Kentish Romano Peppers
From the Isle of Thanet and bought at Fruit Garden in Herne Hill.
I smoked them in a drum barbecue for five hours, over a smoldering mixture of elder and juniper woods, green tea and hay. I had planned to try and dry them in the sun during the micro heatwave we had, but this was too micro, and it’s gone, and so I have started to dry them at 70C in the oven. They have been in for around twelve hours so far. The kitchen smells amazing.
Halfway through the smoking, I collected the juice that had been drawn out of the pepper flesh and which had collected in the keel of the peppers. It was insanely good, and I drank it all.