I haven't tried the bread & butter, but from looking at the recipe I think the relish will be sweeter and it has the typical mixed pickling spices ( a bit of all spice, cinnamon, etc). Also the B&B are jalapenos are thin sliced and the relish is fine chopped or ground (I use the food processor)... I use it just as I would sweet pickle relish. It is awesome in tuna/potato(or pasta) salad. If you have a few jalapenos left over, try this ... it's not for canning, but is dyn-o-mite. SHRIMP AFTERBURNERS Makes 6 servings Source: Southern Living Serve with a spicy queso dip 12 unpeeled medium-size fresh shrimp 12 jalapeño peppers 6 slices bacon -halved lengthwise Peel and devein shrimp. Cut a slit in each jalapeno pepper; remove seeds and membranes. Carefully place one shrimp in cavity of each pepper. Wrap each pepper with 1 bacon piece and secure with a wooden pick. Place on a jelly roll pan. Broil 5 1/2" from heat for 6 to 7 minutes on each side, or until bacon is cooked. Serve warm.

I grow them in the Seattle area with mixed success. I think it's highly dependent upon what sort of spring and summer you have in any given year. My best crop was from 4 serrano plants I placed in the ground some years back. I must have harvested 100 peppers per plant that year, but I also remember the spring being unseasonably warm followed by a hot, sunny summer. This is not always the case in the Pacific Northwest, and many years I don't get much of a yield at all. I have never had much success treating pepper plants as perennials, even with indoor overwintering strategies, so I just buy new starters each year.

You're in luck!!! This week, it's "Southwestern Cuisine" in my "Epicurean Kitchen Garden" class. Here are the recipes that include jalapenos (or similar peppers): CHILI RELLENOS WON TONS Makes 6 dozen appetizers Ingredients 2 lbs ground beef 2 medium onions, chopped finely 2 cups shredded cheese teaspoon leaf oregano ½ teaspoon cumin Dash garlic salt 1 medium green chili, roasted, minced 1 package won ton wrappers oil for frying Directions Brown and drain beef. Combine beef, onion, cheese, oregano, cumin, garlic salt and chilies. Place a small spoonful of meat mixture on each won ton wrapper and follow package directions for folding and sealing. Deep fry 1-½ minutes or until golden brown, drain on paper towels. Serve warm. BLACK BEAN CHICKEN CHILI Ingredients: 2-4 medium jalapenos, chopped 1 large onion, chopped 5 cloves garlic, minced fine olive oil 32 oz tomatoes, chopped fine 8 oz tomato sauce 6 oz tomato paste 2 tsp salt 1 Tbs oregano 3 Tbs chili powder 2 tsp cumin 1 tsp cayenne pepper 45 oz black beans (canned with liquid; or homemade, cooked) 1 large rotisserie-cooked chicken, shredded and chopped into bite-sized pieces Directions Sauté green pepper and onion in olive oil on medium heat until soft. Add garlic and cook another 1-2 minutes. Add tomatoes, tomato paste, tomato sauce and seasonings and simmer for 35 minutes. Add beans and chicken and mix until thoroughly combined. Cook for an additional 20 minutes to warm. Serve with sour cream, shredded cheese and cornbread. CORN SALSA Serves 8-12 Ingredients: 4 medium ears sweet corn ½ pound tomatoes, peeled, seeded, diced 10 large roasted and peeled green chiles 2 small zucchini, peeled and minced 1 medium purple onion, minced 1 medium red bell pepper, minced 2 medium yellow hot peppers, minced 1 small jalapeno, minced 3 cloves garlic, minced 2 Tbs fresh cilantro, chopped 1 tsp salt 1 tsp fresh milled black pepper 4 Tbs olive oil 1-½ Tbs red wine vinegar Directions Put the corn in cold water and bring to a boil. Cook corn, covered, for 12 minutes. You can blanch the chiles in the boiling water with the corn. Drain, set aside to cool. In a large glass or ceramic bowl start combining ingredients. Add the tomatoes, chilies, zucchini, onion, bell