Hello and happy fall, Llama fanatics!  It’s time to start cooking again.  And I think a good way to do it is by making the most of what’s left in the garden.  Our garden salsa pepper plant (not sure if that’s a real thing, but that’s what it was called on the seed packet… ) FLOURISHED this summer.  I mean, it produced for us.  I have yet to meet a harder working plant.  I hope it’s a perennial.  (I’m fairly certain it’s not, but I don’t really know anything about plants.)

Eating all these peppers before they had a chance to rot would have actually constituted a pretty heavy pepper load for any individual or couple of individuals to bear, which is not to say that my royal taste tester did a poor job.  In fact, he excelled at using the peppers, especially in his daily eggs.  However, that wasn’t enough to manage our one aggressive pepper plant.

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