|Lemon Peppers ripening on a potted plant|
I grow lemon peppers – aji limon – by the cartload (kinda) because 1) I depend on them for bean soup (preserved in sherry – add 2 peppers per 3-quart pot of soup) and 2) – and more important – our son, Matt, spends the weekend with us at the end of summer, doing some project on our old house, and uses a boatload to make lemon pepper relish.
|Matt with our 10-ounce jar of lemon pepper relish|
“I like it really hot, but I want to share it with other people who will really enjoy it and see how awesome it is,” he laughs.
|Jelly jar for us and Theresa, pints for Matt|