Chocolate habanero

Our garden has done well this year. Our peppers in particular are spectacular. We’ve had enough peppers ripening to be able to use fresh ripe peppers daily and the plants are loaded with green peppers. Out of more than a dozen varieties, shishito is a new one for me that we find especially pleasing. We first came across shishitos in a restaurant in the Hamptons last summer and have since had them in high end restaurants in San Jose, Los Angeles and here in Fort Collins. We were excited to see plants available at one of our local nurseries and planted two of them. Not only do they bear heavily, but they ripen early and we have been eating them regularly, either sautéed by themselves or added to dishes. We really like the green shishitos we’ve had in restaurants, but ripe red ones are even better. I believe…