Hot Peppers

Saturday September 9, 2000, 12 noon to 5:00 pm at

The Herbal Touch, 30 Dover St. Otterville ON

A celebration of Basil and Hot Peppers

Join apprentice Chef David Downing and sample wine from the Rush Creek Wines

Basil an Herb Lover's Guide

by Thomas DeBaggio & Susan Belsinger

Italian-Style Pesto For centuries, Italians have made pesto with a mortar and pestle: the name pesto comes from the verb pestare, which means to pound or grind. Pesto prepared in this manner is by far the best. The flavors are more intense when pounded - the garlic more pungent, the nuts sweeter and more resinous, the basil richer in perfume.

Pesto Ingredients

Genoa Green Improved Basil

To purchase this or other books visit The Herbal Touch Bookshop

The Chile Pepper Book

by Carolyn Dille & Susan Belsinger

Chile peppers come in all shapes, colors and sizes from tiny red petins to chunky, dark green poblanos, and in degrees of heat from warm and tingly to off the Richter Scale. What they have in common is almost addictive appeal, whether they're chopped fresh in salsas, roasted on a grill, or toasted and ground in hearty stews.

Salsas l-r: Mango; Habanero, Tomatillo, & Orange; Green Tomato

Mango Salsa, Green Tomato Salsa, Chili Powder, Green Chile Jelly and Pickled Peppers

To purchase this or other books visit The Herbal Touch Bookshop