Can this delicious Southern pantry staple yourself.
By Amanda Burleigh This past year my husband and I thought we would try our hands at a garden for the first time. We had a nice sized section of yard and filled it with a variety of veggies, including tomatoes, eggplants, cucumbers and chili peppers. As the months went by and our schedules got busier, the garden received less and less attention. Some plants held on longer than others, but unfortunately most of them died. However, one group managed to thrive, and that was the chili peppers. Now I am faced with dozens of peppers and no clue what to do with all of them. My first attempt to use the peppers was in homemade salsa. Not realizing how spicy these peppers actually are, I made a small batch and used my poor family as guinea pigs. The salsa was downright inedible. I tried desperately to tame the fiery dish by stretching it with anything and everything I could find. My once small batch of salsa suddenly filled my largest gumbo pot, and was still too hot to eat. Sadly, I had to throw it down the drain. Back in the kitchen a second time, I'd learned from my previous mistakes and