Posted on 09/05/2020 7:02:44 AM PDT by Diana in Wisconsin
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I have a Wisconsin-born friend that moved to AZ years ago and he still calls me every February to yank my chain that he’s eating fresh home-grown tomatoes in the dead of winter.
He’s a jerk, but he’s MY jerk, LOL!
Death Spirals are a British hybrid that got their name from the ridges that run from the top to the bottom of the pepper. They also change colors 3 times as they mature, adding a bit of color to our garden. They are classified as a Superhot but they aren't my hottest, just my coolest looking IMHO.
My house has an upper terrace and a lower terrace. The upper terrace is all about relaxation, comfort
And, of course, the view
The lower terrace, OTOH, is devoted to peppers. I grow abou 30-40 at a time and change varieties year to year to supplement my staples like Tabascos, Death Spirals, Primo Pot 7, etc. This is an early season photo when many are still small. I have a big store of pots to transplant as the grow so I conserve water during the season. We are in the equivalent of an American hardiness zone 10B so once they get above seedling size I never have to bring them back in. One of those small black pots in the front is now producing the peppers I pictured in my last post.
The pepper pics reminded me of my HabaneroPeach Salsa. I will be making some this afternoon (I’m going to cut the recipe in half).
Habanero Peach Salsa
24 fresh habaneros ( I put in 18 whole and seed the last 6, but adjust to your liking)
2 - 15.5 oz. peaches in 100% fruit juice
1 cup light brown sugar
1/2 cup dark molasses
4 tbsp deli style mustard ( boars head)
6-8 peeled garlic cloves
1/2 tsp liquid smoke
2 cups white vinegar
4 tbsp kosher salt
2 tbsp black pepper
2 tbsp ground cumin
1tsp coriander
1 tsp ground ginger
1tsp ground all spice
Combine all ingredients into blender and blend until smooth. Pour into a saucepan and simmer on low for 30-45 minutes. Ladle into jars and refrigerate. Refrigerate overnight before using
This recipe makes about 50 ounces of pepper sauce
My heirloom tomatoes are doing fantastic. Juicy...but not as sweet as ai expected. Any tips for making them sweeter
Great setup - love the view!
Tubebender! I want some seeds from those corfu (and hopefully spicy) seeds!!
I am not having much trouble with my garden except for the two Marigolds I have in there. The Marigolds seem to need more attention, especially more water.
Next year If my health allows I will cut back my 5 tomato plants to 3, since I am now overwhelmed with tomatoes. I can't give them away since everybody around me grows too many tomatoes.
As much as I like tomatoes and eat them everyday, I can't keep up with 5 tomato plants.
And I can use the room for some other vegetable planting. - Tom
Tom....are you not able to have more than one 4x4 bed?
Yes I have room for a lot more planting, but am just starting out, and want to keep it simple.-Tom
beautiful peppers!
dittos!
I had so many of those tiny yellow pear tomatoes I took the last of them, pierced each one with a toothpick and canned them whole with water and a 1/4 tsp. salt in each 1/4 pint jar. Processed 10 minutes.
Sounds like Beau is missing your cooking!
that is a great picture thanks for posting!
Yes I save them the way my Dad did. Squeeze out onto a paper towel. Spread if you can. Let dry on a windowsill. Write the variety on the towel. fold up and put in a small envelope and seal. I keep them through the winter in our attached garage (lower Michigan). for planting, just tear off bits of the towel - single ply - and plant with the paper.
very nice and not a weed in sight!
This photo was taken by a tree trimmer we hired to top some second growth Redwoods by the house 2 or 3 years ago...
![](https://production.wordpress.uconn.edu/cipwg/wp-content/uploads/sites/244/2014/04/ChuckBargeronUofGABugwood.jpg")
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