As I was doing this, I thought to myself
As I was thinking about picking the pepper
I don't know, I began to think that maybe it was wishful thinking in thinking that my first pepper was ready?
And it is picked, haha
I literally thought to myself,
"Am I making a yearly tradition of picking the first peppers so early it's much too early and they taste like
And sho' nuff, I cut the tip of the Hungarian wax pepper and it tasted like uhm...
It tasted like I messed up and picked it a few weeks early because I did.
The tip of it wasn't terrible, but bleh it tasted like premature pepper to me and I know what that tastes like for sure. >_<
I cut another small slice, meh/bleh, cut another slice, maybe felt a touch of capsaicin/heat?
Then I cut another tiny slice and ate that one, and hey hey hey did I ever get my first little "burn" of the season
Not like I got burned, but like it was hot ^_^!!
I actually don't eat peppers straight at this moment in time (hahah), I was just trying to test it. So once I found the heat I chopped it up and put it in the beans.
I was kind of unhappy about picking my first pepper too early, but as I was standing there chopping something else afterwards I had the heat lingering on my tongue and the thought of, "this was my first heat of the season!"
And it wasn't horrible. It just was no where near as ripe as I thought!
I am making something like a "taco" casserole tonight using herbs from the garden. This is not quite a recipe, it is more of a story, but hey.
I blended a ton of cilantro flowers and chives with a 1/2 store bought onion and added it to a can of tomato paste with salt, some sort of chilli powder/paprika/powdered pepper to taste, and cumin. Viola. "Enchilada Sauce", or what I use instead of storebought sauce at least. (I use enough water to make it the consistency of the store bought enchilada canned sauce, maybe a little thicker. I'd rather it be too thick than too thin, imo)
I have leftover bbq pork, leftover rice, and am cooking the beans with a premature pepper from the garden, some storebought serrano peppers for some more serious heat, hah &....
Hahah... okay so...
I started doing this thing where I stick mint in with a bunch of herbs and ... uhm... I only feed me + my "dear husband" and so
The other day I slipped some mint in some tacos
With some spinach wilted
Err like, I cooked the mint down really well with the meat in the beginning and flavored it like a normal taco otherwise
But at the end, I wilted some chopped baby spinach into the taco meat
So the strips of chocolate mint totally got lost with the spinach and the coupla other herbs I used and all the other countless taco fixins I cram on, hah (lettuce, taco/hot sauce, avocado, sour cream, kabooom!)
And so I'm all sitting next to DH just waiting for him to be like,
"Wtf crazy green thing ended up in the tacos that tastes bizarre ?"
Or like I dunno
I was ... open for reprimand for minting the tacos at least, hahah.
So a while after dinner I am like,
"Did you taste the mint in the tacos?"
And he said "not at all."
So hey! I get a free pass on minting stuff up until further notice.
I chose to mint the beans in my casserole but they are still spicy with peppers.
Oooh, I just tasted the beans and they did not taste minty in a strange way at all.
I think the fact that it is "chocolate" mint helps.
I mixed the meat, beans, and rice then separated it into thirds in layers so it went:
Oil the pan well, then a couple tablespoons of Sauce on the bottom, 4 dipped in sauce corn tortillas, in a layer, 1/3rd beans/rice/meat mixture on top, add cheese, then 4 more dipped in sauce torillas, another 1/3 beans-rice-meat mixture, cheese, sauced tortilas, remaining meat beans rice mixture, 4 more sauced tortillas, and cheese on top.
I used storebought corn tortillas. I should make my own tortillas, then this would be really amazing.
And when I say "sauced" I mean, I dipped the tortillas in the bowl of sauce and tried to leave a good amount of sauce on them. You don't want it to be too dry, and not too liquidy either. (Haha I think that is true of all dishes, riiight! Anyway!)
Oops I think I forgot I liked to cook this @ 350 degrees @ 50 minutes instead of 400 degrees
I just checked on it and it was more than done. (30 minutes @ 400 but.. I didn't need to rush it.
Everything is already cooked so... you kind of just need to bake it together so the cheese melts and everything gets casserole-y.
It's goooood! Ooooh, I went into the kitchen to "test" it and I was accidentally "eating" it.