybe I'll embark on this next spring, however I'm not much of a green thumb.