This time of year in Western Pennsylvania, if you are a gardener, you are probably inundated with hot banana peppers. If you are not a gardener, you probably know people who are over-run with banana peppers. Of, if you're like me, you can't resist buying a huge box of hot peppers from your local farmer's market. (
Freedom Farms rules, by the way.) Stuffed peppers are really popular, but beyond stuffing them, what to do with these fresh, spicy gems?
I've started roasting them by the bushel-full. They keep all their heat, but the roasting adds an amazing smokey flavor. Plus, the skin (which can be nasty) is removed in the process. The smell of the peppers on my grill brings out my neighbor who moved here from San Antonio, so every time I grill hot peppers, she tells me it smells like home to her. Instead of making something Mex or Tex-Mex with them, I use them primarily for a quick sauce. You can serve the sauce over any type of pasta, but I think it pairs best with polenta. (Whether the flavors end up being Italian or Mexican, the combo of hot peppers and corn meal is, is a perfect marriage of flavors and textures.)