peppers, chili, jalapeno, garlic and cilantro. Cut the corn off the cob (it should be cool enough to handle by now). NOTE: After you have taken the kernels off the cob run the dull side of your knife down the cob to extricate the small white seed-like material. This is where the sweet in sweet corn comes from. Add to bowl. Add the vinegar and oil. Salt and pepper to taste. GRILLED JALAPENO POPPERS (yes, another popper recipe) Makes 10 poppers Ingredients 10 medium fresh jalapenos ¼ pound cheese, sliced (Asadero, cheddar, Monterrey Jack, or even cream cheese will work, or a combination of your choice, as long as it will melt) 1 medium onion, cut across and then into longitudinal slices 10 slices bacon Toothpicks (soaked at least 20 minutes in water) Directions Slice the Jalapenos down the center from the stem (just below the stem) to just almost before the tip of the jalapeno chile pepper, avoiding cutting through the stem. Squeeze the pepper at the top and bottom to make a slight opening in the pepper. Carefully clean out the seeds and membranes while avoiding separating the pepper into two parts. CAUTION: Jalapenos can be very hot. Use caution and wear rubber gloves if you have skin sensitivity. Keep hands away from face and eyes. Wash hands thoroughly with warm water and soap when finished handling peppers. Slice the cheese into 1½-inch long by ½ wide and thick slices. Slice the onion into wedges that are about ¼-inch wide. Slide a piece of cheese and an onion slice into each pepper. Take a slice of bacon, wrap it around the pepper tightly, and use the toothpick to secure the bacon in place (skewered through the pepper). Preheat barbecue grill. Place the stuffed jalapeños over a hot grill (if you have a top warming rack this works well). Turn every 5 to 6 minutes to cook evenly. When the bacon is done remove to a plate to allow to cool. CREMA DE CHILI JALAPENO CON QUESO BLANCO Cheesey Creamed Poblano Chili with Corn Makes approximately 6 servings Ingredients 3 tablespoons olive oil 1 medium onion, finely diced 1 small clove garlic, crushed fine 1 ½ cups roasted corn, removed from the cob 8 large jalapeno chilies, roasted and peeled 1 tablespoon flour ¼ cup milk ¼ cup firm white cheese (Monterrey Jack, Queso Quesadilla and Asadero work well)* Directions Roast the chiles over medium high heat, under the broiler, or over an open flame (such as your grill). Turn the chilies frequently to prevent over cooking on any one side, and let the entire chile pepper become charred and blackened. Remove from the heat and place in a slightly damp towel, allow to cool to loosen the skin. Once cool, carefully peel the skin from the chili, remove the stem end, and slice open to remove the seeds. Dice the chili in 1/2-inch by 1/2-inch pieces; set to the side. Heat the olive oil in a large heavy skillet over medium high heat. Add the onion and sauté until just beginning to become translucent and then add the garlic. Sauté for another minute before adding the corn and chile. Add the corn and chili and sauté these for 1 to 2 minutes, just enough to heat thoroughly and slightly brown the edges. Remove the onion, garlic, corn and chile from the pan and set to the side. Add the flour and stir constantly until it begins to brown slightly. Slowly pour the milk into the cooked flour while stirring constantly. Continue to stir until the mixture begins to form thickened "gravy". Add the cheese and stir until melted. Return the onion, garlic, chili and corn to the pan and stir until all of these are covered with the cheese sauce. Add salt and pepper to taste. Serve as a side dish as is or use it as sauce over potatoes, meat or other vegetables. ROASTED CHILI AND TOMATILLO SALSA Serves many Ingredients 6 to 10 medium chili peppers, your choice (such as poblano, jalapeno, serrano, etc.)