Which I then roasted in the oven.
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What We're Eating
Pepper Puree
Rinse fresh peppers, place on a baking sheet, and drizzle with olive oil. Roast at 350 for about an hour and a half.
Peel and seed the anaheims and any others that look tough-skinned, and remove the stems from the hot peppers. After roasting like this, the stems pop right off.
Put the peppers in the blender with a little water. I also added the juice of two limes, just because we had them left over from yesterday, when Catherine brought us a feast of avocados with lime.
Add more water if needed, and a pinch of salt.
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This made a huge bowl of pepper puree that filled three pint jars. I figure this is a "pepper concentrate" that we can thin with vinegar to make tabasco-type sauce, or add to other dishes.
We worked on the footings some more. It's a good thing Rick C. has plenty of supervision.
Rick and Rick check the measuring.
Catherine shows off the newly dug hole for the third footing.
Rick and I had gone to Lowes and gotten lots more cement so we won't run out.
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