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Pickled Wenk’s Yellow hot (left), pickled pepperoncini (right)

As anyone who has read this blog for any length of time knows, this is a household that loves all things peppers. From growing our own paprika and cayenne to roasting green chilies for use all winter, to making our own hot sauce, to freezing chopped ripe bell peppers that we use all year, we can’t get enough of these wonderful members of the nightshade family. Read the rest of this entry »

Jennifer Kleffner

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