I’m experimenting with various vegetable ferments, including a zucchini “cornichon” with tarragon, chowchow with green tomatoes, slivovitz, and this lovely, mild(er) highlighter-yellow wax pepper sauce.
The unusual smell of the wax peppers reminds me of my childhood, when my father used to grow and pickle these, and tell us how they would burn us to cinders if we dared to eat them. They are really quite mild, as far as hot peppers go. But eat them I would not, especially after they were used under my fingernails as a deterrent to biting said fingernails. Ah, Dad, I still bite my fingernails. Though now I eat banana peppers, too. I’ve doubled my resolve. Unstoppable. Funny how that works.
Culinaria Eugenius 