If there’s one thing we love planting at DCC it’s PEPPERS! While we like it spicy, most pepper varieties are forgiving and plentiful, producing throughout the season.

To take most pepper plants from seed to fruit is pretty simple.

We recommend starting most vegetables* as seedlings since they can be fragile while sprouting, but if you’ve already bought fresh peppers for taco night, the seeds are a free alternative to the plant shop.

To germinate the seeds wet a paper towel and place the seeds a half-inch apart on the paper towel. Cover with another damp paper towel and place in a container. This could be a Ziploc bag, storage container, or old takeout box.

Store in a cool, dim place and check every few days to let in fresh air and check for mold.

Once you have spouts, place seeds in pre-moistened soil with the sprouts facing up. Cover with more damp soil and place in bright, indirect sun, keeping the soil moist but not soaking.

Once your pepper plant takes root, separate seedlings and place one to two in 10-gallon buckets. Use climbing cages or trellises to support the pepper vines.

Slowly acclimate your plant to direct sunlight by upping exposure incrementally over a period of a week or two. Once your plant is used to the sun, give it 6-8 hours of direct sunlight and water when the top 4 inches are dry**.

*This method can be used to grow tomatoes, just plant a slice instead of germinating the seed.

**Adjust watering based on your climate.

Now that your peppers have fruited, it’s time to make hot sauce!

We like to use whatever we have handy so feel free to adjust the recipe to match your garden.

Today’s picks were cherry tomatoes, jalapenos, bell, and poblano peppers. We added some white onion and garlic, from the pantry. This tangy, spicy, fresh hot sauce will elevate even the most boring taco night.

Green Garden Hot Sauce

Ingredients:

9 fresh jalapenos peppers, sliced

*remove seeds to lessen spice

2 fresh poblano peppers, sliced

2 cloves fresh garlic

1 cherry tomato, halved

¼ green bell pepper

2 teaspoon onion, diced

¾ teaspoon salt

¼ teaspoon red pepper flakes

1 teaspoon vegetable oil

1 cup white distilled vinegar

2 cups water

*all measurements are suggestions and don’t need t

o be exact. Just use what you have!

Directions:

Step 1

In medium saucepan heat oil on medium/high heat. Add everything but the water and vinegar; saute for 4-7 minutes or until the vegetables are soft and have a slight char.

Add the water and cook on medium heat for 20 minutes, stirring often. Remove from heat and allow to come to room temperature.

Step 2

Puree mixture (you can use a food processor, blender, or hand mixer) and slowly add vinegar while blending.

Step 3

Pour into an airtight, sterilized jar. The sauce will keep in the fridge for up to 6 months.

Step 4

Enjoy!