Today’s recipe is a mishmosh of using up a little of what my garden has to offer and using the gorgeous seasonal stone fruits sent to me from the Washington State Fruit Commission (because I am a “Canbassador” for them). This is the time of year I start thinking about what needs to be cut back & dried before the end of summer starts to kick in, and what needs to be used fresh now. Plus I have more peppers than I can count! Add that to the massive amount of stunningly perfect peaches and nectarines I received, and you’ve got this.
And it burns, burns, burns, burns.. that ring of fire… that ring of fire. You all know Johnny Cash is one of my favorite artists of all time, right? You should. Him and June (and that whole era of music, really) are absolutely some of my favorites. I could watch Walk The Line a million times, as well as the documentary about their performance at Folsom, and basically love every song- save for the extreme preachy gospel stuff- that he/they have done.
So it stands to reason I’d grow a hot pepper named after one of his and June’s most popular songs (she wrote it, you know): the Ring Of Fire pepper.
And of course when I got those gorgeous yellow peaches, I was thinking of what to do with them. So I thought, hey, that peach & pepper salsa was a mighty big hit. Why not incorporate a hot pepper into some peach preserves? Sure it’s been done before- but I never did it. I decided to not wait until the peppers got red because of two reasons: 1) I didn’t want the peaches to get too soft while I waited and 2) then they’d be pretty freakin’ hot; about 20,000- 50,000 Scoville Heat Units. Here’s what they look like red:
To put that heat in perspective, a habanero has about 100,000 – 300,000 SHU and a jalapeno has about between 2,500 – 10,000 SHU. So while this Cayenne variety isn’t crazy hot, when red it has a pretty good amount of heat. I used it while green, so it was still a little spicy and a bit hot- but not too bad. A pleasant heat. Just a little hotter than your average jalapeño.