Pepper

Basket Of Fire

Growing Specs

These pepper plants bring on the heat in a variety of ways in the kitchen. Once reserved for Mexican dishes, they are popular in cuisines around the world. Fire roast for salads, puree for sauces, chop and add to pasta salads. Experiment!

Basic Hot Sauce

6 oz. green peppers, minced
1/2 lb. tomatillos, minced
1 lg. white onion, minced
8 oz. spinach, chopped
1 tbsp. dried basil
1 c. chicken broth
3 cloves garlic, minced
2 c. sour cream
1/2 c. olive oil

In a large saucepan, cook the onion in olive oil over medium heat until tender and translucent. Add remaining ingredients except for chicken broth and sour cream. Cover 5 minutes. Stir. Add mixture to a blender along with chicken broth. Process until smooth. Return to saucepan and bring to a boil. Reduce heat and simmer, 10 minutes. Stir in sour cream. Remove from heat...serve!