Some like it hot.
Boy, there so many ways I could go with that opening. But lets keep it PG for now. I’m referring to my penchant for hot, spicy foods.
No doubt, I inherited the gene from my dad’s side of the family. I still marvel at his 10+year old jar of peppers and vinegar aging in the kitchen cabinet, which he sprinkles liberally on just about everything he eats.
Must explain why he is approaching 94 in remarkably good health. And still drives, watches TV/ reads without glasses,takes the stairs, refuses a cane even though he has arthritis in his knees, and has mastered email, searching, Skype and how to delete the history ( just in case snooping relatives are using his prized pc). But I digress.
The subject of this post is not my IwasaBuffalosoldier father, but rather hot foods and more specifically, hot peppers.
Many of you know, thanks to Dr.Oz and other health promoters, that capsicum is widely believed to be a “cure for much-of-what-ails- you.”
Hot peppers,particularly, are touted as a good source of Vitamins A,B, C, and high in potassium, magnesium, and iron.
A number of studies show a correlation between a person’s intake of foods containing capsicum and the decreased risk of certain cancers and diabetes.
Hmph.. I knew this child had a paralegal background, but now she done gon and got some medical learning!
At any rate, as part of my quest to eat healthy, I have long satisfied my need for hot, spicy foods by cooking with a variety of peppers; selecting the starred** items on the Chinese, Mediterranean, Carribbean, and Indian restaurant menus, and, of course, growing peppers in my beloved jardin.
This summer’s bounty was unrivaled after I found some varieties of peppers beyond my usual habanero, jalapeño, and Serrano staples on a trip to No VA. I returned with a box of healthy seedlings that included: Tabasco, super hot chili, and a habanero guaranteed to light your fire.
I planted these among my perennials because the soil was richer in that area and it received the most sunlight (a few went in pots). Within 2 months, the Tabasco and Hottest Habanero had turned into 2 foot bushes and by August, were producing bucketfuls of these hot gems.
I decided to freeze some of the brightly colored heat bringers so I could use them in the winter and also experiment with some pepper recipes, namely hot jam and Tabasco sauce.( My foray into jam making thanks to my co-foodie JB aka flyboy was documented in my previous year’s blog).
A pic is worth a thousand words. The habaneros became Pineapple mango hot jelly spread, and the tabascos that took the form of a science project (fermenting them for 30 days in a jar with salt/water in a dark cabinet) resulted in a hot sauce so hot I am almost afraid to eat it!
A few hardy friends and family received these treats for Christmas gifts. Most of them are used to getting my to-die-for banana bread and/or lemon blueberry bread as gifts, but this year I thought I would stimulate their palate and help ward off the Big “C” and”D” so pervasive among our community.
Dad even remarked on my last visit that… Its good on bread and chicken and everything ! When are you making some more?
Bon appetite, Readers