Gardening in California is ridiculous. One moment the jalapeños and habaneros were seeds, the next moment we were giving away a dozen peppers at a time to anyone willing to take them.

Several jalapeños turned red before we could harvest them. And they were hotter than hell in an experimental Greek yogurt dip. The green ones tended toward bell pepper mild with occasional surprises.

Our rapidly proliferating peppers required a big-batch recipe.