Serrano Pepper Planting

We are kicking off spring with some hot pepper seeds.  We planted fifteen Serrano pepper seeds this afternoon.  They should produce more than enough for our family to use throughout the year since these little guys are so hot.  I love them for seasoning everything from chili to bread.  They are amazing when finely diced and added to a simple bread recipe.  We will keep them inside for at least another week since the temp is going to be a little low this week.  Hopefully, they will like their new window box for now. 

In the morning, I have plans to transfer a few lemon trees. My son had planted them last summer from a lemon he ate.  They have grown very well and are in need of a bigger home.  The first signs of foliage are on their way out to see the spring!

My favorite is yeast bread with pepper and cheese:

2 cups all-purpose flour
2 tablespoons sugar
1 envelope rapid rise yeast
1/2 teaspoon salt
1/2 cup milk
1/4 cup water
2 tablespoons butter 

3 to 4 Serrano peppers

3/4 cup of Sharp cheddar cheese 

  
Warm milk and water to 120 to 130 degrees. Mix all dry ingredient together before adding the milk and water.  Last, add the cheese and peppers.  Keep adding flour until a nice firm dough is made.  Knead lightly, cover, and let rise for 10 minutes.  After ten minutes, divide into the size of roll you would like.  Place on the pan of your choosing, cover and let rise until they have doubled in size. (around 30 minutes).  Coat the top of the rolls with some melted butter, then pop them in the oven until golden brown.