Thursday, April 24, 2014

Radish and Pepper Overload

Capsicums grow really well in my garden.  I don't know if it's the climate here, or the soil composition (high nitrogen) in the raised beds; maybe it's a combination of both.  What it equals is constant sensory exploration (read: test how much spice the human body can tolerate!).  These habanero peppers turned into a few bottles of chili sauce...that recipe is still under construction.

Radishes and other varieties of capsicums (7 in total growing in the garden) also grow really well. When life gives you radishes and peppers, you make something with's a recipe for Radish and Pepper Spread.

The green capsicums were all sliced and baked in the convection oven for roughly 30 minutes at 180C. I covered the lot of peppers in water and two tablespoons of sugar while they were baking.

After the peppers came out of the oven, one juiced lime, a tablespoon of olive oil, and a pinch of salt was stirred into the bowl.

Finally, add the diced radishes and red chilli peppers and you've got a delicious spread with a kick.

Try it on lentils...

...or on toast.

However you decide to spread your radishes and capsicums, enjoy!

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Add More Green by Nick Kovaleski is licensed under a Creative Commons Attribution-NonCommercial-NoDerivs 3.0 Unported License.