August 6, 2008

backyard chili peppers

I gathered these pepper leaves and tabasco chilis the other day when I made chicken tinola. This is a very simple but classic Filipino soup using fresh ginger as a key ingredient with the pepper leaves adding a distinct flavor to the broth. The pepper leaves looked so green and fresh, ready to be harvested and thrown in the soup. The tabascos are so easy to grow.
We now have four kinds of chili peppers (shown above) growing in one pot. We have habanero, tabasco, jalapeno and bell peppers. They seem to be happily growing together.

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