Treasured Valley

Surprisingly, this has been a hit of recent.

I originally thought it’d make a great (hot) condiment for a nacho bar at a party we went to, but it kinda morphed into something great to just scoop up with a chip. It does require a significant investment of time, in both gathering of the ingredients and preparation, but worth every bite.

All the peppers I used either came from my garden or Wissel Farm’s down the street — except for the habaneros, they came from Albertson’s.

Ingredients:

• 1 habanero
• 2 jalapeños
• 1 sweet red bell pepper
• 2 Thai peppers
• 2 Serrano peppers
• 2 Anaheim peppers
• 3 Hungarian Cherry peppers
• 1 Sweet Banana pepper
• 1 Fresno pepper
• 1 Mirasol pepper
• Juice of 1 lime
• 1 teaspoon of granulated garlic
• 1 tablespoon of chopped fresh chives

Method:

This is where the time comes into play, the peppers all need to be chopped very small and and they need to be uniform to ensure a good mix in each bite — oh and for goodness-sakes, get yourself some latex gloves! Add the remaining ingredients, mix, and refrigerate — you want to make this at least 2 hours before you plan on eating it so that the granulated garlic can bloom in the lime juice.

I garnished mine with some slices of Serrano and whole chives.