I've been informed the first attempt at growing Serrano peppers on the balcony in Sunny Seattle are almost ready for harvest.
Any good recipes out there? I'm not much of a "hot" eater so I haven't cooked much with them. I do know how to handle "heat" when I'm cooking, though.
Apparently the proper description of these guys is - "delayed action tongue rippers"
I guess they have "killer hang time"
I'm not soo sure I want to try this!
I'd appreciate any help in acquiring good recipes or if anyone knows of good cookbooks. Or preservation techniques.
LL
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