* 10 medium tomatillos 1 bunch green onions 6 cloves garlic, minced ½ teaspoon coriander seeds, toasted and crushed** Juice of 1 to 2 limes (according to your taste) ½ small bunch cilantro, finely chopped Coarse salt, to taste Corn chips * How hot you make your salsa depends on the kind of chilies and the amount you use. ** To lightly toast coriander seeds, cook them in a small dry skillet over medium heat until the aroma is released. Crush with a mortar and pestle or seal in a plastic bag and crush with a heavy pan. Directions Preheat the broiler of your oven. Wash and dry the peppers. Remove husks from tomatillos; wash and pat dry. Place chili peppers and tomatillos on a baking sheet; broil 3 to 5 minutes each side until blackened. Remove from oven. Place hot chile pepper in a bowl, cover with plastic wrap or an airtight lid, and allow to steam for 10 minutes. After 10 minutes, remove chile peppers. Using a sharp knife, remove stems, skins and seeds. Warning: Always wear gloves when working with hot chile peppers (fresh, dried or roasted chiles). Never touch your eyes when working with chiles. Roughly chop tomatillos, chili peppers and green onions. Place in food processor or blender and add garlic and toasted coriander seeds. Pulse until uniform in texture, but not pureed. Stir in lime juice, cilantro, and salt, to taste. SOUTHWEST CORN CUSTARD WITH ROASTED PEPPERS Makes 4 to 6 servings Ingredients 2 ½ cups fresh corn kernels (or 1 pound frozen corn kernels, thawed, divided) ¼ cup sugar 1 ¼ teaspoons salt 1 cup milk ¾ cup heavy cream 4 large eggs ½ whole vanilla bean, split lengthwise and seeds scraped (or 1/2 teaspoon pure vanilla extract) ½ cup (1/2 stick) unsalted butter, melted and cooled to touch 4 tablespoons all-purpose flour ¼ cup chopped green chilies (4-6 jalapenos or 3-4 roasted Anaheim or poblano chiles), peeled, and seeds removed* 1/8 teaspoon freshly ground nutmeg * Roast chilies by slicing them in half lengthwise, placing them on a cookie sheet, brushing very lightly with olive oil and then putting them under the broiler until the skin has charred and appears loose on the pepper. Then wrap the pepper with a slightly dampened paper towel and place them in a closeable plastic bag until they have cooled to touch. The skin should peel easily from the pepper. Directions Preheat the oven to 350° F. and butter a 1 ½-quart shallow casserole or quiche dish. In the food processor, pulse ½ of the corn until it forms a paste (this will take approximately 8 to 10 pulses on most food processors). In a medium-sized bowl, mix the corn paste, the remainder of the whole corn kernels, sugar, salt, milk, cream, eggs, and vanilla seeds or extract. Mix well, taking care to make sure the processed corn paste is mixed in thoroughly or you will have clumps in your finished dish. Add the flour, butter, and diced green chilies, stirring until combined. Pour the mixture into your prepared casserole or quiche dish. Sprinkle the nutmeg over the custard. Bake on the middle rack of your oven until the center is just set, about 40 to 45 minutes (30 minutes at the same temperature if you are using a convection oven). Remove from oven. Allow to the corn custard to set for approximately 5 minutes before serving. CALABACITAS, CALIFORNIA STYLE Serves 4-6 Ingredients 4 Tbs olive oil 2 small jalapenos, chopped 1 medium onion, diced 3 small zucchini, or other summer squash, unpeeled, diced large 1 clove garlic, chopped (optional) 1 small tomato, chopped 1 ½ cup cooked/blanched corn kernels ¼ pound Monterey jack cheese, cut into small chunks 1 teaspoon freshly squeezed lime juice (optional) 1 tablespoon finely minced fresh cilantro (optional) Salt and freshly-ground black pepper Directions Heat the oil in a large skillet on medium-high heat. Add the peppers and onion and sauté until soft. Add the squash and garlic and cook for 2 minutes. Add the tomato and just