New Ways to Use Peppers – FOUND!
These tiny peppers pack a big punch and can really heat up whatever you’re trying to season, without much effort. Pepper hotness is measured by the Schofield scale, developed by Dr. Wilbur Scofield in 1912. A regular jalapeno pepper rates between 2500 – 5,000 on the scale, the chili piquin, between 50 and 70,000! I usually pick, dry and then grind them up into a powder in my pestle. If I have any left over I usually take into my friend Pete Schroeder, who loves spicy peppers and loves to cook. This last batch I took him ended up in a bottle of balsamic vinaigrette that he uses to season things like cabbage. So that’s what I did, I stopped by H-E-B, picked up a resealable bottle of balsamic vinaigrette and dumped a bunch of my peppers inside.
After a few weeks of sitting around trading flavors, I poured some of my concoction in a bowl with some fresh cucumbers and let them soak for about 15 minutes. The flavor was fantastic! Not as much heat was transferred, but much of the flavor was. Then I tried it as a salad dressing; it was wonderful!
There is a deep satisfaction of growing something, then sharing it. My garden will be larger next year!