We grew the plant by accident, and while the usual harvest is just a handful at a time, they taste really fresh and great.
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What you do is rough chop your jalapeños, put them in a Mason jar, cover them in honey (to about half, just enough to coat them all) then add a fermentation weight. After about 10 minutes or so the air bubbles will work out and then fill your jar. Cover with a cloth, fermentation lid, or regular lid (just make sure you burp it every day or so), and put it in a cool, dry place for a month or so. Test at that point and make sure there’s no mold. If no mold, you’re good. The longer you set, the more heat you get.
It’s fantastic, goes great on pizza, bbq, anything where you need to cut some fatty/greasy flavors.
Edit: here’s a set of instructions to follow
Those look like jalapeños and not bell peppers.
So I’d make salsa.
If they are indeed bell peppers, then this recipe: https://www.seriouseats.com/ajvar-serbian-roasted-red-pepper-sauce-recipe
but they looks suspiciously like fat jalapeños or some related spicy pepper
Bell peppers?
Pasta aglio olio e peperoncino
Take a good evo
Buy real parmigiano reggiano to grate on top at the end
Use bronze cut pasta
Im a nerd
Anything Cajun. Jambalaya, gumbo, red beans and rice, etc
Sausage and peppers with pasta.
Baby back ribs
Make a hat and get taco bell wearing it.