heat. Add corn and cheese. Put lid on pan and continue cooking on reduced heat until cheese is melted and corn is heated through. Add lime juice, cilantro, salt and pepper to taste. Serve hot with diced avocado as an optional topping. SANTA FE CORN SOUFFLé Serves 8 Ingredients 2 cups fresh corn kernels stripped from the cob 5 tablespoons butter ¼ cup finely chopped onion 3 large eggs, separated ¼ cup roasted, peeled, and chopped fresh jalapenos ½ teaspoon salt Directions Heat oven to 375° F degrees. Using 2 tablespoons of the butter, grease a 1 ½-quart soufflé dish. Sprinkle dish lightly with flour to prevent soufflé from sticking. Set aside. In a medium skillet, sauté onion in remaining butter until soft. In a food processor, combine egg yolks, onion and corn. Process until corn is fine. Transfer to a large bowl. Stir in chilies and salt. Beat egg whites until stiff. With a rubber spatula, fold gently but thoroughly into corn mixture. Scrape into prepared soufflé dish. Bake 10 minutes, then reduce heat to 350° F and bake 30 minutes longer, until lightly browned and when a knife inserted into the center comes out clean. Blue Corn Pozole Stew Ingredients l large onion, coarsely chopped 2 teaspoons light olive oil 2 to 8 cloves garlic, thinly sliced 1 to 2 cups dry white wine (or just water) 2 ½ cups chicken stock plus enough water to cover pozole, add more as needed but donÂt get too wet 21 ounces dry blue corn pozole or 3 29-ounce cans yellow or white hominy 3 pounds lamb or pork roast, trimmed of fat and cut into 1-inch cubes 2 to 4 medium fresh mild, long green chiles, seeded and finely chopped 1 whole bay leaf 1 tablespoon oregano Salt to taste ½ cup chopped parsley or cilantro or mix Lime or lemon wedges Directions In a 6- to 8-quart pot, cook the onion in the oil until soft, stirring often. Add the water, chicken stock and white wine. Bring to a rolling boil and add the dry pozole. Simmer slowly on low heat for 3 to 4 hours. Add more liquid if necessary. (If you are using canned hominy, skip this step. Cook the meat as instructed below with the liquids and seasonings, using just enough water to cover the meat. Add the canned hominy with the parsley and cilantro. Heat to serving temperature.) When the pozole kernels start to split open, add the meat cubes (I like it best when seared well, beforehand), garlic, green chiles, bay leaf and oregano and cook on low heat for about 1 hour longer, until the meat is no longer pink in the center. Salt to taste (optional). Add the parsley or cilantro just before serving. Serve with lime or lemon wedges. COWBOY CAVIAR Serves 6 as a side, 12 as an appetizer Ingredients: 2 cups black-eyed peas (fresh cooked or canned) 1 tablespoon olive oil 2 small green chilies, chopped Dash of cayenne pepper or your favorite hot sauce 2 tablespoons minced onion 2 tablespoons minced celery 2 tablespoons apple cider vinegar ¼ teaspoon salt Freshly ground black pepper, to taste 2 medium Roma tomatoes, seeded and diced 1 tablespoon fresh cilantro, minced Directions: Drain peas, rinse with cold water and drain again. Combine olive oil, chilies, cayenne, onion, celery, vinegar, salt and pepper, and mix well. Pour over peas and stir gently. Refrigerate for several hours or overnight. At serving time, add chopped tomatoes and cilantro and mix carefully. TEX-MEX CHICKEN PASTA Serves 6 Ingredients: 3 cups ziti pasta 2 tsp chopped jalapeno or serrano peppers 1/3 cup chopped fresh cilantro 1/3 cup sliced ripe olives ½ cup prepared basil pesto ½ cup evaporated milk or heavy cream ¼ cup grated Cotija cheese 1 Tbsp olive oil 1- ½ lbs chicken breast tenders 1 medium onion, chopped 2 cloves garlic, minced 1 medium green bell pepper, sliced 1 medium red bell pepper, sliced Directions Bring a large pot of water to a boil. In small bowl combine peppers, cilantro, olives, pesto, milk, and