|Aji limon hot peppers in sherry – NOT a science experiment|
It may look like a science experiment but it’s actually a jar of lemon peppers (aji limon Capsicum baccatum)– some ripe, some not so much – that I preserved in sherry last fall. The jar sits at the back of the fridge where the peppers are easy to pull out and add to all kinds of things: Thai shrimp soup, quesadillas, stews, whatever.
|Salsa, pasta sauce, tomatoes, etc. dried aji limon in the squat jar|
|Everything dumped into a pot to simmer|
|Black bean soup ready for cheese, pesto, sour cream, whatever|