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« DIY Garden: Dresser drawer raised beds | Main | Pickled Brussels sprouts »

Guacamole with pickled peppers

Nothing says good food like an empty bowl, which is precisely what I have to offer you in the photo department. By the time it dawned on me to photograph the delicious incident that occured before dinner last night, it was already too late.

In the frenzy of summer’s bounty, specifically the motherload of BK Farmyards mixed hot peppers, I put up 14 pints of hot pickled peppers last October. Granted, I did return most of the finished product to Stacey and Bee, garden goddesses who head-up the org. They needed their surplus peppers pickled to give to their volunteers as thank you gifts; I wanted some local, organic peppers but was low on cash. Win, win for us both.

Maybe you’re like me, relatively new to all this ‘put up the harvest’ business. In the heat of the canning season, no one really outlined what one might do with pints-ful of hot pickled peppers (possibly because they won’t be ready to use for at least a month after you make them). Even with just three jars on hand, I’m still scrambling for ideas on how to incorporate them into my eat-at-home life.

Appetizers immediately come to mind over here. I’ve been slicing the peppers and dotting nachos with (albeit, formerly) local veggies, feeling self-sufficient and exceedingly proud of myself. If you don’t find yourself in the situation of needing to use up a bunch of hot pickled peppers then proceed with guacamole-making as usual or grab a can from the market to try this little twist on traditional guac.

Spring Guacamole

serves 2 (or 1 hungry girl, ahem)

Mash the following together with a fork:

1 medium-sized, ripe avocado

1 large clove garlic, minced as finely as you can

1 small lime, juiced

1 whole pickled jalapeno (or hotter, gasp) serrano pepper, chopped as coarsely as your heat palate can handle

pinch of salt & ground pepper to taste

Note: If you didn’t catch this already, this is not a first date kind of appetizer (with all that raw garlic in there) unless you both eat it with equal voracity. (Happy smooching.)

I trust that you dears will also enlighten me as to the many other wonderful uses for hot pickled peppers in the comments section. I look forward to reading them.

Reader Comments (6)

I think if you can eat this on a first date with someone and they don't run, that sounds like a keeper.

March 17, 2011 | Unregistered CommenterLee

I don't have any new ideas to offer, but I'll definitely be using yours. Growing 4 different pepper varieties this year, and I'm going to need some ideas for using all my canned goods. Thanks!

March 18, 2011 | Unregistered CommenterJustine

what a great idea! I love a good guacamole and god knows I have a few pickled peppers to spare! :)

March 18, 2011 | Unregistered Commentertigress

I love guacamole and have pickled peppers I have been trying to use up as well. I don't know why it never occurred to me to try this. I will now.

March 19, 2011 | Unregistered CommenterDonna Earnshaw

This site is great. i visit here everyday.

May 17, 2012 | Unregistered CommenterCanned Peppers

I think dropping a pickled pepper into a savory cashew cream would be awesome. A spicy sour cream over tacos, on a black bean burger or even in a baked sweet potato stuffed with black beans, corn and a fresh salsa.

November 2, 2015 | Unregistered CommenterRhonda Baird

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