Cotija cheese; set aside. Heat olive oil in large skillet and add chicken. Stir fry over medium high heat until light brown. Add onion, garlic, and peppers and stir fry until chicken is thoroughly cooked and peppers are crisp tender. When you start cooking the chicken, start cooking the pasta in the boiling water. When al dente, drain, reserving 1/4 cup pasta cooking liquid. Mix the cooked and drained pasta with the pesto mixture along with enough pasta cooking liquid to make a sauce. Cook and stir for 1-2 minutes until heated through. Combine the pasta and the chicken and vegetables. Serve immediately. SOUTHWESTERN CAESAR SALAD Serves 6 Ingredients: For the dressing: ¼ cup sour cream ½ cup olive oil ¼ cup fresh lime juice (about 2 medium limes) ¼ cup roughly chopped fresh cilantro 2 tablespoons chili powder 1 teaspoon minced garlic 1 tablespoon minced fresh chile pepper of your choice Salt and freshly cracked black pepper to taste For the salad: 1/3 cup olive oil 1 teaspoon minced garlic 1 tablespoon ground cumin 2 cups diced cornbread, in 1/2-inch cubes, or other bread of your choice 1 head romaine lettuce, outer leaves removed, inner leaves washed, dried, and torn in halves or thirds 2 medium avocados, peeled, pitted, and quartered 2 medium tomatoes, cored and quartered 1 small red onion, peeled, halved, and thinly sliced 1/3 cup grated Cotija cheese (sub Parmesan) Directions: In a small bowl, combine the sour cream and olive oil and whisk together (it will look a little curdled, but don't worry). Add the remaining dressing ingredients and whisk to blend (now it should be smooth). Set aside. In a large bowl, combine the olive oil, garlic, and cumin and mix well. Add the bread cubes and toss well to coat. Put the seasoned cubes on an un-greased baking sheet and bake in a 350° F. oven until crisp on the outside but still chewy inside, about 10 minutes. In a large bowl, combine the romaine lettuce, avocados, tomatoes, and onion. Stir the dressing well, add just enough to moisten the ingredients (there will be some dressing left over) and toss to coat. Sprinkle with cheese and croutons and serve. SOUTHWEST VEGETABLE PAELLA Serves 6 Ingredients 2 tablespoons olive oil 1 medium onion, chopped 1 medium green pepper, cut into 1" pieces 2 cloves garlic, minced 1 cup long-grain white rice, uncooked 14 ½ ounces vegetable broth 1 cup tomatoes, peeled, chopped 2 medium green chilies, roasted, diced ¼ teaspoon turmeric ¼ teaspoon red pepper 1 pound black beans, cooked, rinsed & drained 1 ½ cup corn kernels (drained if canned) Directions In a large skillet, heat olive oil and cook onion, green pepper, and garlic till tender (4-5 minutes). Add rice, vegetable broth, tomatoes, green chilies and spices. Bring to a boil, reduce heat to lowest setting, cover, and simmer 15 minutes. Stir in black beans and corn, cover and cook an additional 15 minutes. CHILI CORNBREAD Makes 12 servings Ingredients: ¼ cup chopped red bell pepper ¼ cup chopped green bell pepper Nonstick cooking spray 2 small jalapeño peppers,* minced 2 cloves garlic, minced ¾ cup corn kernels 1- ½ cups yellow cornmeal ½ cup all-purpose flour 2 tablespoons sugar 2 teaspoons baking powder ½ teaspoon baking soda ½ teaspoon ground cumin ½ teaspoon salt 1- ½ cups low-fat buttermilk 1 large egg 2 large egg whites 4 tablespoons butter, melted Directions Preheat oven to 425°F. Spray 8 X 8-inch square baking pan with nonstick cooking spray; set aside. Spray small skillet with cooking spray. Add bell and jalapeño peppers and garlic; cook and stir 3 to 4 minutes or until peppers are tender. Stir in corn; cook 1 to 2 minutes. Remove from heat. Combine cornmeal, flour, sugar, baking powder, baking soda, cumin and salt in large bowl. Add buttermilk, egg, egg whites and margarine; mix until blended. Stir in corn mixture. Pour batter into prepared baking pan. Bake 