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magidLast night I made a batch of hot pepper jam, helped by Queue. I think the peppers I used were cayenne, though they might've been serrano. I ended up with six half-pints, and a bit more for now. The peppers float to the top of the jars, a contrast of tawny syrup and bright red peppers and white seeds (it was too hard to get the seeds out, with such small peppers). I tasted the results this morning, and this jam is HOT! I wonder how I'll end up using it.
I am so glad I have (disposable) plastic gloves to wear while chopping hot peppers: one seed flew up and landed on my face. I could feel that spot for the next hour or more, and it barely touched my skin...
The other foodly endeavor last night was pesto, which I haven't made in ages. I had a bunch of farm basil, which combined with some cloves of garlic and some walnuts and olive oil made a decent vegan pesto, though perhaps not quite as nice as Queue's of last week. Still, now I have yet more fresh pesto in the freezer, always a good thing. And getting to use a food processor was a novelty, too. Very different than a blender...
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I am so glad I have (disposable) plastic gloves to wear while chopping hot peppers: one seed flew up and landed on my face. I could feel that spot for the next hour or more, and it barely touched my skin...
The other foodly endeavor last night was pesto, which I haven't made in ages. I had a bunch of farm basil, which combined with some cloves of garlic and some walnuts and olive oil made a decent vegan pesto, though perhaps not quite as nice as Queue's of last week. Still, now I have yet more fresh pesto in the freezer, always a good thing. And getting to use a food processor was a novelty, too. Very different than a blender...
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