In spite of the drought-like weather in July, the 2022 gardening season produced a bumper crop of chile peppers. Not counting the approximate 10% waste and 50+ pounds of shishitos donated to the food shelf, our final yield this year exceed just over a half a ton of chile peppers. The garden space required was 2,400 square feet across two separate plots.
What does one do with that many chiles? Here is a partial summary..
- All super-hots and exotics were dehydrated.
- Some exotics and Chimayos were isolated for seed production.
- Chimayos and Fresnos were fermented into a glorious sauce.
- The Jalapenos, Padrons and Shishitos were donated to charity, friends and family.
- All sweets were donated to friends and family.
- Of the Hatch varieties, 25% of the Hatch were roasted, skinned and frozen. The remaining 75% were dehydrated.