25 to 30 minutes or until golden brown. Cool on wire rack. Cut into 12 squares before serving. COWBOY-STYLE SOUTHWEST CORNBREAD Cornbread Serves 10 Ingredients 1 cup cornmeal 1/3 cup all-purpose flour 2 tablespoons sugar ½ teaspoon salt 1 dash white pepper 2 teaspoons double-acting baking powder ½ teaspoon baking soda 2 large eggs, beaten 1 cup buttermilk ½ cup vegetable oil 8 ¾ ounces creamed corn 1/3 cup yellow onion, minced 2 tablespoons hot chili peppers, minced 1 tablespoon red bell pepper, minced ½ cup Monterey jack cheese, shredded Directions Combine the cornmeal, flour, sugar, salt, pepper, baking soda and baking powder. Combine the remaining ingredients and add to the first mixture. Blend only until mixed; do not over-mix. Bake in an iron skillet. Melt two tablespoons butter in the pan on the stovetop first. Off the heat, pour in the mixture and finish in the oven. OPTIONAL: Place mixture in a 10-inch greased baking pan. Bake in a preheated 350-degree oven for 35 minutes or until golden brown. SAN FRANCISCO CRAB ENCHILADAS WITH CHIPOTLE CREAM SAUCE Makes 12 appetizer or 6 main-course servings Ingredients ¾ lb fresh "wild" mushrooms (such as Chanterelle, Porcini, Shiitake) or button mushrooms 1 cup unsalted butter 1 tsp shallot, minced ½ cup dry vermouth 1 lb cooked Dungeness crabmeat, drained and - picked over Chipotle cream sauce (see recipe below) ¼ cup snipped fresh chives ¼ tsp freshly ground pepper 12 7- or 8-inch blue corn or yellow corn tortillas Directions Cut off any hard stems from mushrooms and discard. Thinly slice mushrooms. Melt ½ cup butter in heavy large skillet over medium-low heat. Add mushrooms and shallot and cook until tender, stirring frequently, about 10 minutes. Add vermouth and bring to boil. Reduce heat and simmer until almost no liquid remains in pan, stirring occasionally, about 6 minutes. Melt remaining ½ cup butter in heavy medium skillet over medium heat. Add crab and stir until heated through. Combine with mushrooms. Mix in ¾ cup chipotle sauce, chives and pepper and bring to boil, stirring constantly. (Can be prepared 1 day ahead. Cool completely. Cover and refrigerate.) Set aside. Preheat oven to 350°F. Stack tortillas and wrap in foil. Bake until heated through, about 10 minutes. Re-warm filling over low heat, stirring occasionally. Place 1 tortilla on each plate. Divide filling among tortillas. Fold tortilla up as for letter, enclosing filling. Turn enchiladas seam side down. Spoon remaining sauce over and serve. Chipotle Cream Sauce Recipe for Crab Enchiladas 12 whole chipotle chiles (smoked jalapenos), stemmed 1 tsp shallot, minced ½ tsp garlic, minced 1 Stick unsalted butter (½ cup) 1 cup dry white wine 2 cup heavy cream ½ cup onion, diced ½ tsp cornstarch dissolved in 2 tsp water 1 Tbs Fresh rosemary - minced 1 ¼ tsp Freshly ground pepper Bring large pot of water to boil. Add chiles and boil until tender, about 15 minutes. Drain, reserving 1/4 cup cooking liquid. Puree chiles with 1/4 cup cooking liquid in blender. Strain through sieve. Set aside. Melt butter in heavy large skillet over medium heat. Add 1 tablespoon chipotle paste, onion, rosemary, pepper, shallot and garlic and stir 2 minutes. Add wine and boil until reduced by half. Add cream and boil until reduced to thin sauce consistency, stirring occasionally, about 10 minutes. Taste, adding more chipotle paste if desire. Add cornstarch mixture and boil 1 minute, stirring constantly. (Can be prepared 1 day ahead. Cool completely. Cover and refrigerate. Re-warm before using.) Makes 3-¾ cups SOUTHWEST EGGROLLS Serves 5 Ingredients Eggroll 1 whole chicken breast filet 1 tablespoon vegetable oil 2 tablespoons minced red bell pepper 2 tablespoons minced green onion 1/3 cup corn kernels, fresh or frozen ¼ cup black beans, cooked, rinsed and drained 1 cup spinach, chopped fine 2 tablespoons diced