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How to Make Crushed Red Pepper
Last summer, my grocery store decided to clear out their
garden seeds in the middle of summer. I
was blessed to happen upon the grocery cart half full of them just after it was
rolled onto the floor. I came home with
a wide assortment of Burpee seeds, mostly veggies with a few flowers sprinkled
in. One of those veggie packets was for
an assortment of peppers. They called it
their salsa blend, and the largest proportion of peppers was listed to be
jalapenos. The reality was somewhat
different. Most of the peppers were the
tabasco variety, followed closely by the cayenne peppers. I didn’t want to tincture these ones since
they weren’t hot enough. And I didn’t
have that many.
Luke brought over a bowl full of red jalapenos and
Anaheims. The jalapenos went into the
salsa. The Anaheims needed to become useful. Would they make a good crushed red pepper?
The answer was apparently no. They would be too tame.
So the next question to Chat involved asking which peppers are
used to make crushed red pepper. And the
answer really surprised me—cayenne peppers!
I had absolutely no idea. The
process is simple.
1.
Wear
clean nitrile or vinyl gloves to keep the oils from getting on your fingers and
hands.
2.
Slice or roughly dice the peppers and keep the
seeds with the flesh.
3.
Let air dry on a cookie sheet.
Black Bean and Citrus Salad—Not So Good Eats at the
TEOTWAWKI Café
I’ve been inundated with zucchini this year. I planted a lot because they were the only
veggie that the deer wouldn’t eat. And
the deer avoided them for the most part, although it appears the pickings on
the mountain are slim because they are now eating even the squash and raspberry
canes. I’ve gotten somewhat jaded with
all the squash recipes and decided to venture again into the bean salad
world. We always need more good bean
recipes here.
Unfortunately, this isn’t one of them. I share it because I want you to know that
not every recipe merits five stars, much to everyone’s sorrow. This one might be worthy of two stars. It’s not like it was vomitous, but we definitely
didn’t get excited about it.
Black Bean Citrus Salad
1 can (15 oz) black beans
1 can (11 oz) mandarin oranges, drained
¼ cup chunky salsa
2 tablespoons lime juice
1 tablespoon chopped dried onion
¼ teaspoon cumin
1/8 teaspoon minced dried garlic
Put the beans and oranges in a medium bowl with lid. Combine the remaining ingredients; pour over
beans and oranges. Stir gently to
combine. Chill several hours. Serves 4.
