Remember back awhile ago? We were finally sure that we would actually have ripe tomatoes this summer. After the zero tomatoes in ’09, it was such a blessing.
Fast forward a few weeks and the whole kitchen is full of these babies. SO many of these babies. The pots on the stove simmer endlessly – sauce, stewed, roasted, ketchup, juice, enchilada sauce, salsa – where will it end?
I am not quite praying for a frost yet, but it probably won’t belong till I am crying “Uncle!” I’ll have to make sure and come back to look at these photos in January…
I’ve got a pot of fresh marinara on the stove simmering.
The house smells absolutely luscious!!
There is nothing like homemade!
I will be glad to take a few off your hands while Kindle and I visit. Still even happier to take a bunch home with me. Woohoo!
Enjoy them while you got em. Last year they were all over the place, this year I hardly got any because of the heat. I found your blog when I googled refridgerator peppers. They turned out great! Did you ever can any using a hot water bath? Peppers are about the only thing I have a bunch of this year. Thanks for the recipe.
Stephanie – I have done lots of canning, with both a water bath canner and a pressure canner, but for the most part, I freeze my tomato stuff, because it is easier and I also think it tastes better than canned. The pickled stuff keeps for quite awhile in the fridge, and I definitely prefer the crunch from the non-canned type, so I just do that refrigerator version for the peppers and pickles. I am so glad that you enjoyed them.