More fun with Serrano pepper recipes

Our Serrano pepper plant finally offered up its last fruits on the weekend. But the cooking is hardly done. I have dozens of them in the fridge. A few weeks ago, I made these roasted chiles with a recipe suggested by my friend Kim in Texas. Eat one of these babies and it will burn your face off! Really. Another idea, chop up one or two of them to add to dishes that need some spice. Though they're usually picked green, I could not keep up with them and some ripened to a rosy red. They're still hot as...

Freshly washed peppers from the garden

Flatten the peppers with a large knife; be sure to wear gloves or you might get hot hands

Coat with oil (I used canola) and saute in a skillet on med/high heat

When the skin is browned and bubbled (on both sides), they're ready to eat. But proceed with caution!

Ripe tomatoes at last

Tomatoes! We've finally got some tomatoes! If this were July, we'd be thrilled. But it has taken until September to finally see a ripe tomato. Well, better late than never. These black cherries will be sitting in a salad by later tonight.

Some of the beefsteaks are coming along too. Maybe by the time we're back from vacation next week, an heirloom Cherokee Purple (above) or Brandywine (below) will be ready to pluck. 

We're still waiting for Aunt Ruby's German Greens (below) to ripen. They get to be a deeper shade when they're ready to eat.

All told, we won't get much of a harvest, but for all the trouble of growing these puppies from seed to vine, at least we'll get a small taste of deliciousness for fall.