One of my favorite movie lines is from Biloxi Blues: “It’s hot. It’s Africa hot.” I don’t remember the movie much, but the sentiment was instantly recognizable, and so memorable. It is really, really hot here in Southeast Texas.
But one of the great things about a hot summer is the plethora of chile peppers grown locally, and perfectly, wonderfully ripe. Look at these beauties I got at the Tomball Farmers’ Market yesterday from Rain Song Farms.
It’s time to make Glover Gardens Chili! That’s what we do when we’ve got an abundance of hot peppers in the summer – we lean into the heat and make a big batch. You’ve heard this before if you’ve been hanging around Glover Gardens for awhile. But that’s ok, good things bear repeating!
Check out the recipe if you’ve got a handful of chiles and a hankering for some excellent and somewhat unique chili.
Did you know that sweating from eating spicy foods actually cools you off? And, according to WebMD, “Studies show that the capsaicin in hot peppers can reduce inflammation and decrease the chances of heart disease.” Sounds good to me – bring on the heat!
These peppers are a microjoy; I think they are as beautiful as flowers. The chiles are a mix of chocolate habaneros, orange habaneros, red habaneros, red scotch bonnets, yellow mushroom peppers, sugar rush peaches, lemon drops, jalapeno, poblanos and anaheims.
I’m also going to make our salsa and pico de gallo. Yum!
Three cheers for capsaicin!
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