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| Bulgarian Carrot Peppers |
Even the Universe tried to intervene. I started my seeds this year and, after three tries, only had one surviving Bulgarian seedling. Did I heed the Universe? No, no I did not. I ran out of room in the pepper bed and planted the lone Bulgarian seedling near my cucumbers. Where it was, more or less, overcome by the lemon balm, did not flourish, and I totally forgot about it. Why? (Chorus: Fruit Fly Brain!!!) As I was yoinking out the frost-zapped plants on Sunday, I uncovered two Bulgarian peppers. I was so thrilled! Today, I minced up a pepper and sprinkled it over my salad, quite smug with my localvore self.
I am still not able to speak without choking. I feel as if the roof of my mouth has been in a house fire. My nose is running like a spring brook. All I can say is, CARROT? Really? To me, carrot connotes sweetness; rootiness. Not freaking five alarm heat! I suggest the following change to the name of the pepper - Bulgarian Napalm Pepper. Can I get an amen?
15 comments:
I got tempted by some fancy peppers this year. One was black, small and round, described as medium heat. I thought how interesting it would look on the plate. Interesting and tasteless as it turned out. I guess the lesson to us both is to stop believing the description. Let's see what we do next year hee, hee.
Had I any kind of focus, I would have noticed that the 'carrot' shape had a lot in common with a jalapeno. I'm a sucker for labels.
An honest mistake for which you paid dearly! Try drinking milk. It may soothe your mouth.
Oh, you poor girl...been there, done that but not with those...just some jalepenos...I must be a wimp when it comes to peppers. All I eat are the Anaheim type in all the colors and sweet banana peppers. I cut the banana peppers into strips, take out the seeds, and fry them up in olive oil and garlic...refrigerate and put them on fresh baked bread (the crusty kind).....heaven! I've heard milk and saltines help with the burning?
Being in the office, I have limited resources. So far, I've downed six tiny creamer cups...
Oooh, that sounds good! I think I will stick to banana peppers next year.
Oh my! I used to love hot things but no more - I have become a wimp in my old age - I avoid HOT things at all costs
hahaha...live and learn! i am not too good at focusing on the small print. small print meaning anything smaller than the headlines!
There are both hot and sweet banana peppers, so buyer beware! I have two plants of the sweet variety, and they produced like gangbusters at the end of the season.
I avoid hot like the plague! I also have not garden, so I'm sort of safe.
Oh my gosh, ha ha! I would think they'd be sweeter too with that name. You could dehydrate them and grind them up to lightly sprinkle on food too.
I always wonder who the first human was who ate a hot pepper and thought it was a good idea. his taste buds must have been dead. reminds me of our first visit to cozumel at a restaurant. the waiter put down two dishes of salsa, pointed to one, said 'hot', pointed to the other, said 'too hot'. my knucklehead husband took a big scoop of the 'too hot' and I thought he was going to die. it was his first introduction to habaneros.
ooooooooooooh. Been there done that. I've had those peppers. Thank goodness I knew ahead of time they were hot, hot, HOT! I can just imagine your facial expression when the heat kicked in.
Oh man, that makes my acid burn even worse!!! Yowza
They look so innocent!!
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