Our garden hasn’t been all that great this year.  The Critters ate the broccoli and brussels sprouts and the tomatoes have been pretty dismal.  Lots of black rot.

But the hot peppers have been coming along well…

Victor harvested about 10 of them this morning.  The timing was perfect, because I had planned to make chicken sandwiches with fried red peppers tonight.

A fresh chicken sandwich made without the 100 ingredients in a Chick-fil-a sandwich. High fructose corn syrup?  MSG? Artificial colors and flavors?  It’s no secret that I can be a bit of a food snob.  And I’ve actually never eaten a Chick-fil-a sandwich.  But after reading the ingredient list, there’s just no way I would consume one.  And that doesn’t even begin to address their hate-filled political agenda.  I know, I know…  you’re sick of hearing about Chick-fil-a.  But being an American who happens to be gay, it’s more than a bit personal.  No…  it’s real food from people who aren’t trying to eradicate me.

So, properly politically-motivated, the fried red peppers became fried red and green peppers.  One should always be flexible and be able to adapt to new situations, right?!?  Right.

Not knowing how hot they were, I took a bit off the tip.  Nothing.  Victor took a bit off the tip.  Nothing.  He cut it in half and we each took a chunk.  H-O-T!!!  They were seeded before cooking.

They went into the skillet with nothing more than some olive oil.  I cooked them for about 30 minutes – 10 minutes uncovered and 20 minutes covered.  At the end I added a pinch of salt and black pepper.

Stellar.  Just hot enough to be interesting, but still really flavorful.

The chicken went on the grill with just a bit of garlic powder, smoked paprika, and S&P.

Little rolls and fries finished it off.

I really like mixing hot and sweet peppers together like this.  They come together really well and can be used on absolutely anything – from sandwiches to omelettes and everything in-between.