Are those not just the purtiest little ol' peppers you ever did see? My very first two Lemon Drop chili peppers have ripened, praise the Lord and pass the asbestos.It was great fun to watch them turn from green to gold -- which took roughly 24 hours from start to finish. You might think that's akin to watching paint dry but you would be wrong. Nobody salivates, anticipating dinner when watching paint dry.
I did some research during the transformation, curious to see what the general Scoville rating is for this particular pepper. It seems to fall somewhere between the milder jalapeño and the hotter Serrano. On a scale from 1 to 10, the Lemon Drops are about an 8. Curiously enough, one source said they were hotter while still green.
They're almost too pretty to cut into. The skin is so shiny, they look like enameled jewelry instead of something edible. If I happened to have pierced ears (I don't), I guess I could stick a couple of hooks in the stems and let them dry while making a fashion statement.
In trying to decide what dish was going to be the showcase for my first taste, I wasn't very original. Good old-fashioned fried rice always hits the spot with me. Especially when it's my beloved Jasmine rice, cooked with chicken broth. I sauteed about half a diced onion and a chicken breast that had been cut into tiny pieces, then added one of the peppers, cut very small, guts, feathers and all. Then I added the rice and a little seasoning and, shazaam! Perfection.
Turned out, one Lemon Drop was just right. The heat was pleasant instead of lethal. And there really is a very mild citrus scent and flavor to them. Nice touch. Works well with the chicken.
Now all I have to do is figure out what my next peppery meal is going to be. Stir fry? Chicken chili? Cheese and pepper bread? Decisions, decisions.
10 comments:
Dee, they've beautiful! And my mouth wants so of that good stuff.
Some, darn it, not so. See how excited I got?
I understand, Wendy. Really. Have I inspired you to grow a Lemon Drop plant of your own this summer? (grin)
You've inspired me to make some pepper earrings. Mouth watering recipe. Eye watering too, right? I need to try that type of rice one of these days.
Ava
I didn't go for eye watering this time, Ava. Really. The trick is getting just enough to make your mouf tingle and let the taste buds feel a power hug. Next time I might use enough to raise a sweat. Just depends on my mood. And DO try the jasmine rice. It's super.
They do look awful pretty, Dee, and all the better for being grown and loved at home.
Once I discovered jasmine (Jasmati) rice, I was hooked forever. In fact I justed used up the last of my stash of it t'other day and must get some more soon. It's devine.
I also got hooked on jasmine rice from you. Peng's must use it because I eat theirs all the way to the last grain.
That is a pretty picture but I will have to pass on peppers. My stomach even hates green peppers and I love them.
I was hoping to pepper my comment with puns, but though I'm trying asbestos I can...
Ah, my heroine.
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