My Wooden Spoon

We were given a bunch of these the other day so I thought I’d share some food facts.

Did you know that Texas has two official peppers?  The Jalapeno and the Chitepin Pen.  Jalapeno, Bell, and Habanero (which happens to be 30-50 times hotter than a jalapeno) peppers are probably the most well known.

Jalapenos actually have a little compound in them called Capsaisin that makes them spicy.  The stem inside runs about 6 times hotter than the pepper itself.  If you can’t stand the heat, get out of the kitchen.  If you still want the heat but need some assistance, try drinking some milk or eating some sugar to ease the fire:)  Water is actually the worse thing you can drink when your mouth is on fire!

Bell peppers are another favorite.  It can be a colorful pepper, and some with a sweet taste.  They’re delicious roasted, stuffed, and a fave here in a rice, brown gravy, & chopped steak dish I cook.

So I leave you with a recipe and ask, what is YOUR favorite recipe that has peppers in it?

INGREDIENTS:

• 2 cups Yogurt
• 2 Tablespoons Mint
• 2 Tablespoons fresh Parsley
• 2 Tablespoons Cilantro
• 2 Tablespoons minced Onion
• 2 Seeded Jalapeño Peppers!
• 2 Diced Plum Tomatoes
• Dash of Cumin
• Dash of Salt

PREPARATION:

Blend Mint, Parsley, Cilantro, Jalapeño Peppers, and Onion in a blender.   Add to the Yogurt and stir well.  Add Dash of Cumin,Dash of Salt, and Diced Tomatoes.  Mix well.  Refrigerate 1 hour before serving.  Serves 6.