Everyone who spends enough time in a farmer’s market has habits. Whether you know it or not, if you track your buying, you will see for which items you are “the sucker”. For me, I am no sucker for apples, tomatoes, strawberries or squash, which I associate with “sucker” produce, but I am a sucker for chilis. I love heat, but, embarrassingly, I love the colors that a variety of chilis bring to food as much as the burst of heat. After all, if it was heat that I was after, I could use dried red pepper flakes as a means to that end.
And, as typical for me, I hate throwing food away. Maybe not as much as my father or my mother-in-law, who both appear to have developed immunity to the ills that befall those who eat food far past its peak, but I still work hard to use every last scrap before it reaches the point of no return. It was July when I had overbought both cherry bomb chilis, which are fantastic if out of season now, and cherries. I had the best of intentions, but was leaving for rural Oklahoma the next day when I remembered that I had these items and I needed to either, bring them with, throw them away or use them. I had just bottled the ghost chili/habanero hot sauce and thought that cherry bomb hot sauce would make for a great condiment. Continue reading