Haha.  We bet you came here to get our recipe handed down throughout generations of people.  Well we have this page only to explain our process more so than our recipe.  😉

We start our season by planting Organic Jalapeno plants.  We buy 100% Organic plants that are not GMO.  We plant them in raised bed gardens.  Our raised beds are made out of untreated 100% Cedar wood.  We don’t treat the wood as we don’t want toxins in our soil which would then end up in our crops.  By raising the beds it helps keep pesky Rabbits from eating our plants and allows us to control the soil hydration more efficiently. By planting above the ground we also prevent outside contaminants from seeping into soil and eventually our crops.  By following this process each and every year we are able to produce outstanding quality crops consistent in flavor and heat (Scoville Units).

The next step in our process is to protect our crops from insect damage.  This is a challenge as we don’t use insecticides.  You may wonder how we can do that.  It is actually our favorite part of the planting season.  We get a huge kick out of it and when we tell people how we do it they think we are a little bit crazy.  We actually buy and release Green Lace Wings.  Green Lace Wings are predatory bugs and are native to most farming areas.  Essentially they prey upon the bugs that eat our crops.  By controlling the “Aphids” we generally produce crops with little to no bug damage which in return increases our yield and keeps our cost down.  We then pass this cost savings onto the final product that the consumer purchases.  This is not only environmentally friendly but helps keep our prices competitive in the local markets.

The next step of our process is to harvest the crops.  We hand pick each pepper at a certain stage of the peppers age.  It is important to pick them at a certain stage to keep the heat consistent throughout each jar we produce.  We prefer a middle aged pepper.  Too young and they aren’t hot enough or big enough.  To old and they are too big and not hot enough.  It’s a fine line to determine but over the years we have developed our preferred way.  We often let a few of the Jalapenos get red to give a little color to our final product.

The final part of the process is to get them into the jars.  This is actually the most time consuming part.  We start by soaking our peppers in a solution of water and 100% Organic Pink Himalayan Sea Salt for 24 hrs prior to pickling them.  This helps to soften the outer skin which produces a much better pepper to eat.  While we are boiling the secret solution, we also fill up a stock pot full of water and boil the empty jars, lids, and rings.  The next step is to get our peppers and carrots into the Mason Jars, add the secret liquid, and put on the lids and rings.  Once we have combined all ingredients and put the lids and rings on it’s time for the bath.  We drop the jars in a water bath for approximately 10 minutes at or above 180 degrees.  This helps to soften up the carrots and peppers, makes them safe according to industry standards, and yields the final product you receive when you purchase a jar of our delicious peppers w/ carrots.