jalapeno peppers ½ tablespoon minced fresh parsley ½ teaspoon cumin ½ teaspoon chili powder ¼ teaspoon salt 1 dash cayenne pepper ¾ cup shredded Monterey jack cheese 5 7-inch flour tortillas Dipping Sauce ¼ cup smashed fresh avocado (about half of an avocado) ¼ cup mayonnaise ¼ cup sour cream 1 tablespoon buttermilk 1 ½ teaspoons white vinegar 1/8 teaspoon salt 1/8 teaspoon dried parsley 1/8 teaspoon onion powder 1 dash dried dill weed 1 dash garlic powder 1 dash pepper Garnish 2 tablespoons chopped tomatoes 1 tablespoon chopped onion Directions Preheat barbecue grill to high heat. Rub the chicken breast with some vegetable oil then grill it on the barbecue for 4 to 5 minutes per side or until done. Lightly salt and pepper each side of the chicken while it cooks. Set chicken aside until it cools down enough to handle. Preheat 1 tablespoon of vegetable oil in a medium-size skillet over medium-high heat. Add the red pepper and onion to the pan and sauté for a couple minutes until tender. Dice the cooked chicken into small cubes and add it to the pan. Add the corn, black beans, spinach, jalapeno peppers, parsley, cumin, chili powder, salt, and cayenne pepper to the pan. Cook for another 4 minutes. Stir well so that the spinach separates and is incorporated into the mixture. Remove the pan from the heat and add the cheese. Stir until the cheese is melted. Wrap the tortillas in a moist cloth and microwave on high temperature for 1 1/2 minutes or until hot. Spoon approximately one-fifth of the mixture into the center of a tortilla. Fold in the ends and then roll the tortilla over the mixture. Roll the tortilla very tight, and then pierce with a toothpick to hold together. Repeat with the remaining ingredients until you have five eggrolls. Arrange the eggrolls on a plate, cover the plate with plastic wrap and freeze for at least 4 hours. Overnight is best. While the eggrolls freeze prepare the avocado-ranch dipping sauce by combining all of the ingredients in a small bowl. Preheat 4-6 cups of oil to 375 degrees. Deep fry the eggrolls in the hot oil for 12-15 minutes and remove to paper towels or a rack to drain for about 2 minutes. Slice each eggroll diagonally lengthwise and arrange on a plate around a small bowl of the dipping sauce. Garnish the dipping sauce with the chopped tomato and onion. AND JUST FOR FUN.... Raspberry and Watermelon Sparkling Ice Tea Serves 9 Ingredients 4 cups boiling water 3 raspberry tea bags 1 cup raspberries 1 cinnamon stick ½ cup sugar 2 tablespoons Raspberry Liquor (optional) 4 cups watermelon, chilled, pureed/strained 3 cups sparkling wine , chilled *** (see note) Directions: To the boiling water add the tea bags, ½ the raspberries, cinnamon stick, sugar and liquor. Let stand. Remove the cinnamon stick after 5 minutes. Remove the tea bags after 10 minutes. Let the tea mixture come to room temperature. Chill for 2 hours. Strain the tea mixture into a glass pitcher. Strain the watermelon juice through a fine strainer. Add the watermelon juice to the tea and mix well. To serve, fill a tall glass 2/3 with the raspberry/watermelon tea. Top the glass with cold sparking wine. Garnish with raspberries and watermelon cubes. *** Note: You can make this ice tea without the sparking wine. It will be sweeter without the wine so adjust the sugar to your liking. You can also replace the wine with ginger ale or club soda. Joe

I've grown Mucho Nacho and they are the largest I've ever grown and also hotter than most others. I haven't grown Mammoth so I can't comment on them. I believe Emerald Fire are almost as big as Mucho Nacho but quite not as hot. Tomato Growers Supply offers Mucho Nacho and Totally Tomatoes has Emerald Fire and Mucho nacho. When I make poppers I cut them in half lengthwise, deseed, and then stuff and bread the halves. I put chopped bacon in the cream cheese mix.